Roasted Spaghetti Squash

You know it's really autumn when you can find squash sitting on my counter.  Whether it's butternut, acorn, or spaghetti, I always like to pick up some when I'm at the market.  I love spaghetti squash.  People who tell you that their kids think they're eating spaghetti are lying or have truly oblivious kids, but just because it's not an identical twin doesn't mean that it isn't a fantastic substitution, tasty in it's own right.  This is how I like to serve Spaghetti Squash.

I start with a nice sized squash.

Using a sharp heavy chef's knife, I cut it in half lengthwise.

I like using an ice cream scoop to scoop out the seeds.

The cleaned out halves get a drizzle of olive oil and a sprinkle of salt & pepper before going into a 400 oven for 45 minutes to an hour depending on size.

Towards the end of the roasting time, I put together my sauce.  I saute one chopped medium onion for a couple of minutes with some olive oil, add 2 cloves minced garlic and whirl it around for a minute, and add 1 lb of turkey sausage, stirring until cooked through.

To that, I add 1 jar of marinated artichoke hearts and 2 roasted red peppers, sliced.  You can use jarred, but it's so easy to roast peppers over an open flame on your rangetop.  If you use jarred, go ahead and add a drizzle of the oil they're sitting in for additional flavor.  I like to add 1/4-1/2 cup of whatever wine I'm drinking.  Let the alcohol cook off, and your sauce is done.

Pull your squash out of the oven and pull a fork through the halves.  Love how it comes up in spaghetti ribbons.

Top with sauce and enjoy.

Thanks for popping in and cooking with me.