Tuesday, 28 June 2016

Spaghetti Squash!


I meant to post this last night, but then things got away on me, and well, here I am, doing it now.  It's probably a good thing too, because I have an announcement!
As you know, I wrote a Calamity Jayne cookbook a few years back and I am, as we speak, working on the reformat of that same book so I can get it on Amazon!  Fingers crossed it goes to plan, and then in the next few days, it should be available :)

Now, those of you who follow my FB page will have seen my post last night saying that I was experimenting with Spaghetti Squash.  I am delighted to say it was a huge success!  Hubby has requested it as a regular meal :)  Now I just kinda made it up as I went, so I'm calling it a Spaghetti Squash Lasagne.

Spaghetti Squash Lasagne

1 spaghetti squash, halved and seeds removed
Olive oil, salt and pepper

1 onion
1 large carrot
2 cloves garlic, crushed
1 pack good quality sausages
1 tin tomato puree

mozzarella cheese

First up, preheat your oven to 200C.  Oil both halves of your squash and season with salt and pepper. Place upside down on a baking dish and pop in the oven for approximately 45 minutes or until the flesh is soft.

Meanwhile, heat a pan with a splash of oil.  Peel the skin from the sausages and break into pieces, adding to the pan.  I tried to make it into a mince consistency.  Brown.
Add diced onions and garlic to the pan and continue to cook through.
Add diced carrots.
If you are using frozen spinach, give it a squeeze first to remove excess liquid, and then add to the pan.  Heat through.
Add tomato puree and then fill can to half way with water, swirl it and tip into the pan as well.
Let it come up to the boil, and then turn it off.

Once squash is cooked, remove from oven and flip back over so the flesh is facing you.  Using a fork, run it along the flesh to make "spaghetti"

In a large ovenproof dish, place a few spoonfuls of the sauce, followed by a sprinkle of mozzarella, and a few dollops of squash.  Repeat the layers until all is used.
Top with more mozzarella and pop in the oven to cook for 15-20 minutes.
Serve with some buttered bread.

So, there you have it!  A lovely winter warmer meal using spaghetti squash.  Remember to keep your eye on my FB page for more info about the cookbook!
Have a great week!