I love spaghetti squash. If you haven’t tried it, there’s no time like the present!
I’ve experimented with a few different ways to cook it, and so far the easiest is to wash it, place it into a roasting pan whole, and cook until softened. (350° oven)
Cut in half lengthwise and scoop out the seeds, and then scoop out the flesh using a fork to create the noodle strands.
Sausage, remove casings
Fenugreek seeds (optional)
Cajun seasoning (for extra zing)
Salt & pepper
Brown sausage. Add the onions, garlic, and peppers, and continue cooking until slightly softened. Add seasoning herbs and sauce.
Simmer for several hours over low heat for best flavour. It’s even better the next day!
Heat oven to 450°. Remove spaghetti squash from the outer shell (using forks to form stringy noodles), and place in baking dish; cover with sauce.
Bake until bubbling. Add parmesan flakes & heat until melted.