by Jenifer Mangione Vogt
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Jenifer Mangione Vogt's Notes:
Expand1 Spaghetti Squash Ask a question about this ingredient
2 Plum tomatoes, diced Ask a question about this ingredient
1 Clove of garlic, diced Ask a question about this ingredient
1 pound Chicken sausage, not in casing Ask a question about this ingredient
1/4 cup Fresh oregano, diced Ask a question about this ingredient
1/4 cup Fresh Italian parsley, diced Ask a question about this ingredient
6 tablespoons Olive oil Ask a question about this ingredient
1 Small white onion, diced Ask a question about this ingredient
1/4 cup Ricotta cheese Ask a question about this ingredient
1/4 cup Shredded mozzarella Ask a question about this ingredient
Preheat oven to 350 degrees. Poke a few holes in the spaghetti squash with a fork, or I use, the tip of an oven thermometer. You want to keep them to a minimum, though, because you're going to serve the dish in the shell of the squash when it's done, so don't do too much damage! Cooke the spaghetti squash for about 1 hour. Remove and let it cool so it's easier to work with, but keep it warm.
Ask a question about this stepIn a frying pan, heat the oil, garlic, onion and oregano on medium heat for about 10 minutes. Then add the chicken sausage and heat for 10 minutes without turning so that it browns a bit.
Ask a question about this stepWhile the sausage is cooking, cut the spaghetti squash in half length-wise. Scoop out the seeds using a fork so you don't lose the good stuff. Then scoop out all of the squash and place it in a bowl, but keep the two halves of the outer shell because you'll serve this dish in them.
Ask a question about this stepAdd the squash and tomatoes to the pan with the chicken and mix everything together. Place a cover on it for 5 minutes. Then add the cheeses and cover it for another 5 minutes. Mix it all together and add sea salt and freshly ground pepper to taste.
Ask a question about this stepSpoon the mixture into each half of the squash shell and place the parsley on top for garnish and serve.
Ask a question about this stepnice! I love spaghetti squash, but I usually just eat it fairly plain with a bit of butter, salt and pepper.
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Thanks! I've discovered that its such a versatile veggie. This is a tasty way to prepare it. Another way that I really enjoy is to use it in a frittata. I was inspired to do that because I remembered my Nonna used actual, real spaghetti once in eggs when I was a kid in Italy. It's pretty common there. So that made me think to try putting the spaghetti squash in my frittata. It ended up being delicious. Frittata, cheese and onions.