Spaghetti squash is my new best friend. I love it! Lovely strands of high fibre vegetable that feels like spaghetti on your tongue. That thunderous crach you just heard was all of my foodie friends falling off their collective chairs. So for clarity purposes, spaghetti squash will never take the place of my beloved comforting I eat way too much of pasta but it is a good alternative.
Either baked or microwaved, it’s quick and easy. You cook it whole and unpeeled. Once cooked, cut the squash in half, get rid of the seeds and pull it onto our plate with a fork. The ‘strands’ literally fall apart. Any sauce that works with pasta will work with spaghetti squash!
Fennel Sausage Cream Sauce
4 mild Italian sausage links, removed from casing
3 cloves of garlic, peeled and minced
1 dried red chilli, crushed
1 bay leaf
1 teaspoon black pepper, freshly ground
1 teaspoon fennel seeds, ground
3 tablespoons olive oil
1/3 cup dry white wine I use a Chardonnay
28 ounce tin of best quality diced Italian plum tomatoes
1/4 cup heavy cream
1/2 cup freshly grated parmesan cheese
Place a large skillet over medium high heat and add oil.
Add sausage meat, bay leaf, crushed chili, pepper and ground fennel and cook until all pinkness is gone
Add the garlic and sauté for 5 minutes…stirring occasionally.
Add white wine to sausage mixture and reduce liquid to half
Add tomatoes and reduce heat to a simmer…cook for 1/2 hour
Add cream and grated Parmigiano.
Heat through and serve.
THE LOVE: Make sure you take the time to reduce the wine or your sauce will be watery.
one year ago: spicy maple butternut squash
two years ago: tiramisu
Thanks for reading.
