I am a pasta lover. No doubt about it. If I could eat it every day of my life I would. So when I went to Malibu Farm and the menu said SPAGHETTI SQUASH LASAGNA & THERE WAS ZERO PASTA IN THE DESCRIPTION…I had to see what they were thinking.
I was defeated. It was so good. I didn’t even miss the pasta (but don’t tell pasta that, I don’t want it to think we are through). It was so good that I was inspired to make my own for lunch with a side of Spicy Italian Chicken Sausage.
(Recipe Feeds 2)
Your Favorite Pasta Sauce
1/2 Sweet Onion
3/4 Cup Broccoli
Shredded Mozzarella Cheese
Salt & Pepper
2 Spicy Italian Chicken Sausages (I get my favorites from the butcher at Sprouts)
Preheat oven to 425 degrees.
Cut the stem end of your spaghetti squash and then cut your squash in two halves and scoop out and throw away the seeds.
Put the squash cut side up on a lightly oiled baking sheet/cast iron pan. Drizzle with Olive Oil and add Salt, Pepper, and Minced Garlic.
Bake in the oven at 425 for 45 minutes.
When your squash has about 25 minutes left. Cut your onions and broccoli and get your sausages ready.
Sauté your onions in a pan and start searing your sausages in a separate pan.
Once your squash is ready, take out of the oven and let cool for 5 minutes.
Scrape out the inside of your squash into a separate bowl. Add your sautéed onions, broccoli, and marinara sauce. Add as much as you like. It’s your “pasta”.
Mix together and then scoop back into the now empty squash.
Add mozzarella cheese and put back into the oven for 10 minutes.
Take out, serve it up, and add the Italian Sausage!
Lunch Win ✔️✔️
The LA Blonde