Roasted Spaghetti Squash with Italian Turkey Sausage and Spinach
Ingredients
- 1 spaghetti squash (about 4 pounds)
- 3 tablespoon extra virgin olive oil, divided
- 1 pound Italian turkey sausage (sweet or hot), casings removed
- 1/2 cup finely chopped onions
- 2 garlic cloves, minced
- 4 cups fresh spinach, stemmed
- 1 1/2 teaspoons dried oregano leaves
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- Salt and pepper
Instructions
Preheat oven to 375 degrees F. Place whole squash on a foiled-line baking sheet and roast until tender when pierced with a knife, about 1 hour 15 minutes, turning halfway through cooking time to prevent squash from burning on the bottom. Meanwhile in a large saucepan over medium-high heat, heat 1 tablespoon olive oil. Add sausage, onions and garlic and cook, breaking up sausage with a potato masher or the side of a spoon, until browned, 10-12 minutes. Add spinach and cook until just wilted. Remove from heat and stir in oregano, red pepper flakes, cayenne pepper and reserved 2 tablespoons olive oil. When squash is cool enough to handle, halve lengthwise and scoop out and discard seeds and membranes. With a fork, scrape squash strands from shell and add to sausage mixture. Season to taste with salt and pepper. Makes 4-6 servings.