Well it’s been a busy few weeks of travel adventures so we’re slowly returning to normal. I spent some time taking stock of the freezer and what goodies I had from Misfits Markets to use and came up with an absolutely amazing stuffed spaghetti squash for dinner tonight. This is a perfect reminder that sometimes the best dinners don’t come out of a recipe. It’s what feels right as you’re putting it together.
I split a spaghetti squash in half and scooped out the seeds. Then I seasoned each half with salt, pepper, sage and a drizzle of olive oil, placed the halves skin side up on a cookie sheet, and pierced the outer skin a couple times. It went in to the oven to roast at 400 degrees for about 45 minutes.
While the squash was doing it’s thing in the oven, I took some cooked spicy Italian sausage that I had in the freezer and heated it with some freshly chopped tomato, onion, and a bit of spicy tomato oil. I cooked it until the onions were soft and everything was heated through.
When the squash was tender, I shredded it with a fork, spooned my filling over the squash and topped everything with shredded sharp cheddar cheese. I returned it to the oven until the cheese was melty and brown.
It was super simple and completely amazing. Two of my favorite things on a busy night! What’s on your table these days? No matter what it is, may you enjoy it in good health and surrounded by those you love!
Eat well friends.
With Love From My Kitchen 