Oh yes. This so happened. After more than a year of marriage, my wedding dress is finally ready to be shipped off for a cleaning. Who knew I'd feel such weight lifted off my shoulders?
And then there was spaghetti squash. How have I not told you about spaghetti squash? It makes an appearance around here often as a simple meal for busy weeks. Normally, we just bake it then add pasta sauce, but tonight we dressed it up with sausage and cheese - so tasty without being over the top. Todd thinks this dish would be better cooked with beer - maybe add some beer at the end then let it simmer...?
Thought for the Evening:
The secret of health for both mind and body is not to mourn for the past, worry about the future, or anticipate troubles but to live in the present moment wisely and earnestly. -- Buddha
From White on Rice Couple, serves 3-4
1 Spaghetti Squash (@3lbs or 1365g)
2 T (30ml) Olive Oil (divided in two parts)
5 or 6 medium Shallots, thickly sliced
3 cloves Garlic, crushed or finely minced
3/4 lb (340g) uncooked Sausage (any kind you prefer)
1 c (60g) coarsely grated Parmigiana Reggiano
1 T finely chopped Oregano, or other complimentary herb to the sausage
Sea Salt and fresh Cracked Pepper to taste
Preheat Oven to 375°F.
1. Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
2. Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.
3. Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.
4. Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).
5. Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
6. Remove from heat. Toss in Parmigiana Reggiano and oregano. Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of “saltiness” to it already.) Serve immediately.
2 T (30ml) Olive Oil (divided in two parts)
5 or 6 medium Shallots, thickly sliced
3 cloves Garlic, crushed or finely minced
3/4 lb (340g) uncooked Sausage (any kind you prefer)
1 c (60g) coarsely grated Parmigiana Reggiano
1 T finely chopped Oregano, or other complimentary herb to the sausage
Sea Salt and fresh Cracked Pepper to taste
Preheat Oven to 375°F.
1. Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
2. Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.
3. Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.
4. Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).
5. Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
6. Remove from heat. Toss in Parmigiana Reggiano and oregano. Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of “saltiness” to it already.) Serve immediately.
No comments:
Post a Comment