Necessity is so often the mother of invention in my kitchen. On days that the temperatures outside are above 85, I try hard not to use the oven. It’s counter-productive to pay to heat up the house so I can pay to cool it down. So, when I found a lovely spaghetti squash at a farm stand, I immediately wondered if I could grill it. Apparently you can, but it takes a while, which then uses the gas in the tank all up. I needed other options. So I went looking to see if I could microwave it. And the answer was a resounding yes!!
After stabbing the squash multiple times with a knife, you simply throw it into the microwave for 10-12 minutes. It’s stinkin’ hot when it’s done, so grab a towel or oven mitts to help you remove it to the counter. Then, let it sit and cool down. Cut it in half, scoop out and discard the seeds and then spoon the squash into a bowl. Voila! No heating up the house. I think this will most likely work on any winter squash, so I will be stabbing butternuts next.
Remember the sauce I used for the Eggplant Parmesan last week? Well, the secret to the amazing sauce is cooking meat in it while it simmers for a couple of hours. Knowing I wanted the sauce for the eggplant, I threw in some Italian sausage and let the flavors meld while it cooked. For this dish, I simply removed the meat along with whatever sauce clung to it. There really isn’t any set recipe, but I like my new Easy Recipe plugin.
- 1 spaghetti squash, stabbed
- 10 ounces Italian Sausage, cooked and crumbled
- 1 cup Spaghetti sauce
- 2 onions, chopped
- 1 green pepper, chopped
- 2 Tbsp olive oil
- feta cheese
- Parmesan cheese
- Cook spaghetti squash in microwave 10-12 minutes.
- Let cool, then cut open, remove and discard seeds, scoop out flesh.
- Saute onions and pepper in olive oil until done.
- Add sauce and cooked sausage, heating through.
- Place individual servings of squash on plates.
- Top with sausage mixture.
- Sprinkle with both cheeses.