Another squash down! Tonight I used the spaghetti squash from Apple Annie’s and it was delish. I made a dish that I haven’t made in a very, very long time. I can’t guarantee that this is the exact same as the original version as I tend to be one of those that throws things together and then doesn’t write it down so can never remember exactly what was done. This is changing though as I will now be able to reference my own blog :). I like to call it Spaghetti Squash Lasagna because it is made in layers however, there is no pasta involved. It’s a hearty dish and is excellent with a salad, some bread and a glass of wine.
Spaghetti Squash Lasagna
- large spaghetti squash
- jar of your favorite marinara sauce
- 2 tsp olive oil
- pack of chicken sausage (I used garlic and herb from Trader Joe’s and there were 4 sausages in the pack)
- onion, chopped
- 3 cloves garlic, minced
- 2 (8oz) containers of mushrooms sliced (I used cremini but regular button are fine)
- 1/3 cup toasted pine nuts
- 1/4 cup white wine
- salt and pepper to taste
- parmesan cheese
Preheat oven to 350 degrees
Cut squash in half, scoop out and throw away the seeds. Place half the squash in a pie dish with enough water to cover the bottom and then cover with saran wrap. Microwave on high for 8 minutes. Scoop out the inside of the squash into a bowl with a fork. Perform same process for the second half of the squash. When done mix in enough sauce to coat all the squash to your satisfaction (I tend to go a bit lighter on the red sauce due to personal preference). Set aside.
Heat oil in a large pan over medium high heat. Dice up the sausage and add to oil and cook for a few minutes. Add diced onion to the sausage and cook until browned and tender. Add in garlic and cook for about a minute until fragrant. Add in the mushrooms and cook until tender. Add the wine (use a wine you like to drink, I prefer a semi sweet Riesling) and stir to get the browned bits off the bottom of the pan. Add in the pine nuts, salt and pepper and simmer until wine is almost completely reduced.
Spray a large baking dish with spray (I use coconut oil spray from Trader Joe’s but any non-stick cooking spray is fine). Use about one third of your squash mixture and spread it out on the bottom of the baking dish. Sprinkle evenly with grated Parmesan cheese. Top with 1/2 of your sausage mixture. Repeat the layers with a layer of squash, a layer of cheese, the rest of the sausage mix, the rest of the squash and top with the cheese.
Bake at 350 degrees for 30 minutes. Let set for about 5 minutes and serve.