Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce

I’ve gotten a few people intrigued by spaghetti squash, and some who haven’t had it in awhile are looking for new ways to use it.  In fact, Katie, from ...and a glass of red wine was asking for a spaghetti squash recipe to make for her brother and fiance.  Unfortunately I couldn’t get this post up on Thursday, since The Bug decided that a 1 hour nap was sufficient, and then proceeded to be a cranky, miserable mess for the rest of the day.  And I think she came up with a faboulous-sounding dinner that incorporates some of my favorites – scallops, mushrooms, and butternut squash.  But maybe she’ll give this a try another time.  I hope you do, too.

And if you aren’t quite ready to make the spaghetti squash leap, try the sauce over some spaghetti or penne or whatever pasta shape you prefer.  It is really yummy!

Baked Spaghetti Squash with Sausage Tomato Cream Sauce

And look, even easy enough that a not-quite-2-year old can help…

Mama and The Bug Cooking Tomato Cream Sauce

And I know I have been on an Italian kick, giving you this and this over the past few days.  Maybe I a using tomatoes and garlic to counteract all of last weekend’s chocolate.  I promise, I’ll be switching it up a bit this week.

Do you have a “go-to” meal that you like to serve to guests?

Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce

Ingredients

Sausage Tomato Cream Sauce1 spaghetti squash (or pasta of your choice)

3 sausage links (I like to use hot turkey sausages, but you can use the meat of your choice, and mild or hot)

Half of a large, sweet onion, chopped

1/4 c red wine

One 15 oz. can or half of a 28 oz. can (about 1 1/2 c) crushed tomatoes (I ALWAYS used Tuttorosso when I am using crushed tomatoes.  It has a little basil in it, so if you use a brand without basil, you may want to add a little fresh or dried)

1/2 t dried oregano

1/2 kosher salt

freshly ground pepper

1/4 c heavy cream

1/4 c grated parmesan cheese

1 T fresh parsley

1/2 c frozen peas (optional)

1/4 c shredded mozzarella cheese

2-3 T grated parmesan cheese for topping

Directions

1.  Cook the spaghetti squash and scrape out the “noodles” (see this post for my oven method and a link to a microwave method).  Preheat or keep your oven set at 400ºF.

2.  Heat a pan over medium heat, and spray with olive oil or cooking spray.

3.  Squeeze the sausage out of the casings into the pan, and cook until is starts to get nice and brown.

4.  Add the onions and saute until translucent and soft.

5.  Add the wine, tomatoes, oregano, salt, and pepper, and simmer until it is hot and the onions are fully cooked.

6.  Stir in the heavy cream, parsley, 1/4 c parmesan cheese, and frozen peas.

7.  Pour enough sauce over the squash noodles (or pasta) until it is as saucy as you like (I like mine less saucy as my husband, so there may be some extra sauce, which you can serve on the side).

8.  Pour the mixture into a glass baking pan or casserole dish (I use the 1 1/2 qt. oval Corningware) that has been sprayed with olive oil or cooking spray.

9. Bake for about 10 minutes, or until hot and bubble, and the cheese is golden brown.

Enjoy!

Baked Spaghetti Squash with Sausage Tomato Cream Sauce closeup

 

 

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Lemon Parmesan Roasted Broccoli – Best Supporting Actor (Simple Side Dish)

Like the Oscar acceptance speeches, I am going to keep this one short.  The past few days, I have posted the pot roast and mashed potatoes from my Oscar Night meal for some of my leading men.  I made them happy, but being a good granddaughter, daughter, wife, and mother, I also want to keep them all healthy.  So I knew that I had to work a green vegetable into the meal.  Since they were being my guinea pigs for the other parts of the meal, I figured I would stick with a tried and true recipe.  I’ll call this the Best Supporting Actor of the evening, since it complemented, but didn’t but didn’t stand in the way of the Lead Actor and Actress.  And, for The Bug, it was a scene stealer.  He loves broccoli, and usually eats it like it is candy, especially when it is roasted.  I think it has something to do with my insane cravings for Wendy’s Broccoli Cheese Baked Potatoes and Panera’s Broccoli Cheese Soup when I was pregnant.

The Bug and The Hubby (and most of my family), like their broccoli fairly soft, so you’ll see that I steam it a bit before roasting it.  If you like it a little firmer, you can just skip the steaming part, and maybe just roast it a bit longer.  Mmm, the browned cheese and edges of the broccoli give it a toasty, nutty flavor, and the lemon adds a bit of tang.  It is simple enough veggie side dish to make any day of the week, but special enough for a Sunday dinner.  And it is one of our faves, so I hope you like it too.

This recipe shared with:

Lemon Parmesan Roasted Broccoli

Ingredients

5-6 cups fresh broccoli florets (about 3 heads, a little less than a pound)Lemon Parmesan Roasted Broccoli Prep

1 lemon

1/2 T olive oil

1/2 t salt

freshly ground pepper

3 T parmesan cheese (I like to use a good parmigiano reggiano – ugh!  I sound like the Barefoot Contessa!)

Directions

1.  Preheat the oven to 450ºF.  Lemon Parmesan Roasted Broccoli

2.  Steam the broccoli until it is slightly tender.

3.  Zest the lemon and set aside about 1/2 T of the zest.

4.  Toss the broccoli with the juice from the lemon, olive oil, salt, and pepper, and put in a glass or ceramic baking dish that has been sprayed with olive oil or cooking spray.

5.  Sprinkle the parmesan and lemon zest over the broccoli.

6.  Roast in the oven for 15-20 minutes, or until the broccoli is as soft as you like it, and the cheese and edges of the broccoli are browned and crispy.

7.  Enjoy!

Lemon Parmesan Roasted Broccoli Close-Up