We’re in the midst of ALL-PUMPKIN-EVERYTHING season, so what better time than now to post a recipe using spaghetti squash!
I like preparing squash by microwaving it first to soften it, because I don’t trust myself enough to cut through one without the knife slipping and accidentally stabbing myself.I’m not particularly weak or anything so I don’t know how other people cut through raw squashes.
Serves 4 (if you are really hungry) to 6
- 2 medium spaghetti squash
- 1 can of tomato sauce
- 1 package of Italian Field Roast sausages*, sliced into 1-inch coins
- 2 T pesto
- 2 cloves garlic, minced
- 1 T olive oil
- vegan cheese (optional topping)
Prepare the “noodles”:
Preheat the oven to 450 degrees.
To make the squash easier to cut through, microwave each one at a time for 5 minutes each, turning them over halfway through.
Let them cool for 10 minutes, or until they are cool enough to handle.
At this point, the squashes should be soft enough that you can cut through them with a knife somewhat easily. If not, microwave for an additional 1-2 minutes.
Cut each squash in half and place on two baking sheets, rind side down. Bake for 50 minutes.
Prepare the sauce:
In the meantime, sautée the sausage in olive oil for 5 minutes over medium heat.
Add the garlic and cook for an additional minute.
Add the tomato sauce and pesto, increase the heat to medium-high, and bring to a light simmer.
Once the squash is done, let them cool for 15-20 minutes, or until it’s cool enough to handle. Take a fork and scrape the flesh of the inside to get the spaghetti and collect in a large bowl. If the squash cooked all the way, you should be able to get everything all the way to the rind.
Mix some of the spaghetti “noodles” with the sauce, top with vegan cheese, and serve.
Stored separately, the sauce and noodles will keep in the fridge for 1 week.
* You could also use a package of vegan ground meat.