Spaghetti Squash with Vodka Sauce and Lamb Sausage
This was my first time making spaghetti squash as a pasta dish, and I have to say, it was beyond a success. As someone who totally adores spaghetti in its traditional form, I put off making spaghetti squash because I was convinced it would never top the real thing.
Well, I won't go as far as to say that spaghetti squash substituted for traditional spaghetti is better, but that's only because it's different. Both are equally delicious in their own way.
This dish was so simple, yet bursting with flavor--more so than some traditional pasta dishes--depending on how good of a hand you have at Italian cuisine ;)
Give this recipe a try. You won't be disappointed!
Prep time: 5 minutes
Cooking time: 50 minutes
1 large spaghetti squash, halved and seeded
1 large lamb sausage from Red Apple Butcher, halved and sliced
1/3 jar Newman's Own Vodka Sauce
Extra virgin organic olive oil
1. Preheat oven to 450 degrees.
2. Cut the squash in half and scoop out seeds.
2. Line oven tray with parchment paper. Season squash with olive oil, salt and pepper.
3. Place squash flesh side down and bake for 30-40 minutes, until flesh is soft and fully cooked.
4. Take the squash out of the oven. Using utensils, flip each half onto its back. Let cool.
5. Halve and slice one large, cooked lamb sausage (I had leftover from the day before).
6. Add sausage pieces to a large pan, pour in vodka sauce, and simmer for about 10 minutes.
7. Once the squash is cool enough to handle, use a fork to scrape out the flesh and create large strands, like spaghetti.
8. Toss the spaghetti squash in the pan with hot vodka sauce and lamb sausage.
9. Serve immediately with a sprinkle of pecorino romano cheese.