My husband and I went to the Farmers Market on Saturday. We are lucky to have a Farmers Market within walking distance of our house – and I love going there! I’m ready for Fall produce!
I did pick up a few apples and pears, but I also got a nice spaghetti squash. I was introduced to spaghetti squash about a year ago just by chance. I ordered it at a chain restaurant (I think maybe it was an O’Charley’s or Applebees?) while traveling because it seemed like the healthiest thing on the menu. It was prepared with a basic marinara and a little parmesan cheese. I was pleasantly surprised that it was very tasty and filling! I didn’t miss the noodles at all!
Since then I have baked a couple of spaghetti squashes for myself for lunch. I just used the squash as noodles for a basic pasta recipe – sautéed with olive oil, parmesan and herbs, or topped with marinara.
But with this spaghetti squash, since my husband (who is not a huge squash fan) was game, I decided to make a little twist with spaghetti squash. I was inspired by this recipe from Family Fresh Cooking.
First, I cooked the spaghetti squash. I’m not into microwaving my fresh produce, so I baked it in the oven. I hate cutting spaghetti squashes in half prior to cooking (even though they cook twice as fast), so I just poked several holes in it and baked it at 375 for an hour.
After some cooling time, I cut it in half, scooped out the seeds, and used a fork to create the spaghetti.
Next, toss the spaghetti squash with olive oil, garlic powder, salt, pepper, paprika, parmesan cheese and diced Al Fresco Sun Dried Tomato chicken sausages.
I put the mixture into my cut little ramekins that I never get to use, but this week I’ve used twice! (I get so excited when I get to use my cute cookware!) Cracked an egg on top of the mixture, and then baked at 375 for 20 minutes.
The results: Delicious! We both ate every last bit of the spaghetti squash casserole. While my egg got a little too cooked on the edges (I have a problem with timing baked eggs!), most of the yolk was still runny and yummy! This is a great recipe that is a bit time-consuming, but the process itself isn’t difficult. I will be making this again.