Ingredients
For the baked spaghetti squash:
- 2 small spaghetti squash (1 kg each)
For the sauce:
- 2 tablespoons olive oil
- 300 g mild or hot Italian sausage (salsiccia), casings removed and chopped
- 2 shallots, finely chopped
- 4 garlic cloves minced
- 1/2 tablespoon smoked paprika,
- 1/4 teaspoon red chili flakes, or to taste
- 1 x 400 g can chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce (optional)
- 100 g cherry tomatoes (10 small cherry tomatoes)
- Sea salt and freshly ground pepper, to taste
To garnish:
- Chopped flat-leaf parsley
- Freshly grated parmesan cheese
Instructions
- Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half and remove the seeds and soft strings with a large spoon. Place the squash cut side down on the prepared baking sheet and bake for 30-40 minute, or until lightly browned on the outside, fork tender, but still a little bit firm. Keep in mind that the exact cook time will vary based on the size and water content of the squash.
- While the squash is in the oven, prepare the sauce. In a large deep skillet heat the olive oil over medium heat. Add the onion and garlic and sauté until softened (5 minutes). Add the sausage, increase the heat slightly, and cook for 5 minutes, using a wooden spoon to break up the meat.
- Add the remaining sauce ingredients to the pan (smoked paprika, chili flakes, canned and fresh tomatoes, tomato paste, Worcestershire sauce, salt, pepper) and simmer for 15 minutes.
- When the squash is cooked, remove it from the oven and, holding each of the squash halves with a oven mitt or pot holder, scrape the insides with a fork to remove and separate the squash strands.
- Divide the spaghetti squash “noodles” among 4 plates and top with the sauce. Garnish with parsley and a sprinkle of parmesan cheese. Enjoy!
Nutrition
Notes
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