in a past life, these spaghetti squash bowls with sausage and spinach were sausage-spinach rice bowls. actually, they still are sometimes. but today we’re going the spaghetti squash route because, you know, it’s officially fall now and, well, ok, it’s just about the hottest it’s been all summer but it’s still *technically* fall and i (foolishly? optimistically?) planned to share these today so we’re doing it!
(plus you can always pin them for later, i.e. next week when i’m sure the temperature won’t get above 40° F, at least in fickle new england.)
so as i was saying, these spaghetti squash bowls with sausage and spinach used to/sometimes still do get made with rice instead of spaghetti squash. and i like that version. it’s quick. it’s easy. and after making it a bunch of times over the past few years, i just… didn’t want that version again.
shifting gears for a second, i’ve never disliked spaghetti squash. i also just never particularly liked it. i’m not into giving squash the popular butter/brown sugar treatment and pouring pasta sauce over squash just because the strands *look* like spaghetti… i don’t know, i’ve never been able to get there. (as i type this, i realize i’m not exactly sure what my issue with the combination is. maybe i’ll try it after all… maybe.)
anyway, that left me searching for interesting ways to add some flavor and texture to the blank slate that is spaghetti squash. enter the savory sausage spinach mixture that i like but was searching for a way to mix up. aaaaand done!
after the first bite, i knew that i had found my new favorite way to eat spaghetti squash (because: sausage) and my new favorite way to eat the sausage spinach combination (because: novelty). now all we need to do is convince the weather to play along with the idea that it’s fall because we have squashes to roast and cozy sweaters to dig out of storage and, well, the leaves can stay right where they are (or learn to rake themselves) but the rest of the cute fall tableau would be great, please and thank you.
spaghetti squash bowls with sausage and spinach
Save to BigOven Ingredients
- 1 medium spaghetti squash
- 2 teaspoons olive oil
- 10 oz. (283 g.) hot italian (turkey) sausage, casings removed
- pinch of crushed red pepper
- 5 large cloves of garlic, thinly sliced
- 6 oz. (170 g.) fresh baby spinach
Instructions
- preheat the oven to 450° F. using a sharp chef’s knife, cut the stem end off the squash. see if the squash will stand up without wobbling on the other end. if not, trim that end so that you have a flat surface to stand the squash up on its end. stand the squash up and carefully cut the squash lengthwise (this is not easy! if you want an easier/safer method, give this tutorial a try; i haven’t tried it yet but it seems sound.). set the squash halves cut sides up on a rimmed baking sheet (so they roast instead of steam). roast until tender (check with the tip of a sharp knife) (timing depends on your squash, but plan on 55 minutes – 1 hours and 10 minutes).
- when the squash is almost done roasting (or about 45 minutes after you start cooking it), heat the oil in a large skillet over medium heat. add the sausage and use a spatula to crumble it as it cooks. when all the pink is gone, add the crushed red pepper and garlic and stir constantly for 30 – 60 seconds, until the garlic is fragrant and softened. add the spinach and use a spatula to flip it around so it wilts evenly. cook for 30 – 60 seconds, until all of the spinach is wilted. put a lid on the pan to keep the food warm if the squash isn't quite done yet.
- to serve, either spoon the sausage/spinach mixture into the hollows of the squash and cut the squash in half cross wise or use a fork to tease the squash strands out like spaghetti and then top with the sausage/spinach mixture. leftovers keep well for a few days in an airtight container in the fridge and heat up nicely in the microwave!
Notes
adapted from cooking light’s sausage-spinach rice bowl, which appeared in the april 2012 issue.
Nutrition Facts
spaghetti squash bowls with sausage and spinach
Serves: 4 servings
| Amount Per Serving: | ||
|---|---|---|
| Calories | 336 | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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