Prep 10 mins
Cook 1 hr
This is a casserole-like dish that I have made several times. It is very tasty and quite filling! It was published in April 2004 in Family Circle.
- 1 (4 1/2 lb) spaghetti squash
- 4 links sweet Italian sausage, casing removed (about 3/4 pound total)
- 2 cups diced tomatoes (about 2 medium-size tomatoes)
- 7 ounces roasted red peppers, jar drained and diced
- 1 (6 ounce) bag Baby Spinach
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper, plus
- 1⁄8 teaspoon black pepper
- 12 pitted kalamata olives, cut up
- 1⁄2 cup heavy cream
- 2 tablespoons unsalted butter
- Heat oven to 350°F.
- Carefully cut squash in half lengthwise. Scoop out seeds and loose inner flesh. Place halves cut side down, on aluminum-foil-lined baking sheet.
- Bake squash until fork tender about 45 minutes-60 minutes. Let stand at room temperature while preparing sauce.
- Heat 12 inch nonstick skillet over medium high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomato and spinach are softened, 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8-10 minutes. Remove skillet from heat.
- Using oven mitt, hold one half of squash with cut side facing you. With fork, scrape flesh from skin in strands to resemble spaghetti. Transfer to large bowl Repeat with second half of squash. Add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss and mix. Serve squash warm topped with sauce.