Tag Archives: spaghetti squash

Spaghetti Squash, Leek, Sausage, and Egg Bake

14 Aug

Yes, I really just put all those ingredients together in a sentence!  A little over a month ago, remember how excited I was to have a new favorite, Summer Squash, Sausage, and Egg Bake?  I’ve made it a few times since then, using just zucchini, and my family loves it so much, there are never any leftovers.  Well, my FarmBox has been offering spaghetti squash, which we love, and I wanted to try something new with it.  This worked perfectly.  Instead of sauteing zucchini and yellow squash, I roasted the spaghetti squash in the oven, then added it to the browned sausage and leeks.  Yes, leeks.  We have been buying leeks at the Farmer’s Market, and are tired of Potato Leek Soup, so I used one in this casserole.  Fabulous!  Unfortunately, I don’t have a picture of this one, we ate it as soon as it was ready, so you will have to use your imaginations.  But, I promise, it is fabulous!

Spaghetti Squash, Leek, Sausage, and Egg Bake

What you need:

1 pound sausage, Italian sausage or breakfast sausage
1 small leek, sliced as done here
1 medium size spaghetti squash
3 large eggs, well beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

How to make it:

Preheat oven to 400 F.

Line a baking sheet with foil and spray with olive oil or non-stick cooking spray.  Cut spaghetti squash in half, and scoop out the seeds and innards.  Place the cut side down on the baking sheet.  Bake in the preheated oven for 30-35 minutes, or until soft.  Allow to cool for 10 minutes, then use a fork to pull the flesh away from the peel.  Pictures on how this is done are here.

Meanwhile, in a large skillet, brown sausage.  Do not drain fat.  Add leeks, and cook until soft and translucent.  Stir in the cooked spaghetti squash and remove from heat.

Meanwhile, in a small bowl, mix together eggs, mozzarella cheese, and Parmesan cheese.

Spray a 2 quart casserole dish with non-stick cooking spray.  Pour the squash/sausage mixture into the dish.  Mix in the egg and cheese mixture.

Bake in the preheated oven for 25-30 minutes, or until sides are bubbling and a knife inserted in the center comes out clean.

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Spaghetti Squash

18 Oct

I love this time of year when squash becomes available and is cheap.  One of our favorites is spaghetti squash.  The reason it is called spaghetti squash, is that after you roast it, you can take a fork and pull it away from the peel, and it looks like spaghetti noodles.  It is usually a long, yellow oval-shaped squash.  Here is how to prepare one.

First, cut the squash in half lengthwise.  Use a spoon to scoop out the seeds and innards.  Below shows the before on the left, after on the right.

Line a baking sheet with aluminum foil and place the squash cut side down on the baking sheet.  Use a fork to pierce some holes in the outer peel of the squash.  Bake in 400 F oven for 30-35 minutes, or until you can easily put a fork in the outer peel. Allow to cool for 15 minutes.  Use a fork to pull the flesh away from the peel, which will be stringy.

You will get a nice bowl of squash, which you can do a variety of things with.  You can serve it with your favorite pasta sauce to make it a meal on its own.  I usually use it as a side, so I mix in melted butter, salt and pepper, although with this one I used garlic salt, and it was delicious.

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