What I have been working on is creative and tasty dinners. We are always prepared for the turkey burger, no bun and sweet potato fries dinner plan but I still like to mix it up. It keeps my taste buds and my husby happy. Lynsey hit the nail on the head with her ‘packed full of healthy greens’ over hearty spaghetti squash. With the addition of sweet sausage, this was a perfect flavor combination, and when topped with a heavy sprinkling of cheese we definitely had a winner. I love spaghetti squash as seen here and here . As one of my girl friends says, this is one of those meals that makes you do a little happy dance at the table.
For those that know me, trust me when I say that this is a must try. For those of you who still read along, thank you for sticking this year out with me… I’m back, and I will have lots for you to look forward to.
Creamy Spinach, Sausage and Arugula Spaghetti Squash with Roasted Tomatoes
1 1/2 cups grape tomatoes, halved
1 baked spaghetti squash ( recipe here )
2 Tbsp unsalted butter
1 small white onion, diced
2 cloves minced garlic
6 oz baby spinach, washed
6 oz arugula, washed
1/4 cup greek yogurt
1/4 cup vegetable stock (or chicken stock)
1 lbs loose sweet Italian sausage
1/4 cup fresh basil, chopped
1/2 cup grated Pecorino Romano or Parmesan cheese, plus more for serving
Preheat oven to 375.
Line a rimmed baking sheet with aluminum foil. Place tomatoes on the prepared baking sheet and toss with olive oil and salt. Spread tomatoes evenly onto baking sheet and place in the preheated oven. Roast the tomatoes for 20-25 minutes, tossing once half way through.
While the tomatoes are roasting, place butter in a large sauté pan and allow to melt. Once the butter has melted place onions in the pan and sauté until softened and translucent, about 5-6 minutes. Add the garlic and cook until fragrant, another 30 seconds to 1 minute. Add the spinach and arugula, a handful at a time and cook until wilted, about 5 minutes.
Add the yogurt and stir to combine. Remove pan from heat and carefully transfer ingredients to a food processor (an immersion blender may be used instead), pulse the ingredients until smooth, adding stock 1 tablespoon at a time until desired consistency is achieved.
In the meantime, bring the pan back to the stove and cook your loose sweet sausage until browned and then simmer until done.
Transfer the puree back to the pan and add basil and cheese and stir to combine. Add the spaghetti squash and toss to coat.
Divide the "pasta" among plates, top with roasted tomatoes and additional cheese, if desired.
*The baked spaghetti squash can be made a day or two in advance and placed in the refrigerator until ready to use.
Recipe adopted by Lynsey Lou's
Photos by A Healthy Jalapeno