Spaghetti Squash

November 06, 2013

Spaghetti Squash

Spaghetti Squash Primavera

Serves:2
Ingredients:
-1 *Duffield's home grown spaghetti squash, cut in half and remove insides
-1/8 cup of fresh basil
-1 cup *Duffield's home grown spinach
-1 cup *Duffield's home grown grape tomatoes, halved
-1 *Duffield's home grown yellow zucchini, sliced
-2 button mushrooms, sliced
-2 garlic cloves
-2 chicken sausages (I used spinach and feta)
-2 tbsp Romano cheese
-sea salt and pepper
-olive oil

Directions:
1. Preheat oven to 375 degrees F.
2. Cut spaghetti squash in half and removes the seeds.
3. Brush olive oil, one garlic clove, salt, and pepper on the open part of the squash. Place open side flat on the pan. Bake in the oven for 45 minutes or when skin is easy to slice through.
4. Chop all veggies, chicken sausage.
5. Heat about 1 tbsp of olive oil in large skillet.
6. Saute garlic and zucchini until tender, but not brown. Add grape tomatoes, mushrooms, and chicken sausage for a few more minutes. Add spinach and let it cook down a bit.

7. Remove spaghetti squash from oven and let it cool for 5-10 minutes. Run a fork through the cooked squash to make it look like spaghetti. Transfer to mixture in the skillet.