I love the bounty of harvest this time of year. All the veggies are ready at once and can be combined into one great dish. Temperatures start to drop as boots and sweaters come out of the closet. The combo makes me ready for a hearty meal. Spaghetti squash with roasted veggies and Italian sausage fills me up without filling me with carbs. Plus, the flavors and colors are perfect for celebrating fall.
Ingredients
- 1 large or two small spaghetti squash
- 1 large sweet pepper or a handful of small lunchbox sweet peppers
- 2 shallots or 1/2 purple onion
- 1 pack of mild or spicy Italian sausage
- Your favorite Italian tomato sauce. I like Barillas Calabrian sausage made with tomatoes and peppers to add a hint of spice. ( OPTIONAL)
- Drizzle of avocado or grapeseed oil
- Salt
- Pepper
Directions
Preheat your oven to 425 degrees.
Wash and dry your peppers and spaghetti squash.
With your sharpest knife, and best cutting board, cut the stem end off the spaghetti squash. I like to use the sharp tip of the knife to puncture a hole and then work around from there. Next turn the squash on its end and slice the squash down the middle. Move slowly and carefully until you cut all the way through.
Scoop out the seeds inside and discard.
Place the squash halves in a baking dish. Poke the fleshy inside of the squash with a fork to help it breathe while baking.
Drizzle with avocado or grapeseed oil covering the edges, leaving a generous amount in the middle to render while baking. Sprinkle with salt and pepper. Place the dish on the top oven rack and set the timer for 25 minutes.
Begin chopping the peppers and shallots into slices. Put these veggies on a separate pan and drizzle with oil. Finish with salt and pepper and add these to the oven as well.
Vegans will love this combo on its own, but I like to add mild Italian sausage from my favorite meat vendor at the farmers market. Oink Moo Cluck has the greatest Italian sausage for grilling. I also like to toss it into other recipes.
While your veggies are baking, prep the sausage. In a sauté pan, drizzle a tbsp of oil and turn the pan on medium high. Add your sausage and turn until brown and fully cooked through. Cut into slices once it’s cooled.
Check your veggies to see if they are done. Cool the peppers and shallots so they are roasted down but not burnt. Check the spaghetti squash by pulling on the inside with two forks. If it begins to fall apart it’s done. If the squash is still very firm, continue to cook until ready.
Remove all the good spaghetti squash from the hard outer shell and put it in a big pasta bowl. Add the roasted veggies, toss on the sausage and serve. If you’d like, add your favorite italian tomato sauce. It’s truly delicious without sauce, but adds more flavor and moisture with sauce.
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