Spaghetti squash is one of my favorite winter vegetables not only because it’s tasty and versatile. It’s also just plain fun.
Spaghetti squash is also low carb and gluten free and high fiber and all that other good stuff, too.
So what’s not to love? Well, cooking it can be a bit of a bother using the traditional method. This easier method is so simple and effective, you’ll never go back to baking it or microwaving it with plastic wrap. It uses a little bit of water and the natural moisture of the squash to steam it in the shell.
This recipe has a wonderful interplay of sweet and savory Greek flavors. And since you’re cooking the sausage and veggies while the squash is in the microwave, this dinner comes together in no time at all.
Plus, there’s an additional layer of fun (and convenience) because it uses the squash shells as serving bowls (so there’s less cleanup, too!)
Here’s how to make the Greek Style Spaghetti Squash With Sausage, Feta, and Raisins:
1 medium spaghetti squash (about 1 3/4 lbs)
2 Tbsp butter
2 Tbsp Parmesan cheese
2 Tbsp olive oil
6 oz chicken sausage, cut into chunks
1/2 cup chopped onions
2 Tbsp white wine
2 Tbsp raisins
1/4 cup roasted red pepper strips
1/2 tsp oregano
1/4 cup feta cheese crumbles
Fresh lemon juice
Cut the spaghetti squash in half lengthwise. Scoop out the seeds and loose fibers. Place one half of the squash face up in a close-fitting bowl or small casserole.
Pour 1/2 cup of water into the hollow of the squash, then place the other half on top face down. Microwave on high for 10 -12 minutes.
While the squash is cooking, cook the sausage and onions over medium-high heat until sausage is cooked. Add the wine, raisins, red peppers, and oregano; saute another minute or two until the wine is absorbed. Remove pan from the heat.
Test the squash for doneness by squeezing the top half to see if it flexes. If not, cook for 3 more minutes.
Remove the top half carefully to see if all the flesh has turned a rich yellow (as opposed to yellow-white). Drain any water and pull the strands out with a fork into a bowl. Toss the squash with the butter and Parmesan. Add salt and pepper to taste. Divide the squash between the empty shells. Top with the sausage/vegetable mixture. Garnish with the feta cheese, a squeeze of fresh lemon juice, and a sprinkle of minced parsley.
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