Spaghetti Squash with Apple and Sausage
Recipe type: Entree
Serves: 4 servings
- 1 large spaghetti squash
- 1 small onion, chopped
- 1 apple, chopped
- 2 stalks celery, chopped
- 1 tsp salt
- generous grind of black pepper
- ½ tsp rubbed sage
- 1 large garlic clove, minced
- 2 links gluten-free sweet Italian chicken or turkey sausage
- 1 ½ Tbsp extra virgin olive oil
- ½ cup white wine
- 2 Tbsp finely chopped parsley (optional)
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise and scoop out seeds.
- Place cut side down on an oiled baking sheet.
- Make a few slits through peel and bake 35-45 minutes until tender.
- Let cool enough to handle. Then scrape out squash with a fork.
- Meanwhile sauté onion and celery in oil in a large skillet about 4 minutes until tender.
- Add apple, salt, pepper, and sage, and sauté 1 minute.
- Add garlic and sauté until aroma comes, about 1 minute.
- Transfer vegetable mixture to a bowl.
- Squeeze sausage meat out of casings into skillet and cook breaking up into small pieces until cooked through.
- Add wine to pan and boil until reduced by half, scraping up browned bits from bottom of pan.
- Add cooked spaghetti squash and vegetable mixture to pan and toss to combine.
- Sprinkle with parsley if desired and serve.
Recipe by Savory Nature at http://savorynature.com/2014/12/04/spaghetti-squash-with-apple-and-sausage/
3.2.2925