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.
- 1 medium spaghetti squash, halved.
- 1 small can tomato paste.
- 1/2 lb Italian sausage
1/2 lb cherry tomatoes, halved
- good olive oil
- Lard, or high smoke point fat
- 1 lemon
- As many garlic cloves as make you happy
- Fresh or dried Italian flavoring herbs like fennel, thyme, oregano, parsley, marjoram, paprika, basil, dash of sugar…
- Parmigiano reggiano, shaved
- @375F, roast spaghetti squash in the oven until tender, about 50 min
- In a sautee pan, add garlic and Italian sausage. Brown with a little lard.
- Add tomato paste, cherry tomato, herbs (add little dashes and keep tasting until you love it!). Simmer on med-low for about 10 minutes to incorporate flavors
- Remove cooked squash from the oven and squeeze half a lemon in each half.
- Scoop in spicy meat sauce
- Drizzle with olive oil, top with fresh parsley and shaved parmigiano reggiano