I seem to have a thing for squash boats. Not going to lie. How fun is it to un-stuff a squash of its innards and then stuff ‘em right back in with other tasty bits? Fun? Yes!
This is a recipe I concocted last year that my fiancee and I both love. It’s a super easy dinner, and makes use of ingredients I often have on hand. You can also easily mix it up to incorporate your favorite flavors. Try it with bacon and goat cheese for a more indulgent dish. I would be willing to bet it would also be great with chicken and curry for an Indian twist.
Spaghetti Squash with Turkey Sausage
1 small-medium spaghetti squash
1 large link of turkey or chicken sausage removed from its casing (I used the kind in the case at Whole Foods – Spicy Italian, use whatever you like)
1 peeled and grated carrot
3 cloves garlic, minced
2 tbsp. grated parmesan cheese (divided)
1/2 tsp. chopped fresh rosemary (thyme is great too)
1/2 tsp. kosher salt
dash black pepper
1.) Pre-heat the oven to 400*. Cut the ends off of the squash, then cut in half lengthwise. Scrape out the seeds and goo inside. Place cut side down in a baking dish and pour 1/2″ of water into the dish. Bake for 30 minutes. I did this the night before to save time and just refrigerated the halves covered in tin foil.
2.) Heat a large skillet to medium heat. Spray with cooking spray and add the sausage (removed from its casing). Use a wooden spoon to break up in to small chunks. Cook until cooked through (about 5 minutes). Remove the sausage from the pan and set aside.
3.) Add in the garlic, carrot and rosemary. Cook until softened, about 3 minutes.
4.) Scrape the strands from the squash into the pan. Add in the sausage and 1 tbsp. of parmesan. Toss the mixture with the salt and pepper.
5.) Spoon the mixture back into the squash shells. Top with the remaining parmesan cheese.
6.) Bake at 400* for 20 minutes. If you want the top crispy (like I do) put the squash under the broiler for a few minutes. Keep your eye on them, they’ll burn quickly!