This was The Best dinner. Like really really the best. I changed my strategy for cooking spaghetti squash to a method shared by Chocolate Covered Katie. Roasting – rather than steaming – the squash gives it a more pleasing, pasta-like mouth-feel. Using that as a base, created a tasty one-pot pasta style dinner using sweet Italian sausage from Fischer’s Meat Market in Muenster, Texas, and items I had around the house.
Spaghetti Squash with Italian Sausage
First: Roast the squash. Carefully cut the spaghetti squash in half, lengthwise. Place the squash—flat sides up— on a foil-lined baking sheet. I scooped out the seeds, brushed the flesh with a bit of olive oil and sprinkled with kosher salt and fresh pepper. Place pan on middle rack of a non-preheated oven, and turn the oven to 460 F. Roast for 40-50 minutes to fully roast. Cool slightly to make it easier to handle. Using a fork, scoop out the squash strands.
Second: While the squash cools, cook the sausage. Place sausage links in a baking dish. Bake for 15 minutes at 400F or until links register 160F internally using a meat thermometer.
Third: Heat 1 tablespoon olive oil in a large skillet. Add 1 tablespoon chopped garlic; saute for 1 minute. Add 1 cup cherry tomatoes (halved); sautee for 3 minutes. Add 1 small can tomato sauce, 1 tablespoon good-quality balsamic vinegar and 2-3 sliced Italian sausage links. Cook together for 5 minute. Add 2 cups fresh spinach; cook until spinach is wilted. Stir in spaghetti squash and serve immediately.