Since giving up gluten years ago, I’m always looking for creative ways to replace our old starchy side with something appealing that’s delicious and kid approved. One big winner in our house is spaghetti squash. It’s easy to cook, very adaptable and gives every meal a little crunch. This WTE Wednesday is a simple, one stop shop dish that is gluten free and full of flavor.
Start with cooking a standard spaghetti squash. I line a pan with foil and poke the squash all around with fork prongs and bake at 375 for about an hour.
In the mean time you can saute your broccolini on the stove with some olive oil, garlic salt and pepper. Set aside once slightly wilted, but still crispy.
Slice up chicken sausage into rounds and saute in pan until browned.
Once spaghetti squash is tender, remove from oven, slice open and scoop out seeds. You will definitely want to have a oven mitt on to hold squash while slicing and scooping.
Next, using a fork, scrape the squash out of the shell into long spaghetti like strands and add to the pan with the cooked sausage and broccolini. Save the hollowed out shells!
Mix ingredients together, add a little more garlic salt and pepper and sprinkle with cheeses.
Return the squash/sausage mixture to the shells, top with a little extra cheese and set under the broiler on high for 5-10 minutes, watching closely to avoid burning. Serve hot and enjoy!!
Have any other great ideas for spaghetti squash? Would love to hear them!