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 and stringy bits from
the centers. Place halves in a microwave-safe baking dish, cut-sides down (cook in 2 batc
hes if necessary). Cover with plastic wrap, folded back at one corner to vent. Cook on hig
h power 7 to 10 minutes or until tender.
Using a dinner fork, pull strands of squash away from skin and transfer strands to a mixin
g bowl. Toss with oil (or butter) and cheese; season 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 spinach and cook briefly until just wilted,
30 to 60 minutes. Remove skillet from heat. Add red pepper, if desired.
Place squash on a large platter; top with sausage mixture; garnish with additional cheese,
if desired, and serve.
No Nutritional Information Available
H-E-B Showtime, January 2012