If the PSL galore hasn't done it's job in reminding you, fall is here, and it's time to embrace that recipe-style. Getting festive for fall doesn't have to mean carbo-loading with heavy sauces or sacrificing flavor when you use the substitute secret weapon: spaghetti squash.
A great substitute in almost any pasta dish, the spaghetti squash's mild flavor does exactly what you expect pasta to do and let's the sauce do the talking. This spaghetti squash recipe packs in savory sausage, brussels sprouts, and chives, bringing you all your favorite cozy fall flavors, without the food baby that normally comes with them.
Sausage and Brussels Sprouts Spaghetti Squash
- Prep Time:10 mins
- Cook Time:40 mins
- Total Time:50 mins
- 2 spaghetti squashes
- 1/4 cup extra-virgin olive oil
- 1/2 pound brussels sprouts
- 1/2 pound loose pork sausage
- 1 cup Panko
- 2 tablespoons snipped chives
Preheat your oven to 375F, halve the spaghetti squashes, drizzle them with oil, and lay them face down on a baking sheet. Bake for 30 to 40 minutes, and let them cool for 10 minutes.
Heat oil in a large pan over medium heat, thinly slice brussels sprouts, and separate sausage. Add sprouts and sausage to the pan, cooking until the sausage is brown and cooked through (about 5 minutes).
Add Panko and stir until brown and crispy (around 3 minutes).
Add chives and season with salt and pepper.
Pull spaghetti apart, using a fork, into spaghetti-like strands.
Combine spaghetti squash, sprouts, and sausage in a bowl and season with oil. Twirl yourself a bite, savor the fall flavors, and forget it's not real spaghetti.