Odd Bunch recipe: stuffed spaghetti squash

Part of the reasoning behind getting a veg box—aside from the obvious being unable to carry stuff or go shopping easily—is to challenge myself to eat a more varied diet instead of falling back on old standbys.

Spaghetti squash is something I enjoy when I have it, but rarely think of buying for whatever reason. In the past I’ve mainly done basic things like the classic roast, scoop, toss with garlic butter and goat cheese. Not having any goat cheese, I thought I’d look at recipes. I found one that used a couple of things I had on hand—Italian sausage, cherry tomatoes—and a couple of things I didn’t, notably kale. But, I did have broccoli. Close enough, right? It also was for a much larger number of people than I or my ingredients were suited for. So, I borrowed the inspiration, and made up my own thing.

Stuffed spaghetti squash

Stuffed Spaghetti Squash

Ingredients:

1 spaghetti squash
1 tbs olive oil
1 Italian sausage
1 broccoli crown
10 cherry tomatoes
Parmesan cheese 

Instructions:

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and place cut side down on a baking sheet. Bake 35 minutes at 400°F.

Meanwhile, crumble the sausage and brown the meat in a pan. 

Cut the broccoli into florets and add to the pan. Add a bit of olive oil if it seems dry. Sauté a few minutes.

Slice the tomatoes in half and add to the pan. Pour ¼ cup of water in the pan and simmer until the water is mostly gone and the tomatoes have softened.

Flip over the roasted squash halves, fill the cavities with the sausage mixture, and sprinkle grated parmesan cheese over top. Return to the oven for 10 minutes to melt the cheese and make sure everything is hot through.