Dinner at our house is a “Family Affair” once a week…or so Andrew promised me. You may be wondering what this means? Well Andrew was living the bachelor life for a month this summer while I visited family overseas. He FREAKED OUT because he forgot how to fend for himself in the kitchen, he claims that I have ruined him because I cook all the time—not that he’s complaining about the benefits of that situation. He also felt bad that I do most (all) of the cooking, unless it’s guacamole and chocolate chip cookies…those are his specialty in our household—let’s be honest I am not complaining about a damn good chocolate chip cookie or guacamole. Any who we decided that he would be in charge of making dinner once a week—with one stipulation, I find/pick the recipe.
Good thing I live for recipe hunting. The key to recipes when Andy is cooking is KEEP IT SIMPLE. He always jokes around that both his mom and I always make meals and say to him, “it’s so easy, even you could make it” and then start listing the ingredients and steps…not that he ever attempts to make said dishes. Well I found a recipe that Andy not only made, but he ROCKED at! There may be hope for our once weekly dinners;) Here is how I came up with the meal:
Roasted spaghetti squash is one of my favorite bases for any dish. It is healthier than pasta and SUPER easy to make. And we just happen to have one in our house today.
Now for the topping. I love brussels sprouts and am always looking for ways to incorporate them into recipes. We had pork sausage and I figured I usually combine bacon with brussels sprouts so pork sausage should taste pretty good with them too. So how did I come up with a recipe…I did what any blogger would do. I used the power of Google to search for recipes with pork sausage and brussels sprouts. Google never fails, within 5 minutes I had the recipe I wanted to try! Thank you to Faithfulness Farm for this recipe – It’s the perfect low-carb compliment to the spaghetti squash.
For the squash
1 spaghetti squash
Extra virgin olive oil (EVOO)
Salt and pepper to taste
For the topping
1-2 packages of brussels sprouts (I used a 1 lb pre-washed bag from Trader Joes)
1 # pork sausage
1 t garlic powder
¼ t red pepper flakes
Fresh cracked black pepper
Cooking spray (I use Pam Coconut Oil)
4 cloves garlic minced
- Preheat the oven to 400F. Center the racks in your oven so that both roasting pans can fit. Place foil on the bottom of two roasting pans.
- Cut the spaghetti squash in half length-wise. Scrape out the guts and seeds.
- Rub the inside of each spaghetti squash half with EVOO and season with salt and pepper to taste.
- Place the spaghetti squash face down on one roasting pan.
- Spray the bottom of the second roasting pan with cooking spray. Then trim the ends off of the brussels sprouts and cute them in half length-wise. Spread them on the tray.
- Roll the pork sausage into 1-inch balls (think golf ball) and spread evenly on the roasting pan with the brussels sprouts. Season with garlic powder, red pepper flakes, and cracked pepper.
- Place both roasting pans in the oven and set the timer for 40 minutes.
- At 20 minutes remove the roasting pan with the brussels sprouts from the oven and flip the veggies and meat so the second side can brown. Sprinkle with fresh minced garlic. Return to oven and continue roasting for an additional 20 minutes.
- Remove the spaghetti squash from the oven and allow the squash to cool a bit before you handle it. Hint: you can wear an oven mit to help balance the squash if you are worried about burning yourself.
- Scrape the insides of the squash with a fork. Ta-da you have now created “spaghetti”. Transfer the scraped spaghetti squash into a serving bowl.
- Top the spaghetti squash with the brussels sprout and sausage mixture. Make sure you get the drippings from the pan –this will make a yummy light sauce.
- Serve hot with fresh grated Parmesan.