|
8
Nov
|
On top of Spaghetti (Squash)…. |
All smothered in… squash! Yup, that’s right, this meal contains not one, but two kinds of squash. Spaghetti squash with mushrooms and chicken sausage in creamy pumpkin sauce, to be exact. And you know what? It’s darn good! I really have a hard time with pasta dishes, since often the sauces I want to create are so rich, it’s just too many calories for my regular weekday trying-to-be-good intake. But actually, the spaghetti squash, which develops a slightly sweet flavor upon roasting, works very well with the other ingredients here. This was very delicious, and very easy! I started roasting the squash when I got home, then did a few things around the house, then prepared the rest of the meal while keeping the squash warm in the oven. So overall, it felt very quick. Hubby really enjoyed this too 🙂
1 small or medium spaghetti squash, cut in half and roasted
1 tbsp olive oil
1/4 cup chopped onion
1 clove of garlic, minced
1-2 tsp chopped fresh sage
5 oz portabello mushrooms, roughly chopped
2 links chicken or turkey sausage (I used Trader Joe’s Sweet Basil Pesto flavor), sliced
3/4 cup chicken broth
1/2 cup pumpkin puree
dash of herbs de provence
pinch each of cinnamon and nutmeg
1/4-1/2 cup milk
pecorino romano or parmesan cheese
Heat olive oil in a saute pan over medium heat, add onions, and cook for a few minutes or until soft. Add garlic, sage, mushrooms, and sausage, and cook for a few minutes to blend flavors. Season with salt and pepper. Whisk together broth and pumpkin, and pour into pan. Add remaining seasonings. Let heat through and thicken slightly. Add milk, bring to a boil, then reduce heat and simmer a few minutes to thicken. Serve over spaghetti squash and garnish with freshly grated cheese.
As usual, I’ll be submitting this to Presto Pasta Nights, the best source for new and different pasta and pasta-like creations, as well as your old favorites 🙂
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Katie — November 8, 2007 @ 3:12 pm
Yummy! I love chicken sausage!
VeggieGirl — November 8, 2007 @ 7:02 pm
I LOVE spaghetti squash – your pumpkin sauce sounds lovely!
winedeb — November 9, 2007 @ 2:37 pm
Cara, I know what you mean about the sauces. I have to do sauces with out milk or cream because of my hubby’s alergies. So since we love pasta, my kitchen becomes very creative with “what to put over pasta tonight”!
Ruth Daniels — November 9, 2007 @ 2:38 pm
It does sound wonderful and thanks for sharing with Presto Pasta Nights.