Hugging the Coast: A Celebration of Coastal Food and Travel

Choose a Topic:



Tue
11
Jan '11

Greek Style Spaghetti Squash With Sausage, Feta, and Raisins

Greek Style Spaghetti Squash With Sausage, Feta, and Raisins by Doug DuCap

Doug DuCap's Original Recipes

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.

(There’s a more detailed account of the method on my About.com page about cooking spaghetti squash here).

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:

Ingredients:

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
Minced parsley

PREPARATION:

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.

Serves 2.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: January 6th to January 12th.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

(Photo Credit: Greek Style Spaghetti Squash With Sausage, Feta, and Raisins Recipe Photo from Doug DuCap Food and Travel on Flickr.


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

WordPress database error: [Incorrect file format 'wp_comments']
SELECT * FROM wp_comments WHERE comment_post_ID = '1062' AND comment_approved = '1' ORDER BY comment_date

Leave a Reply

About UsAuthor of the
Knack Fish and Seafood CookbookOriginal RecipesFoodie Movies & VideosOur Favorite LinksContact Us
Related Posts Widget for Blogs by LinkWithin

BlogBurst.com Cooking Blog Directory My Zimbio http://www.wikio.com Subscribe with Bloglines