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Here is what you need for Autumn Sausage Pasta Squash: - 1 medium spaghetti squash - 2 tablespoons olive oil - 1 pound Italian chicken sausage, casings removed - 1 small onion, diced - 2 cloves garlic, minced - 1 red bell pepper, diced - 2 cups kale (or spinach), chopped - 1 cup cherry tomatoes, halved - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup Parmesan cheese, grated - Fresh basil leaves for garnish These ingredients create a warm, hearty dish. The spaghetti squash acts as the base, giving a great texture. The Italian chicken sausage adds savory depth. Fresh vegetables bring color and nutrients. The cheese adds creaminess, while basil gives a fresh touch. Each ingredient plays an important role in the dish's flavor. {{ingredient_image_1}} Roasting the squash First, preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard them. Drizzle the inside with olive oil. Sprinkle salt and pepper on it. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast it for 25-30 minutes. The flesh should be tender and easy to shred. Shredding the flesh Once the squash is done, take it out of the oven. Let it cool for a few minutes. Then, use a fork to shred the flesh. You will get long strands that look like spaghetti. Set this aside while you cook the sausage and veggies. Browning the sausage In a large skillet, heat over medium heat. Add the Italian chicken sausage, breaking it into small pieces with a spatula. Cook this for about 5-7 minutes. You want it browned and cooked through. Sautéing the onion, garlic, and bell pepper Now, add the diced onion to the skillet. Sauté for 3-4 minutes until it turns translucent. Next, stir in the minced garlic and red bell pepper. Cook this mix for another 3 minutes until the peppers soften. Adding greens and tomatoes Once the peppers are soft, toss in the chopped kale or spinach. Cook it until it wilts, which takes about 2 minutes. Then, add the halved cherry tomatoes, dried oregano, and red pepper flakes, if you like heat. Cook everything together for another 2-3 minutes. Season with salt and pepper to your taste. Tossing everything together Now, you can bring it all together. Add the shredded spaghetti squash to the skillet with the sausage and veggies. Toss everything well to mix all the flavors. Melting in the Parmesan cheese Finally, remove the skillet from the heat. Stir in half of the grated Parmesan cheese. This will melt and mix evenly throughout your dish. Serve hot, adding the rest of the cheese on top, and finish with fresh basil leaves for a tasty touch. To roast spaghetti squash, set your oven to 400°F (200°C). Cut the squash in half and scoop out the seeds. Drizzle olive oil on the flesh and add salt and pepper. Place it cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes. To check if it’s done, poke it with a fork. If it shreds easily, it’s ready! To add more depth, try these seasonings: - Fresh herbs like thyme or rosemary. - A squeeze of lemon juice for brightness. - Nuts or seeds for crunch. If you like spice, add more red pepper flakes or even some chili powder. Adjust to match your taste! Serve this dish with a fresh side salad. A light vinaigrette pairs well. You can also serve crusty bread on the side for a hearty touch. For presentation, serve in bowls garnished with fresh basil and extra Parmesan. It looks stunning and invites everyone to dig in! Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size, indicating it's ripe and full of flavor. Perfectly Browned Sausage: Allow the sausage to cook undisturbed for a few minutes to achieve a nice brown crust, enhancing the flavor. Add Fresh Herbs: Incorporate fresh herbs like thyme or parsley for an extra layer of flavor and freshness in the dish. Customize Your Greens: Feel free to substitute kale with other leafy greens like Swiss chard or arugula for a different taste and texture. {{image_2}} You can switch the sausage in this dish. Turkey sausage works great and is leaner. If you prefer plant-based options, try using veggie sausage. It adds flavor and helps keep the meal light. For a vegetarian version, add lentils or chickpeas. These legumes give protein and make the dish hearty. Feel free to mix in other vegetables. Seasonal changes bring fresh options. You can use butternut squash or zucchini instead of spaghetti squash. This keeps the dish exciting and colorful. Adding root vegetables like carrots or parsnips adds sweetness and depth. Experiment with what you have on hand. Not a fan of Parmesan? You have options here too! Try dairy-free cheese for a vegan twist. Nutritional yeast adds a cheesy flavor without dairy. If you want to use a different cheese, consider mozzarella or goat cheese. These alternatives bring unique tastes and textures to your meal. To keep your Autumn Sausage Pasta Squash fresh, follow these steps: - Let the dish cool down to room temperature. - Place leftovers in an airtight container. - Store in the fridge for up to 3 days. - Use clear labels to mark the date. Keeping the dish sealed helps maintain flavor and texture. To enjoy your leftovers, reheat them simply. Here’s how to do it: - Use a microwave-safe dish. - Cover with a damp paper towel. This helps keep moisture. - Heat on medium for 1-2 minutes, stirring halfway through. To avoid sogginess, don’t overheat. If using a skillet, add a splash of olive oil. This adds flavor and prevents sticking. Is it freeze-friendly? Yes! You can freeze this dish. Here’s how: - Cool the pasta squash completely. - Place it in a freezer-safe container or bag. - Make sure to remove as much air as possible. To thaw, move it to the fridge overnight. Reheat it gently on the stove or in the microwave. This keeps the texture nice. Cooking spaghetti squash takes about 25-30 minutes in the oven at 400°F (200°C). You can also cook it in the microwave. To microwave, place it cut-side down in a dish with water. Cook for about 10-12 minutes. Check for tenderness with a fork. Yes, you can use different types of sausage. Try pork, turkey, or even plant-based sausage. Each will add a unique flavor. Just make sure to cook the sausage thoroughly. This will keep your dish delicious and safe to eat. You can pair this dish with a simple green salad or some crusty bread. A light vinaigrette goes well with the meal. You might also serve a side of roasted vegetables. This makes for a balanced and tasty dinner. This recipe brings together spaghetti squash and tasty chicken sausage for a nutritious meal. We covered ingredients, preparation steps, and helpful tips to enhance flavor. You can also try different proteins and veggies for a fun twist. This dish is great for leftovers and easy to store. Experiment with your own flavors and find what you enjoy most. Enjoy creating a healthy and delicious meal that satisfies your cravings.

Autumn Sausage Pasta Squash

A hearty and healthy pasta dish made with roasted spaghetti squash, Italian chicken sausage, and seasonal vegetables.
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Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil
  • 1 pound Italian chicken sausage, casings removed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cups kale (or spinach), chopped
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 1 cup Parmesan cheese, grated
  • for garnish fresh basil leaves

Instructions
 

  • Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the flesh is tender and can be easily shredded with a fork.
  • While the squash is roasting, heat a large skillet over medium heat. Add the chicken sausage, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
  • Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until softened.
  • Add the chopped kale (or spinach) to the skillet and cook until wilted, about 2 minutes. Stir in the cherry tomatoes, dried oregano, and red pepper flakes, cooking everything together for an additional 2-3 minutes. Season with salt and pepper to taste.
  • Once the spaghetti squash is cooked, carefully shred the flesh with a fork to create noodles. Combine the squash strands with the sautéed sausage and vegetables in the skillet, tossing everything together.
  • Remove from heat and stir in half of the grated Parmesan cheese until melted and evenly distributed.
  • Serve hot, divided among bowls, and garnish with the remaining Parmesan cheese and fresh basil leaves.

Notes

Feel free to substitute kale with spinach if preferred.
Keyword autumn, healthy, pasta, sausage, squash