Fall is in full swing, and I couldn’t be happier.
Fall means trail running through crunchy leaves, excitement for the upcoming holidays, cute scarves, and of course, delicious food.
I think my favorite fall food is squash. Every kind of squash. Because pumpkin is included in the squash family, and pumpkin means Pumpkin Yogurt with Spiced Granola, Maple-Pumpkin Fruit Dip, Pumpkin Cupcakes, and Pumpkin Pancakes. But I won’t be cliche and only cook with pumpkin during these fall months. I love all kinds of squash and the tasty creations its featured in, including this Italian Stuffed Spaghetti Squash.
More often than not, my mom and I just “wing it” in the kitchen. We come up with this idea in our heads, and haphazardly start throwing things at a pan sizzling with EVOO. Luckily, it usually turns out better than we expected…
Italian Stuffed Spaghetti Squash is one of those recipes. We opened the fridge, emptied the veggie drawer contents on the kitchen counter, and starting choppin, roastin, seasoning and combining. And oh my goodness, are you in for a treat.
This combo is fresh, full of fall flavors and SO Kiwi and Carrot approved. Gotta love eating veggies when they actually taste good, right? Thank you squashie for never letting us down.
- One large spaghetti squash
- 1 Tbsp. extra-virgin olive oil
- 1 lb. Italian pork sausage or chicken sausage
- One yellow or red onion
- 8-10 mushrooms
- 1 cup fresh tomatoes
- 1/2 cup sun-dried tomatoes
- 2-3 cloves garlic
- 1/2 cup fresh basil
- 1-2 cups fresh spinach
- 3/4 cup fresh mozzarella or pecorino cheese
- Heat oven to 400 degrees.
- Prick squash with sharp knife in several places and roast whole squash until soft, about 60-80 minutes.
- Heat oil in pan and add sausage and onion. Sauce until sausage is cooked.
- Add mushrooms, garlic and all tomatoes. Continue until mushrooms are soft.
- Add basil and spinach. Cook over low until spinach wilts.
- Chop or grate cheese.
- Cut cooked squash in half and remove seeds. Pull squash strands up with fork and break apart. Toss with a little butter or oil, using the carved-out squash as your bowl.
- Pour hot sausage mixture on top of squash. Add cheese to top and let melt.