Spaghetti Squash Marinara with Italian Sausage | Salad | Fresh Bread

This dinner was a hit at our house. I have made spaghetti squash once or twice but for some reason never made it again. Weird, right? It's good and easy to make and my mind was on overdrive thinking of all the things I could make with spaghetti squash. I used a recipe from Whole Foods "the whole deal" news letter; they also have it posted on their website: here.

Spaghetti Squash Marinara with Italian Sausage
adapted by: Simply Fit Mama

  • 1 (3 1/2 lb.) spaghetti squash, halved and seeded
  • 2 links fresh Italian pork sausage, removed from casings--You could easily leave this out and make it vegetarian/vegan.
  • 1/2 cup finely chopped yellow onion
  • 2 cloves of garlic, minced
  • 1 cup fresh mushrooms, chopped--I didn't have any on hand but next time I make it I will add the mushrooms.
  • 1 jar prepared pasta sauce--I used 365 organic three cheese marinara
  • Sea salt and fresh cracked pepper, to taste
Preheat oven to 375°F. Arrange squash in dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake with a fork to remove flesh in strands. --When you pull this out of the oven leave it cut side down until you're ready to serve, then rake with fork to make the strands,  this will ensure that the squash stays warm.

Meanwhile, heat a skillet over medium heat and cook sausage, breaking into smaller pieces, until almost done, about 5 minutes. Add onion and cook until soft. Next add mushrooms and cook for another 3 to 4 minutes. Add garlic cook for a minute then add pasta sauce and simmer 2 to 3 minutes. Keep warm.

I tossed together some organic mixed baby greens with Trader Joe's Caesar dressing, a squeeze of half a fresh lemon, 1 tablespoon of grated Parmesan cheese and cracked pepper.

Fresh Bread
I made the whole grain artisan free-form loaf from this book. It was delicious! 

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