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Spaghetti Squash with Italian Chicken Sausage

November 16, 2009

Spaghetti squash has gotten more and more popular and is a wonderful alternative to pasta.  Doesn’t take long to cook so if you were wondering what to do with those yellow guys that came in the produce share then here is a simple way to use your favorite marinara and the Italian Chicken Sausage that you can purchase from Urban Acres.spsquash


2 whole spaghetti squash
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 cups tomato sauce (or make your own from canned diced tomatoes)
1 lb Italian Chicken Sausage from Windy Meadows Family Farm that we sell at Urban Acres (brown in a pan and add to sauce)


Preheat the oven to 450 degrees F.

Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. You’ll know its done because when you scrape it with a fork the strands start to come off.  While it cools cook your chicken sausage and sauce.  Then after the squash is cool then scrape all the insides into a bowl.  It will look like pasta.  Add sauce on top and sprinkle with raw parm!


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