SPAGHETTI SQUASH WITH ITALIAN SAUSAGE

Squash is a versatile fruit (yes, a fruit) that you can use in a myriad of recipes.

You can easily prepare these succulent fall recipes using squash.

Small spaghetti squash-2

Vegetable oil-10 ml (2 tsp)

Pepper-To taste

Onion-1

White mushrooms - 1 punnet of 227 g

Italian sausages-350 g (¾ lb)

Grated mozzarella cheese-125 g (1 cup)

Tomato coulis-1 bottle of approximately 675 ml

Baby spinach - 1 punnet of 142 g

Preparation

Preheat the oven to 200°C (400°F). Place the rack in the center of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).

Cut the squash in half lengthwise. Using a spoon, remove the seeds and strings from inside the squash.

Using a kitchen brush, brush the inside of the squash with oil. Season generously with pepper and place the squash on the baking sheet, cut side down.

Bake them for 25 to 35 minutes or until the tip of a knife easily inserts into the flesh.

Meanwhile, chop the onion, slice the mushrooms and remove the sausage casings.

In a large, high-sided non-stick skillet preheated over medium-high heat, without adding any fat, crumble the sausage meat using a wooden spoon. Cook it for 2 or 3 minutes, until it starts to brown.

Add the onion and mushrooms to the pan. Continue cooking for 7 or 8 minutes, avoiding handling them too much to allow them to brown well.

Meanwhile, grate the cheese.

Reduce heat to medium-low. Add the tomato coulis and spinach, then mix. Continue cooking for 3 or 4 minutes, until the sauce is hot.

Divide the sauce among the cooked squash halves and top them with cheese. Brown them under the grill for 2 minutes or until the cheese is browned. Serve everything.