By Nancy Caivano
1 small spaghetti squash (up to 1 lb)
Salt and Pepper
1 lb pasta (I prefer fettucine with
this dish, but any pasta will work)
5 tbsp olive oil, divided
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
1 lb Italian sausage, casing removed
(hot or sweet, your preference)
1 onion, chopped
1 carrot, chopped
12 oz fresh, mixed mushrooms, sliced
(variety your preference)
1/2 cup dry white wine
3 tbsp butter
1/4 cup parsley, chopped
2 tbsp oregano, chopped
3/4 cup grated pecorino romano cheese (or parmesan)
Heat oven to 400 degrees F. Spray a baking pan with cooking spray. Cut spaghetti squash in half, and remove seeds. Place cut side down in pan. Add 1/2 cup water and roast in oven until tender and soft to touch, about 20—30 minutes. When cool enough to handle, using a fork, gently scrape down flesh of squash, trying to keep strands intact. Season with salt and pepper and set aside.
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add garlic and sauté 5 minutes, or until garlic begins to brown. Add sausage, breaking up large pieces. Cook until sausage is well browned. Remove from heat, and drain excess fat. Place in a bowl and set aside.
In same skillet heat remaining 3 tbsp olive oil. Add onion, carrot and mushrooms. Cook until mushrooms become golden brown, about 10 minutes. Add sausage to skillet, and sauté 5 minutes. Add wine to skillet and cook until evaporated by half. Add butter, parsley, oregano, and season with salt and pepper. Add spaghetti squash.
Return drained pasta to pot. Add contents of skillet and combine well. Add romano cheese, toss well and serve immediately.
Roasted spaghetti squash also makes a wonderful side dish. Just roast as above, and serve the strands tossed with a little butter or olive oil, romano and salt and pepper.
This page created October 1999
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