- 1 Spaghetti Squash
- 2 T Olive Oil (divided in two parts)
- 5 or 6 medium Shallots, thickly sliced
- 3 cloves Garlic, crushed or finely minced
- 3/4 lb uncooked Sausage (any kind you prefer)
- 1 c coarsely grated Parmigiana Reggiano
- 1 T finely chopped Oregano, or other complimentary herb to the sausage
- Sea Salt and fresh Cracked Pepper to taste
- Preheat Oven to 375°F. Oil a sheet pan with first 1 T of olive oil.
- Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
- Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.
- Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.
- Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).
- Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)
- Remove from heat. Toss in Parmigiana Reggiano and oregano. Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of “saltiness” to it already.) Serve immediately.