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.
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