With the cold weather upon us, I’m eagerly trying out new grain-free comfort food recipes. One of my recent obsessions is spaghetti squash which is super easy to cook, a great substitute for pasta, and considering it is in season, is also really cheap. Particularly during the week, I prefer no-fuss dinners to avoid spending hours in the kitchen. Tonight I got together with my cousin and we perfected the recipe while simultaneously catching up on this week’s New Girl episode. Not many recipes allow for such multi-tasking! Good thing I already have another spaghetti squash on hand because it was so delicious, I already know I’ll want it again next week.
The best part about this recipe? It’s hard to choose just one! It requires minimal effort, only three ingredients and costs about $10 to serve two adults. If you prefer not to eat sausage, you can easily substitute ground beef, a variety of vegetables, or simply serve the squash with your favorite sauce. Feel free to get creative and tweet your recipe photos to @candicedeforest. Enjoy!
- 1 spaghetti squash
- 1 can of organic tomato sauce (Trader Joe’s Organic Vodka Sauce is my favorite)
- 1 package of turkey sausage (I recommend Jennie-O’s Lean Hot Italian)
- Prepare squash by cutting in half and removing the seeds. (If you enjoy roasted squash seeds, save these to cook later!)
- Bake on cookie sheet for 45-60 minutes at 375 degrees Fahrenheit.
- When there is approximately 15 minutes left, begin cooking the sausage on the stove on medium heat. Continue turning until browned on all sides.
- When finished, cut up the sausage into bite-sized pieces.
- Heat up sauce on stove to desired temperature.
- Check the squash after 40 minutes. The squash is fully cooked when it is easily removable with a fork and has a soft texture. Note that if your oven typically takes longer, the squash will cook in about 60 minutes.
- Once cooked, remove all squash with a fork and place into a serving bowl. Add sausage and sauce and you’re ready to indulge!