Roasted Spaghetti Squash with Italian Sausage and French Onion Cream Sauce

I think it’s time we come together as a nation, as a people, as ONE… and stop telling the lie that spaghetti squash tastes like spaghetti. It has many a good quality, but tasting like pasta is not one of them. Let’s own that. 🙂

Spaghetti squash tastes very faintly like a mix of yellow summer squash and butternut squash. Other than that, the most memorable thing about spaghetti squash is that it feels like angel hair spaghetti in your mouth because of the strands. It doesn’t taste like it, it just feels like it. In any event, the star of this particular dish is THE SAUCE.

This sauce is probably the best thing I have ever come up with. If you are throwing carbohydrate caution to the wind, make this sauce and pour it over buttered egg noodles. Or dip crusty pieces of a baguette into it. Or drown a salted baked sweet potato with it.

First, I’m going to show you how to roast spaghetti squash, and then we’ll get to the amazing sauce.

Gather up:

• 1 medium spaghetti squash
• 1 lb ground mild italian sausage
• 4 oz chive and onion cream cheese
• 4 oz sour cream
• 1/2 cup white wine
• 1 clove of garlic, minced
• 1/2 shallot, minced
• 1/2 red hot chili pepper, minced
• 1/2 tsp ground nutmeg
• 1 tsp dried dill
• 1 tsp beau monde seasoning
• Olive oil
• Salt and Pepper

Preheat your oven to 375 degrees.

Put your spaghetti squash on a cutting board…

and cut off the ends with a sharp knife.

Stand it up and slice it in half length-wise. Scrape out all the seeds with a spoon.

Place spaghetti squash on a foil-lined baking sheet and drizzle with olive oil,  salt and pepper.

Turn the squash flesh side down and pierce the skin with a knife a few times.

Roast in the oven, flesh side down, for approximately 35-40 minutes, until flesh is easily pierced with a fork. Remove from oven and let cool.

Cut up your clove of garlic, shallot and red hot chili pepper.

Add them to a skillet with the italian sausage…

and cook on medium heat until the sausage is mostly cooked through, breaking the sausage into chunks with a wooden spoon as it cooks (approximately 10 minutes). It doesn’t need to be cooked all the way because it will continue cooking in the sauce. Be careful not to burn the garlic. If any of your garlic starts burning, turn down your heat immediately and remove any burnt garlic from the pan.

Add cream cheese, sour cream, white wine, nutmeg, dill and beau monde seasoning to the pan with the italian sausage.

Cook on medium low heat until all ingredients are well-combined and sauce has a smooth consistency, approximately 10 minutes.

Using a fork, scrape the flesh of the spaghetti squash so that it forms thin strings that look like pasta.

Place some spaghetti squash on a plate and cover with a spoonful of creamy meat sauce.

Roasted Spaghetti Squash with Italian Sausage and French Onion Cream Sauce

 

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Prep time

2 mins

Cook time

40 mins

Total time

42 mins

 

Roasted spaghetti squash and crumbled italian sausage bites with creamy, decadent french onion flavored sauce.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 medium spaghetti squash
• 1 lb ground mild italian sausage
• 4 oz chive and onion cream cheese
• 4 oz sour cream
• ½ cup white wine
• 1 clove of garlic, minced
• ½ shallot, minced
• ½ red hot chili pepper, minced
• ½ tsp ground nutmeg
• 1 tsp dried dill
• 1 tsp beau monde seasoning
• Olive oil
• Salt and Pepper

Instructions

1. Preheat oven to 375 degrees.
2. Put your spaghetti squash on a cutting board and cut off the ends with a sharp knife.
3. Stand it up and slice it in half length-wise.
4. Scrape out all the seeds with a spoon.
5. Place spaghetti squash on a foil-lined baking sheet and drizzle with olive oil, salt and pepper.
6. Turn the squash flesh side down and pierce the skin with a knife a few times.
7. Roast in the oven, flesh side down, for approximately 35-40 minutes, until flesh is easily pierced with a fork.
8. Remove from oven and let cool.
9. Cut up your shallot, red hot chili pepper, and clove of garlic.
10. Add them to a skillet with the italian sausage and cook on medium heat until the sausage is mostly cooked through, breaking the sausage into chunks with a wooden spoon as it cooks (approximately 10 minutes). It doesn't need to be cooked all the way because it will continue cooking in the sauce. Be careful not to burn the garlic. If any of your garlic starts burning, turn down your heat immediately and remove any burnt garlic from the pan.
11. Add cream cheese, sour cream, white wine, nutmeg, dill and beau monde seasoning to the pan with the italian sausage.
12. Cook on medium low heat until all ingredients are well-combined and sauce has a smooth consistency, approximately 10 minutes.
13. Using a fork, scrape the flesh of the spaghetti squash so that it forms thin strings that look like pasta.
14. Place some spaghetti squash on a plate and cover with a spoonful of creamy meat sauce.

Nutrition Information

Calories: 406 Fat: 23 Carbohydrates: 6 Sugar: 3 Sodium: 620 Protein: 18

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