Spaghetti Squash with Sausage and Greeens

Spaghetti Squash with Sausage and Greeens
I found a recipe for Spaghetti Squash I wanted to try. I am so happy I made this dish. The Spaghetti Squash stays crispy which is a great contrast in texture. I recommend it. It is good both in hot weather and cold weather.


1 spaghetti squash (about 3-1/2 pounds) halved lengthwise.

1/3 cup grated Parmesan cheese

Salt and Black pepper

1-1/2 teaspoons extra-virgin olive oil

12 ounces sweet Italian sausage

1 bunch spinach, stems discarded and leaves coarsely chopped

½ teaspoon crushed red pepper


Place a squash half, cut side down, in a large microwavable dish.  Add ½ cup water and microwave until tender, 10 to 15 minutes.  Repeat with the remaining squash half.  Discard the seeds.  Using a fork, comb the squash into strands into a bowl.  Toss with the parmesan and season with black pepper.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat.  Add the sausage and cook until no longer pink, about 6 minutes.  Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper.  Serve on top of the squash.

I wanted a simple summer dish and one of my favorites is tri-tip steak.  A couple of hours before I cooked it I seasoned with my CK Almost Famous BBQ Rub. Then I threw it on my Weber using hardwood charcoal and mesquite chunks to add a little smoky taste and cooked it to an internal temperature of 135 dg.  This is easy to make and truly a summer dish.

Leave a Reply

Your email address will not be published. Required fields are marked *