Spaghetti Squash with Sausage and Greens
1 small spaghetti squash (about 2 lbs.)
2 Tbsp. H-E-B Reserve Extra Virgin Olive Oil or Butter, as desired
1/2 c. shredded Parmesan cheese
• sea salt and coarse-ground black pepper
1 lb. H-E-B Sweet Italian Sausage Links
1 bag (5-6 oz.) fresh spinach
1/2 tsp. crushed red pepper, optional
Cut squash in half, lengthwise. Using a spoon, scrape away the seeds a
nd stringy bits from the centers. Place halves in a microwave-safe bak
ing dish, cut-sides down (cook in 2 batches if necessary). Cover with
plastic wrap, folded back at one corner to vent. Cook on high power 7
to 10 minutes or until tender.
Using a dinner fork, pull strands of squash away from skin and transfe
r strands to a mixing bowl. Toss with oil (or butter) and cheese; seas
on with salt and pepper to taste.
In the meantime, remove sausage from casings and brown in a large, non
-stick skillet until no longer pink. Drain any excess liquid; add spin
ach and cook briefly until just wilted, 30 to 60 minutes. Remove skill
et from heat. Add red pepper, if desired.
Place squash on a large platter; top with sausage mixture; garnish wit
h additional cheese, if desired, and serve.
No Nutritional Information Available
H-E-B Showtime, January 2012