Cooking with Spaghetti Squash is an excellent substitute for carbs because it is very filling. It is also packed with various vitamins, minerals, and fiber. I came up with this recipe since our family loves Mexican food, mainly tacos. You can do this completely vegetarian by simply eliminating the chicken.
This recipe is for 2 and you’ll likely have leftovers if all you can find is an enormous squash.
1 Spaghetti Squash
2 Organic Chicken Sausages, sliced into pieces (I like Chef Bruce Aidells “Habanero & Green Chile”)
1 Small Green Pepper, seeded and chopped
1 Small Jalapeño Pepper, chopped (remove seeds if you don’t want it spicy)
1 Garlic Clove, crushed
6 Ounces Whole Tomatoes, hand crushed
2 tbsp Fresh Cilantro, chopped
1 tsp Sea Salt
1 tsp Fresh Ground Black Pepper
1 tbsp Olive Oil
2 Scallions, diced
1/2 cup Grated Cheddar Cheese
Sour Cream for garnishing
Preheat oven to 350° F. Meanwhile prepare the squash by carefully slicing down the middle. Remove seeds and stringy mixture and discard. In a large baking dish (such as a lasagna pan) place the squash halves face down. Pour in water until it reaches the squashes, about an inch above the bottoms. Roast in the oven for 50 minutes. While the squashes are cooking, prepare the Chicken and sauce. In a medium skillet sauté the peppers and onions until soft in olive oil, then add the garlic and sausages. Careful not to burn the garlic and then add the crushed tomatoes. Don’t purée the tomatoes, you want the sauce to be chunky. Cook for a few minutes and then add the cilantro, salt, and pepper. Leave the sauce on low until the squashes are ready.
Once the squashes are cooked, remove from the oven and put on a plate. Turn the oven to High Broiler. Dump out the water and place the squashes back in the dish face up. Fill the squashes with the sauce and 1/4 of cheese on each and put in the oven. Broil for about 5 minutes, or until cheese bubbles and is slightly browned. Remove from the oven and garnish with scallions and sour cream to your liking. I serve as is on a plate as a “squash boat.”
Wine Pairing: Southwestern cuisine has a lot of flavor and spice, so a lighter red would pair best. I like a Barbera from Piedmont, Italy.