Look at how well these pictures turned out on my iPhone 7 Plus! I still think that my digital camera takes better pictures, but hey, these are pretty great! I used the Portrait mode and got the depth effect in there. Not too shabby!
But this post is all about the food, am i right? 🙂
Spaghetti squash is so easy to make. It really is a lazy girl gourmet meal. All you have to do is roast in the oven for about an hour, fork out some noodles, and pour sauce on top! It’s made from scratch, not a bag, and it’s good for you. It’s rich in protein, B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function. It has about 20 calories per serving compared to a pasta noodle which has 100! And, anything that can be thrown into an oven and then is basically ready to eat is a plus for me.
The best way to get the Spaghetti Squash to make those perfect stringy noodles is to roast them in the oven. Anytime I roast a veggie in the oven, I use a base coat of olive oil, salt, and pepper. My roasted carrots are made this way (recipe to come)!
Perfect stringy goodness!
I didn’t follow a recipe for the garlic sauce, just my nose! I didn’t even measure the ingredients, but I’ll do my best to estimate how much of what I used for ya’ll. 🙂
- 1 Spaghetti Squash
- 1 – 2 Tbsp Olive Oil
- Salt & Pepper
- 1 Tbsp Minced Garlic
- 1/2 c Half & Half
- 2 c Chicken Broth
- 1 1/2 Tbsp minced basil (save some for garnish!)
- 3 Tbsp All Purpose Flour
- 1/2 c Shredded Sharp White Cheddar
- 1 packet of Jenny-O Turkey Sausage Link, sliced (you can skip this ingredient!)
- Parmesan Cheese for garnish
Roasting the Squash
- Preheat oven to 375
- Cut the spaghetti squash in half and remove the seeds. Place both halves on a baking sheet and drizzle generously with olive oil. Sprinkle with salt and pepper and spread around each half equally. Place on the middle rack in the oven and bake for 45-60 min (I always do the full hour).
- When the spaghetti squash is ready, you’ll be able to stick a fork in the middle of it easily. Take out of the oven and let cool for about 10 minutes (don’t burn yourself trying to get the noodles out!)
- With a fork, start to rake the spaghetti squash back and forth to create the noodles. It should glide like butter. If it’s too tough, you need to cook the squash longer. You might want to add more olive oil, too!
Garlic Sauce and Turkey Sausage
- In a large skillet, sauce the minced garlic on medium heat until fragrant, about 2-3 minutes. Add in the half & half and the chicken broth and stir until warm. You don’t want to add flour to a cold liquid when making a roux because the flour will curd and you’ll be left with a clumpy sauce. This roux is made without butter though, so we’re making it healthier than usual!
- Whisk in the flour one tablespoon at a time. Continue to whisk until all the clumps disappear. Add salt, pepper, and minced basil to season.
- Stir in the cheddar cheese until melted (feel free to add more cheese if you want!)
- In a separate sauce pan, cook the sausage until both sides are browned. Set aside.
- When the spaghetti squash is ready, add the noodles to the sauce and stir until combined.
- Toss in the turkey sausage.
- Garnish with basil and parmesan