Guess what I do every fall. Yep. I buy squash and put it on the counter. And it just sits there looking pretty. I like squash, but I don’t love it. Still, I should use it if I buy it, right?
I bought some Spaghetti Squash. It was pretty– yellow and oval shaped. Very Fall-ish on the kitchen counter. But the falling temps are telling me Fall is almost gone and you-know-what is around the corner. EEK! The squash was also kind of intimidating. I’ve never cooked Spaghetti Squash before. After trying this recipe, I think I’d like to try it more often.
This is an adaptation of a recipe that was available on the Weight Watchers website (or just click here).
I doubled the spices and the sausage, so my version isn’t quite as healthy. For those of us on Weight Watchers, the extra points are worth it. 😉
Spaghetti Squash and Kielbasa
1 (2 or 3 lb) spaghetti squash, halved and seeded
1 tsp oil
8 oz. smoked Kielbasa sausage, cubed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 Tbsp water
1. Preheat oven to 375°F. Place spaghetti squash on a foil lined baking sheet, cut side down. Bake for 45 minutes or until tender. Let cool slightly.
2. Heat oil in a medium sauce pan. Add kielbasa and cook until fat is rendered and the sausage is slightly crispy, about 10 minutes over medium heat. Add the garlic and cook another 30 seconds or so, stirring constantly.
3. Stir in the spices and mix well. The mixture will look a little dry. Add the water and continue stirring to dissolve the spices.
4. Scoop out the spaghetti squash with a fork and put it in the pot. Mix well.
5. Serve and enjoy!