Italian sausage spaghetti squash

  I miss spaghetti sometimes. I love the simplicity of it. I also miss the noodly goodness of it. I love the slurping sounds around the dinner table. I will not claim that the spaghetti squash tastes the same as real pasta but it is easier to cook and tastes great in its own right. This serves 4 and is a pretty cheap way to stretch a dollar. I made this with a little brussel sprout side dish. They go surprisingly well with pasta sauce. 

Ingredients:

• 1 spaghetti squash
• 1 tbl Italian Sausage seasoning blend ( I like the Williams Sonoma)
• 1 cup of chopped frozen spinach
• 1/2 onion, chopped
• 1/2 bell pepper, chopped
• 1 tsp basil
• 1/2 tsp thyme
• 1 can of whole tomatoes, macerated

Cook: 

Poke holes in the spaghetti squash and place in a dish in the microwave. Nuke for 8 -10 minutes. (5 mins per pound). After done, leave in the microwave for another 5 minutes to let it keep steaming. After done, take out and cut in half length wise. Scoop out the seeds and use a fork to drag along the length making your noodles.

In a pan heat brown the meat and add the seasonings and veggies. Cook down for a few minutes while you use a immersion blender or traditional blender to mix the tomatoes to your preferred consistency  Add this to the sauce and turn to low. Cook for another 10 minutes so the flavors mix. 

Take the spaghetti squash and pour into a pasta colander  Squeeze out the extra water. If you don't it will be a bit soupy. If you don't mind that sort of thing, as my picture will attest that I don't, then move right along. Add the sauce to the squash and mangia!