Summer Spahetti Squash
I wish I could adequately describe to you how utterly delicious this is. It could be the sweetness of the cherry tomatoes, or the unexpected zip from the red chili peppers. But most likely it's the splash of wine! My kids aren't fans of the spaghetti squash, so I also make a pot of whole wheat noodles and then toss the the zucchini mixture with the noodles in their bowls. Everyone is happy!
Serve with a mixed green side salad if you'd like.
1 whole spaghetti squash
1 package turkey polska kielbasa, cut into 1/4 inch rounds, then halved again
1 medium zucchini, cut into 1/4 inch rounds, then halved again
1 cup cherry tomatoes, halved
1 cup baby bella mushrooms, sliced
1/4 cup dry white wine
2 cloves garlic, minced
3 Tbsp fresh basil, chopped
1-2 tsp red chili peppers, to taste
1/4 cup parmesan cheese, shredded
Preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds. Place the cut sides up on a baking sheet and drizzle with olive oil. Sprinkle with salt, pepper and a dash of cinnamon. Place in the oven and bake for 45 minutes or until the squash is tender and stringy.
When the squash is almost done baking, heat 2 Tbsp olive oil in a large pan over medium heat. Add the sausage to the pan and saute for several minutes until they begin to brown. Add the zucchini and mushrooms, continuing to saute until mostly cooked through. Finally add the tomatoes, the wine and the garlic. Cook for another 4-5 minutes so the alcohol can cook out. Remove from the heat and add the basil and chili peppers, tossing everything to combine.
Using a fork, shred the fleshy part of the squash until you have stringy pieces and place in a big bowl. Toss the sausage and veggie mixture with the spaghetti squash, reserving some of the mixture for the whole wheat noodles if you're making them for picky eaters. Garnish with parmesan cheese and enjoy!