Winter squash should be harvested when they are fully mature. The best time to harvest winter squash is usually early December, right around the year’s first frost. Once you have successfully harvested your squash, you will need something to do with all of it. That’s where this delicious, one-of-a-kind recipe comes in! Easy to make, surprisingly filling and amazingly yummy, the spaghetti squash is one sure to impress family, friends and dates alike.
A tried and true recipe for our graphic designer, Josh Arguello, who got his hands on it from NutMegNanny, an online recipe site. Enjoy!
Prep Time: 10-15min
Cook Time: 1hr 15min
Total Time: 1hr 25min
Serving Size: 2-4 servings
– 1 (4lbs) Spaghetti Squash, Halved Lengthwise & Seeded
– 2 Tablespoons Olive Oil
– Pink Himalayan Salt to Taste
– Garlic Pepper to Taste
– 1 Onion, Chopped
– 3 Cloves of Garlic, Minced
– 1 ½ Cup Shredded Mozzarella Cheese (or Feta Cheese)
– 1 Bell Pepper, Chopped
– 1lbs Italian Sausage, Removed from Casing
– 1 (24oz) Tomato/Spaghetti Sauce
– 1 ½ Tablespoons of Italian Seasoning
– 1 Tablespoon Freshly Chopped Basil
First thing’s first, get that oven turned on! Preheat your oven to 350 degrees F (175 degrees C). From there, line a rimmed baking sheet with a silpat or parchment paper.
If you haven’t already cut your squash in half, you can microwave it for 3-5 minutes to help it soften. Once softened, cut your squash in half lengthwise and remove all seeds.
Fill your tablespoons with olive oil and lightly drizzle both halves of your squash. Feel free to add salt (we recommend the Pink Himalayan Salt) and pepper (preferably Garlic Pepper) here as well.
Roast your drizzled squash for about an hour. The goal here is shred the flesh of the squash with a scraped fork. Whenever it seems ready to you, go ahead and start shredding!
Meanwhile, while the squash is cooking, you can create your sauce. Chop your sausage now and add the pieces on medium high in a skillet on your stove top. Stir constantly and drizzle a little vegetable oil, olive oil or butter as to avoid the sausage sticking to the pan.
Once your sausage is tinted brown, add your peppers and onion. Continue cooking until the sausage is completely browned and your veggies have softened.
Add your garlic and Italian spice now. Cook between 20 and 40 seconds.
Pour in a can of your favorite (or, preferably homemade) tomato sauce on top of your sausage and vegetables and let it simmer while the squash continues to cook. The goal here is to create a thick sauce, evaporating as much of the water away as you can. Leave the sauce going on a low temperature.
Once the squash is fully cooked, remove it from the oven and turn your oven off. Scrape the flesh of the squash until it is fully shredded. Remove any large chunks.
From here, lightly press down into the squash until each squash can hold half of your sauce and sausage. Use the squash as a bowl, getting as much as you want to eat inside of it.
Top your delicious squash bowl with all of your mozzarella cheese. (You can place it under the broiler 5-10min to lightly melt and brown the cheese).
After adding your cheese, top off your beautifully delicious creation with some freshly chopped basil and you are good to go! You can either enjoy two large servings or four smaller portions. Serve warm.