Spider's Special Spaghetti Squash

This is a perfect for a Fall menu as that first chill is felt in the air. It combines classic American fare with a touch of Northern Italy!

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1 Spaghetti Squash

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4 links of hot Italian sausage (cut into bite size pieces)

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4 boneless, skinless chicken breasts (cut into bite size pieces)

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1 sliced medium onion

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1 sweet red pepper (diced)

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3 cloves of garlic (finely chopped)

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1 can of sliced black olives

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½ cup sliced raw mushrooms

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¼ cup of olive oil

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¼ cup white wine

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Dash of lemon juice

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Pinches of: oregano, thyme, rosemary, and basil

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Salt and pepper

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Grated Romano cheese

For ease in preparation, especially for a dinner party, I will recommend that you cook the squash in advance and then reheat it in the microwave or oven before serving.

Cut the spaghetti squash in half, lengthwise. Preheat oven to 350º. Remove seeds from squash and place face down on a cookie sheet or foil. Bake for 45 to 60 minutes, until skin is slightly soft. Remove from oven. Gently rake the insides of the squash into a large bowl. The squash will come out in strands of golden "spaghetti". Allow it to cool a little, then cover and store until later.

Place the sausage in a covered microwave dish with a tablespoon of water. Or you can do this in a frying pan with water. Cook until just brown and still a little red in the middle. Drain away the excess fatty liquid.

In a roasting pan or casserole dish, place all ingredients except the squash and the Romano cheese. Mix them evenly, cover and roast for 45 to 50 minutes at 325º.

Serve over the warm spaghetti squash and sprinkle with a generous amount of Romano cheese. Serve with a favorite red or white wine and a loaf of Italian bread.

Serves 8

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