This dish is a weeknight dream. Cut a spaghetti squash in half and whack it in the oven. Scrape out it’s crazy spaghetti-like strands. Saute some sausage. Throw the lot together with a huge handful of freshly grated Parmesan and some herbs. Boom.

Certainly I encourage noone to think of spaghetti squash as a substitute for pasta – you’ll only find it disappointing if you do – rather, enjoy it for what it is and enjoy the fact that it’s more compatible with things like sausage and tomato sauce than any of its squash cousins.

And please forgive the propensity of weeknight iPhone pictures of late – I’d rather share a good recipe with you than not, just because the photos aren’t up to scratch. I hope you agree!

Roasted Spaghetti Squash with Sausage
from White on Rice Couple

Ingredients

Directions

1. Preheat oven to 375F/190C. Grease a baking sheet with one tbsp olive oil.
2. Slice spaghetti squash in half lengthwise. Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
3. Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Remove from the oven and finish loosening and removing the “spaghetti” from the squash shells and set aside.
4. Heat a large pan over medium heat. Heat remaining olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook without stirring until the bottom side of the sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through, 2-3 minutes.
5. Add spaghetti squash strands to the sausage and continue cooking until heated, less than a minute.
6. Remove from heat. Toss in Parmesan and oregano. Season with sea salt and fresh cracked pepper. Serves 3-4.