I’m pretty pissed at how the photo turned out for this recipe, because it’s so delicious and the photo kind of looks like crap. I feel so let down by my iPhone camera. Speaking of emotions, a few weeks back we got an all-staff email sent out at work with a notification that all meals served in the team dining room would now be 100% raw vegan, as part of a new heath initiative for the company. Needless to say I was beyond excited until I realized the date was 4/1 and this was HR’s idea of a hysterical April Fools joke! Ugh…joke’s on me…slanty face.
So here’s what’s been going on- I’m obsessed with karaoke. I think about it all the time. When I’m not listening to Salt-N-Pepa “Push It” on repeat, I’m researching which Lonely Island songs are best for duets. It’s also always been my dream to be a professional backup singer. It’s the perfect gig- no pressure of being in the spotlight and you get to do fun dance moves!
Whether you’re vegan, paleo or just trying to be a bit carb-conscious, spaghetti squash is one of those go-to dishes that sort of tricks your mind into thinking you’re eating comfort food. This recipe is a more savory take on spaghetti squash, which makes it a little more exciting than just using pasta sauce. The only bummer is it takes a while to prepare, but it’s worth it if you have the time!
Italian Sausage Spaghetti Squash
Prep time: 5 minutes
Cook time: 75 minutes
Total time: 1 hour, 20 minutes
Makes: 2-4 servings
- 1 spaghetti squash
- 2 tbsp coconut (or olive) oil, divided
- 2-3 vegan Italian sausages, chopped (I used Tofurkey)
- 3 garlic cloves, minced
- 1 bag organic spinach
- 2 handfuls fresh organic basil leaves
- 1 tablespoon Herbs de Provence
- Salt & pepper
- Pre-heat your oven to 375* F. Cut the spaghetti squash lengthwise, remove the seeds and place in a baking dish with the cut sides facing up. Coat with 1 tbsp of the coconut or olive oil, sprinkle with salt & pepper and bake for 45-60 min or until lightly browned and tender when pierced with a fork.
- When the spaghetti squash is almost done baking, add the remaining tbsp of oil, the minced garlic and chopped sausage pieces to a large saucepan and cook on medium heat for 3 minutes, or until sausage is browned.
- Using a fork, pull the spaghetti squash strands out and add to the saucepan along with the spinach, basil and Herbs de Provence and mix well.
- Cover, reduce heat to low and cook for 20-30 minutes, stirring occasionally. Taste and add additional salt & pepper if desired. Serve hot!