Spicy spaghetti squash casserole
Recipe by Jeniffer Brubaker
1 medium size spaghetti squash
4 garlic cloves (2 minced, 2 whole left in skins)
6 links Italian sausage, casings removed
1 tsp fennel seeds
2 TBSP butter, divided
3 cups assorted mushrooms roughly chopped
2 cup Padrón peppers, cut into rings (can substitute Poblano or Red/Yellow Bell peppers)
1 cup onion
1 cup diced fennel bulb
1 jalapeno or other spicy pepper, minced
3 TBSP sliced fresh basil
2 tsp chopped fresh oregano
1 cup crumbled goat cheese 1 tsp black pepper
1 cup shredded cheese such as Monterey jack, Manchego, or Pecorino
Prep. Time → 30 min
Cook Time → 110 min
1. Carefully cut spaghetti squash in half and remove seeds. Drizzle a large baking pan with olive oil and place the two whole garlic cloves in the oil. Place the spaghetti squash halves flat side down over the garlic cloves. Bake at 375°F for 45-60 minutes or until tender. Use a fork to scrape out the spaghetti strands of squash (can be done ahead).
2. Place sausage in a large fry pan and sprinkle in fennel seeds. Cook over medium heat until brown. Remove from pan and set aside.
3. Add 1 TBSP butter to pan and sauté mushrooms and Italian seasoning until soft, about 6 minutes. Remove mushrooms and place over the sausage and fennel seeds.
4. Add olive oil to pan and sauté minced garlic, peppers, onion and fennel until soft, about 6 minutes sprinkle the fresh herbs over top and stir for 30 seconds. Remove from pan and set aside.
5. Add remaining butter to pan and sauté spaghetti squash with roasted garlic for about 5 minutes
6. Add all reserved ingredients and accumulated juices back to fry pan. Dot with goat cheese and sprinkle pepper and shredded cheese over the top.
7. Bake in oven for 10-15 minutes at 350° until the cheese is melted and the dish is slightly bubbling.
main courses, casserole, low carb, fennel, pork, spaghetti squash, padron September 03, 2017 14:25
Author Jeniffer Brubaker
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