Spaghetti Squash Saute

I bought another spaghetti squash!  This is quickly becoming one of my favorite things to cook!

The other night I decided to try a different recipe and method for cooking spaghetti squash.  I used this recipe from Cookin’ Canuck as my base for the recipe.

First, cook the spaghetti squash.  This recipe used the microwave cooking method, which I had not tried before so I gave it a go.  After poking many holes in the spaghetti squash, I placed in on a microwave safe plate put in the microwave on High for 15 minutes.

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And it worked!  There was a bit of liquid that slowly bubbled out of the holes (so definitely use a plate to avoid a mess!).  I kept checking on it to make sure it didn’t explode (I didn’t want a Pinterest Fail!) and thankfully it did not.

After cooking, I let the spaghetti squash sit and cool for 10 minutes – it was very hot!

While the squash was cooling, I chopped up some Swiss Chard and my addition to the recipe, some turkey sausage.

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I used Cranberry Apple Turkey Sausage from Trader Joe’s.

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In a pan over medium heat, I added about a tablespoon of olive oil and added the sausage to brown it (about 5 minutes).

When the sausage was starting to brown, I added in the Swiss Chard and let it cook down for about 3 minutes.

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To make the dressing for the salad, add 1.5 teaspoons of Dijon mustard to a small bowl and slowly drizzle in 1/4 cup of olive oil while whisking away.  Then add 1.5 teaspoons of white wine vinegar, salt and pepper (to taste).

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When the spaghetti squash has cooled, carefully cut open the squash and scoop out the seeds.

Then using a fork, scrape out the noodles.

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Combine the spaghetti squash noodles, turkey sausage, Swiss Chard, 1/3 cup of dried cranberries and dressing in a bowl and toss.

I served it with a roll on the side.  It was delicious and there is maybe a snack worth of leftovers in the fridge for me to enjoy today!

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