- 1 Large Spaghetti Squash
- I whole head of Garlic
- 1/2 Sweet Onion
- Aluminum Foil
- Olive oil
- 3-4 medium size Tomatoes
- Parsley & Basil
- 3-4 cooked Italian Chicken Sausage
- Salt & Pepper
- Cheese of your choice. Parmesan, Romano and Asiago pair nicely
Start by pre-heating your oven to 450 degrees. Cut raw spaghetti squash in half, gut the seeds (you can also gut the seeds after you have roasted it-sometimes it’s easier) and coat the insides with a nice layer of olive oil. Place the raw surface area of the squash down on a baking sheet (the side with the olive oil). Set aside. Take the whole head of garlic and place in the center of (a decent sized piece of) aluminum foil, coat the garlic with a couple tablespoons of olive oil. Wrap the garlic in aluminum and place on the baking sheet with squash.
Bake squash and garlic at 450 degrees for 45 minutes.
In the meantime, start a sauté pan on medium heat with olive oil. Dice and add onion to olive oil. Cook onion until it’s translucent. Chop tomatoes into chunks and add with juice to the pan. Turn heat down to medium-low. Add a few good pinches of Salt & Pepper. Cook for 5 minutes. Add cooked Italian Sausage, Parsley and Basil. Allow sauce to simmer on the lowest heat for 20 minutes.
Around this time you can remove your roasted garlic from the oven. Carefully handle it since it will be hot. Remove it from the aluminum and take it out of the shells. It should be very soft and easy to do. Add the roasted garlic pieces to your sauce. Allow sauce to simmer on low heat until your squash timer goes off.
When the squash is ready, remove it from the oven. You’ll be able to use a fork and dig out the inside of each squash. It will resemble spaghetti. Fluff out the inside of your squash but keep it inside of the squash shell. Take your sauce off of the heat and start spooning it into each of the squash halves. Top your mixture with cheese. Place squash back into the oven for an additional 10 minutes.
Remove from oven and serve. Be careful not to burn your mouth, it will be very hot!
P.S. I enjoy pairing this dish with a nice glass of Pinot Noir. To each their own!