H-E-B Showtime, January 2012
1smallspaghetti squash (about 2 lbs.),
2Tbsp.H-E-B Reserve Extra Virgin Olive Oil or Butter, as desired,
1/2c.shredded Parmesan cheese,
•sea salt and coarse-ground black pepper,
1lb.H-E-B Sweet Italian Sausage Links,
1bag (5-6 oz.)fresh spinach,
1/2tsp.crushed red pepper, optional,
1Cut 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 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.
2Using a dinner fork, pull strands of squash away from skin and transfer strands to a mixing bowl. Toss with oil (or butter) and cheese; season with salt and pepper to taste.
3In 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.
4Place squash on a large platter; top with sausage mixture; garnish with additional cheese, if desired, and serve.
No Nutritional Information Available