I hit up CrossFit Epic
at noon today, so my night was free to play in the kitchen. I made use of a spaghetti squash I had picked up at the store about a week ago, as well as some left over sage just for the hell of it.
Spicy Pork Sausage
For those interested in the sauce click above. I used Muir Glen brand, all natural organic pasta sauce (Garden Vegetable). I have also used pure tomato sauce from pureed tomatos. Both are delicious, I just love trying new things! When choosing your sauce beware of ingredients (chemicals) that you have never heard of and SODIUM levels!
Handmade, natural, spicy pork sausage, about 3/4lb
Baked spaghetti squash
Literally as easy as buying the squash and then sticking it straight on the rack in the oven at 375-400F for about 45 minutes (until soft to the touch). For those of you with microwaves (NOT me) I believe you can stick it in there and have it ready in under 15 minutes.
Meanwhile in a large sautee pan, throw about 1-2Tbsp of coconut oil and melt over medium-high heat. Coconut oil is comprised of saturated fat and is therefore very heat stable and ideal for use with cooking. More on this in a later post.
Meatballs, fresh chopped garlic, fresh sage
Using my hands, I rolled portions of the pork sausage into meatballs and dropped them into the pan containing the coconut oil. After cooking a few minutes I added 2 cloves of chopped garlic and some sage I had leftover (it was going to go bad in the next couple days so I decided to throw it in and experiment)! Once the meatballs were mostly cooked on all sides, I rinsed and threw in some crimini mushrooms (about 1-2 cups whole).
After the mushrooms cooked a few minutes, I added a jar of all natural organic tomato sauce. On top of this I sprinkled the rest of the pine nuts I had hiding in my cabinet since Thanksgiving. I had never tasted pine nuts before then, and was pleasantly surprised by their buttery, nutty flavor. I have heard they are even tastier if baked at low heat for a few minutes prior to using, but have never done this myself. Personally, I don't want to risk the chance of burnt nuts, and it's just faster my way...BUT, if any of you try it please comment.
Sans seeds, spaghetti scooping
When the squash is soft to the touch, remove from the oven and cut in half lengthwise. I used to cut prior to cooking, but trust me when I say the cutting it SO much easier if baked first! Scoop out the seeds with a spoon, and then fork away at the flesh. The squash should easily detach from the skin and resemble spaghetti! Add this beautiful 'squashgetti' to your sauce mixture and simmer on medium-low heat for 5 minutes before serving to allow the flavors to distribute.
I grated a little fresh parmesan on mine only because I had some in the refrigerator, but the flavor is so fantastic it is definately not necessary. I will certainly be making this again, SOON.
I recommend accompanying with red wine, only because it is my favorite. Tonight I went with Malbec. YUM!