Garlic-Herb Spaghetti Squash with Andouille Sausage
1 lbs. Andouille Sausage (1/2″ slices)
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
2 shallots, sliced thin
3 clove garlic, minced
1 cup grape tomatoes, halved
3/4 cup grated Parmesan cheese
1/2 lbs. slices mushrooms
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Cilantro
Preheat oven to 350 degrees F. Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Turn the oven to High Broil.
Meanwhile, heat oil in a skillet over medium heat.
brown the slices Andouille sausage until cooked. set aside sausage and disregard the oil, but don’t clean the pan. add more olive oil to the skillet over medium heat
Cook and stir shallots and mushrooms in oil until tender. Add garlic cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium oven proof bowl or dish. Toss with the vegetables, basil & cilantro finally, top with parmesan cheese
Place under broiler for 5 minutes to toast the top and melt the cheese.
Tonight, I’m pairing with a side salad and freshly slices garlic bread.