Monday, September 30, 2013

Andouille Spaghetti Squash

I tried this sauce recipe for the first time last night and LOVED IT! The sausage, tomato sauce, and squash went together perfectly and created a slightly spicy, tangy, low-carb dish!

Andouille Spaghetti Squash

1 lb. Andouille sausage, thawed
1 extra large spaghetti squash
1 jar of favorite pasta sauce
1/2 onion
3 cloves garlic
salt, pepper, garlic powder


Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.

While the squash is baking, cook sausage in a large skillet on medium heat until it is brown. Dice onions and garlic and add to skillet. Saute for 5 minutes. Add pasta sauce and turn heat to simmer. Allow flavors to marry until the spaghetti squash has finished cooking.

When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.

Spoon sauce onto individual servings of squash. An extra large spaghetti squash will make 2 entree servings, or 4 side-dish servings.

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