I threw together a spaghetti squash dish that was quite
tasty. It was so good that Kenyon didn’t
leave me any for leftovers. I guess that
really makes this recipe a success.
I roasted the spaghetti squash at 400 degrees for about
30 minutes or so. It just depends on the
size of your squash. I then scooped the innards
out once it had cooled down a little.
While the squash was cooling I sautéed two chicken
sausages with two bell peppers and some olive oil. I am not sure why I thought to add the bell
pepper but I am glad I did. It was a
nice addition. Sometimes I add broccoli and
I think spinach would be good too.
I mixed in some alfredo sauce to just the squash. I find that spaghetti squash isn’t as easy to
mix as pasta so adding the sauce to just the squash helps to coat it really
well. Then I added the chicken sausage
and peppers to the bowl. Using a fork I
incorporated it the best I could trying to string the spaghetti squash as I
mixed.
I put the mixture into a 8x8 dish and topped it with some
mozzarella. I put it back into the oven
at a reduced temperature of 350 for about 20-30 minutes. I forgot to take a photo of the whole dish so
here is one of the last serving.
Mighty yummy dinner.
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2 comments:
oh my super awesome! thanks for sharing!!'
Yum.. i'll have to try this
Ive made spaghetti, and once i made a grilled chicken with olive oil, feta roasted peppers and tomatoes.. it was pretty good..
This sounds really good, I'm going to try it!
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