A terrific flavorful dish, late season Peppers and Tomatoes are simmered into a delicious sauce.
Prepare Spaghetti Squash: wash the exterior (yes, you don’t want to transfer stuff from the surface into your meal!). Carefully cut the Squash in half and scoop out the seeds. They can be roasted like Pumpkin Seeds if you like. Cut the Squash into four or six chunks and place in a large skillet or soup pot. Add 1 cup of water, season with salt and pepper. Cover and bring the water to a boil, turn heat down to medium-low and cook for 20-30 minutes or until “spaghetti” pulls apart with a fork. Remove from heat and allow to cool. When you can handle them scoop out the squash flesh from the skin and mix/mash to separate the “spaghetti”. Put the Squash into a baking dish. Drizzle with a little Olive Oil, sprinkle with Parmesan Cheese and bake for another 20 minutes at 350 degrees.
Prepare Sausage & Veg: we have some favorite Cajun style sausages from our local market but the flavors in this recipe lend themselves to any kind of sausage. Brown sausages in a skillet with a little bit of Olive Oil then remove to a plate. Wash, trim and chop 4-6 Roma Tomatoes, 1-2 Sweet Peppers, 3-4 cloves Garlic. Add some more Olive Oil to the skillet with Sausage residue and sauté the vegetables over medium heat for about 10 minutes. Season with salt and pepper and stir regularly until they soften and start to melt into a chunky sauce. Add the Sausages back into the pan, if the sauce is a little too thick you can add some water and a little more Olive Oil. Cover and cook over medium-low heat for 10-15 minutes until the flavors come together.
Serve the baked Spaghetti Squash with Sausage and Peppers, top with chopped fresh Herbs (we used Basil). Yum!!
