Tuesday, May 10, 2011

Spaghetti with Sausage Pumpkin Cream Sauce

Spaghetti Squash with Ground Sausage and a Coconut Cream Pumpkin Sauce
Serves 2

OH MY GOD!! This was one of the best dishes I have made in a long time! Please try it and tell me what you think.
 Ingredients
1 large spaghetti squash
1/2 to 1 pound sausage (either buy ground sausage, or links and remove sausage from casing)
1 can coconut milk
1 can pumpkin puree
1/2 to 1 cup chicken stock
1 sweet onion or 4 shallots, finely chopped
2 TBSP of minced garlic or 4 cloves garlic, minced
1 TBSP olive oil
Optional - salt, pepper, cinnamon, five spice, nutmeg, etc.

Directions
1. Halve, seed, and cook one large spaghetti squash (can do this by piercing holes in it, putting in microwave for about 10-15 minutes depending on size, cut in half, remove seeds, scrape with fork to make spaghetti strands)
2. Once you have made the spaghetti squash, set aside (but make sure you keep the shells and put the spaghetti back into them
3. Heat 1 TBSP olive oil in pan over medium heat
4. Add onion or shallots to pan
5. Once onions are almost done, add garlic and mix for about 30 seconds
6. Add sausage to pan, crumble, cook, and brown
7. Once sausage is browned, turn heat down to medium low
8. Add can of coconut milk and can of pumpkin puree (the chicken stock is used to make the sauce the consistency you want. If you want a thinner sauce, add more stock, if you want a thicker sauce, don't add as much)
9. Add any seasonings you want and stir to combine
10. Lower heat to low and let simmer for about 5 minutes
11. Add half the sausage pumpkin cream sauce to one of the halves of spaghetti squash and add the rest to the other half, and mix with spaghetti
12. Place squash halves in oven on broil and let brown for about 10 minutes
13. ENJOY!!!!!

3 comments:

  1. I just made this with roasted butternut squash as they were out of pumpkin at the grocery store. It came out awesome!It was a big hit w/ all of my friends.

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