I love winter squash in every form! This spaghetti squash recipe is a creative way of using this humble and mildly flavored variety of winter squash. It’s simple, quick and a great way to get a good dose of your green and yellow vegetables.

For the squash, I scooped the seeds out before cooking. I used a large baking pan that held both squash halves and cooked them both at the same time in the microwave (about 15 minutes). Once it was cooked, I scooped out the flesh and tossed it with pepper, Parmesan cheese, and a little salt (not too much, though, because the Italian sausage mixture will be salty).

I used a nonstick pan so I didn’t need to use oil to brown the Italian sausage. After the sausage browned, I added about 4 handfuls of baby spinach leaves to the pan. After you add the spinach, let it wilt then taste the mixture before adding any salt. You may find that the sausage is salty enough as is. Spoon Italian sausage mixture over the shredded squash. Enjoy!

Spaghetti Squash with Sausage and Greens
-recipe from Every Day with Rachael Ray Magazine

Makes 4 servings.
 
1 spaghetti squash (about 3 1/2 pounds), halved lengthwise
1/3 cup grated Parmesan cheese
Salt and black pepper
1 1/2 teaspoons extra-virgin olive oil
12 ounces sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 teaspoon crushed red pepper

Place a squash half, cut side down, in a large, microwavable dish. Add 1/2 cup water and microwave until tender, 10 to 15 minutes. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with the Parmesan and season with salt and black pepper.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper. Serve on top of the squash.

Tags: crushed red pepper flakes, italian sausage, spaghetti squash, spinach

Here’s a fun way to eat your yellow veggies: cooked spaghetti squash drizzled with browned butter and sprinkled with Parmesan cheese. It’s simple and makes a good side dish for chicken.

Instead of boiling the whole squash, I microwaved it (saving 30 minutes of cooking time). To do this, carefully cut the top off the squash off an inch or so below the stem, split the squash in half and scoop out the seeds. Place both halves cut side down in a microwaveable dish (overlapping is fine), add about 1/4″ of water to the pan, cover with plastic wrap and microwave on high for 15 minutes (or until the squash is cooked to your liking). Now proceed with the recipe.

After browning the butter, I added a dash of ground nutmeg to it (didn’t have fresh nutmeg). I then scooped the cooked squash strands into a bowl, separating it with a fork so it looked spaghetti-like and tossed with the brown butter, Parmesan cheese, salt and pepper. For serving, I mounded the squash back into one of the squash shells and sprinkled more Parmesan on top. Yumm!

Spaghetti Squash with Brown Butter and Parmesan
-recipe from williams-sonoma.com

Spaghetti squash derives its name from the nature of its flesh: Once it is cooked and cut in half, the flesh can be separated into strands that recall the famed Italian pasta. The squash has a delicate flavor so requires only subtle enhancement.

1 spaghetti squash, 2 1/2 to 3 lb.
4 Tbs. (1/2 stick) unsalted butter
Pinch of freshly grated nutmeg
1/3 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Place the whole squash in a large pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium-low and simmer, uncovered, until the squash can be easily pierced with a knife, about 45 minutes.

Meanwhile, in a saucepan over medium-high heat, melt the butter and cook it until it turns brown and just begins to smoke, 3 to 4 minutes. Remove immediately from the heat and stir in the nutmeg.

When the squash is done, drain and set aside until cool enough to handle. Cut the squash in half lengthwise and, using a fork, scrape out the seeds and discard. Place the squash halves, cut sides up, on a serving platter. Using the fork, scrape the flesh free of the skin, carefully separating it into the spaghetti-like strands that it naturally forms. Leave the strands mounded in the squash halves. If the butter has cooled, place over medium heat until hot.

To serve, drizzle the butter evenly over the squash. Sprinkle with the cheese and season with salt and pepper. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).

Tags: brown butter, Christmas, parmesan cheese, Side Dish, spaghetti squash, Thanksgiving