Unless you have lived under a rock for the last decade, you are fully aware of the diet super-fad “gluten free”. I think one of the only good things to come out of this way of eating is the resurrection of the spaghetti squash, now available anywhere, and more or less year round. Us Rainshadow alum appreciate seasonality, and we still have the last bit of tender spaghetti squash gracing our winter CSAs. Anyone willing to ditch pasta every now and again is in for a real treat. It is cold and drizzly these days, and I crave this spicy sweet dish with homemade Italian sausage, preserved summer tomato, fresh lemon, and shaved parmigiano reggiano.
I hope you are all on board for Rainshadow’s embracing of bricolage, as that is the easiest way too cook. Here is the recipe, but feel free to tweak and improvise with what you have on hand. It will turn out fine, don’t you worry.