Spaghetti Squash

Spaghetti squash is in season…YAY! Spaghetti squash is great, I usually eat it with butter, salt, and pepper but there are a lot of other great things you can do with it. Its called spaghetti squash because it’s flesh (once cooked) is stringy and resembles…. wait for it… SPAGHETTI… kind of.

1 sm. to med. spaghetti squash
3 hot italian turkey sausage links
Pasta sauce to taste (check out Julie’s Pasta Sauce)
(serves 2-3)

Firstly, I prefer to crack open the squash (remove the seeds) and bake it face down with some olive oil in a 325 degree oven for about 20-30 min depending on its size. The squash can be difficult to cut in half… I insert a sharp knife perpendicular to my cutting surface and roll it downward. You can plastic wrap the the halves and microwave them or you can boil the squash but I really prefer the baking method. In the meantime, take your sausage links and remove the casings. Cook the sausage in a skillet on a medium/high heat and move it around so you get nice crumbles. Finally, add your cooked spaghetti squash and pasta sauce to taste. I topped the dish with some low fat feta cheese.

Close your eyes and eat this dish and you’ll swear you’re eating an amazing pasta dish. When Gar first tried this he looked at me and said, “This is now one of my favorite dinners.” It’s really, really good… and low calorie… YAY!


Grill Everything

Recently I’ve been obsessed with putting everything on the grill. I’m sure one of the reasons is that the weather has been amazing the past week or so, staying mostly sunny and in the low to mid seventies. I have a small charcoal grill and a small propane grill. Mostly, I use the propane grill since its cleaner and easier. However, I appreciate charcoal for cooking something like an inch and a half thick cut rib-eye (mmm) and I really like arranging charcoal like one side of a sloping hill so I can clearly gauge and effectively utilize the varying levels of heat on the grill surface. The way I arrange charcoal would depend upon the grill I suppose.