Margot's post last week about spaghetti squash inspired me to make my own. I switched it up a bit, seasoning it not only with salt and pepper but also dried thyme and fresh parmigiano cheese. Then, I topped it with fresh cherry tomatoes and spicy chicken sausage. I really wanted to elevate the spice in this dish, as the spaghetti squash is bland on its own--once I kicked it up a notch, the flavors just sang. While the squash takes a long time to cook, it's worth the wait. Overall, this recipe is really freakin easy and really healthy too - try it!
Spaghetti Squash with Chicken Sausage and Tomatoes
Ingredients (serves 2)
1 medium spaghetti squash
1 clove of garlic, minced
2 tbs of butter or olive oil
Pinch of dried thyme
2 tbs of fresh parmigiano cheese, grated (reserve some more for topping the dish if you want)
1/3 cup of cherry tomatoes, halved (and seeded if you prefer)
2 pieces of organic chicken sausage (I used jalapeno and cheddar)
Cook spaghetti squash according to Margot's recipe. Add dried thyme and parmigiano cheese at the end. Cook chicken sausage on a grill pan or grill until you get nice char marks. Cut sausage in half, then cut again into fourths and then chop into smallish pieces (about a half an inch wide).
Top spaghetti squash with cherry tomatoes (however many you like) and grilled chicken sausage (again, to your liking). Grate some fresh parmigiano on top if you love cheese.
Thanks for a great idea Margot!