This is based on a recipe that was given to me by an old college friend (thanks Guit)
I’ve tweeked it so much that he would probably disavow all association with this version, but the hubster, the padawan and I really like it. This is the perfect time of year for it…the weather is starting to cool off enough to use the oven again, and squash is coming in season and abundant in the local farmer’s markets.
1 spaghetti squash
1 can/jar or about 2-2 1/2 cups of spaghetti sauce
2 cups shredded cheese
2 cups cottage or ricotta cheese*
1 cup small blace olives or 1/2 cup black olive slices (drained)
1 cup sliced mushrooms (whatever kind you like)
1 medium sweet or yellow onion, diced
2 cloves garlic, minced or pressed
1 lb sausage (roll, I use maple or italian flavor, store brand)
1/2 lb sliced pepperoni
2 Tbs olive oil
cooking spray or oil
preheat oven to 375
cut squash in half lenghtwise, and remove seeds.
put squash halves flesh side down in a jelly roll pan or large baking dish. Place in oven and add enough water to the pan to just cover the bottom. Bake for 45 minutes or until squash is soft, and flakes into spaghetti-like strands.
While the squash is baking, sweat diced onions in a large pot with the olive oil and a pinch of salt for about 5 to 10 minutes until the onions are translucent. Add sausage and brown thoroughly. Add mushroom slices and continue to cook stirring frequently for another 3 to 5 minutes, until mushrooms soften a bit. Add sauce, garlic, pepperoni, olives and any needed salt and pepper. Stir to combine, and simmer just until sauce is warmed, then set mixture aside.
Allow squash to cool after baking enough that it can be safely handled. Using a towel or potholder to hold the warm squash, use a fork to scrape the flesh out of the shell halves and into the sauce mixture. Add optional ricotta cheese if desired. Stir to combine.
Lightly coat a 9 x 13 baking dish or large casserole with baking spray or oil. Put the sauce/squash mixture in the dish and sprinkle with the shredded cheese.
Increase oven to 400.
Bake spaghetti squash for 15 minutes or until cheese topping is melted and lightly browned.
Makes a great meal-in-a-bowl, but tossed green salad and garlic bread are classic compliments to the dish.
serves 6 to 8, but leftovers are a wonderful thing in this case.
VERY glycemic friendly, and the squash and tomato sauce both contain a bit of vitamins A and C