I cook the squash ahead of time as it’s easier to handle when not right out of the oven. It reheats quickly in a skillet. It can be cooked and refrigerated 2 or 3 days in advance. Cook time does NOT include baking spaghetti squash,
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:2 servings 1x
3 cups (15oz, 450gr) cooked spaghetti squash
10oz (300gr) sausages, cut into 1″ (2.5cm) pieces
4 – 6 shallots, chopped (about 2/3 cup)
3 cloves garlic, minced
4oz (120gr) pimiento or roasted red peppers, chopped
1/3 cup chopped Greek olives
3oz (90gr) feta, crumbled
1 cup (8oz, 240ml) tomato sauce
1 tsp chili powder
2 tsp marjoram
1 tbs olive oil
Heat oil in a large skillet.
Add shallots and sauté for 5 minutes.
Add sausages, garlic and sauté until sausage is cooked through.
Add tomato sauce, chili powder, marjoram and bring to a simmer.
Add pimiento, olives and feta, heat through.
Add spaghetti squash and heat through. Serve.
Cut the spaghetti squash into 3rds the short way. Scoop out the seeds.
Put into a baking dish with a bit of water, cover, and bake, 350F (190C) for about an hour, until the flesh is tender.
Remove and allow to rest, covered, until cool enough to handle.
Using a fork, scrape out the strands of squash and set aside until needed.