Friday, January 28, 2011

Spaghetti Squash With Eggplant and Sausage

With the exception of cooking the squash in the microwave, this is one of those stovetop meals made all in one skillet. The flavors work well together and the eggplant softens to the point where it coats the spaghetti squash almost like a sauce. I kept it simple with garlic and parsley, but you can add additional seasonings if you desire.

Serves 3-4.

1 spaghetti squash
1 small eggplant, peeled and cubed
4 uncooked sausage links, cut into 1/2-inch pieces
1/2 yellow onion, chopped
3 cloves garlic, minced
2 Tbsp minced fresh parsley
1 Tbsp coconut or olive oil


  1. Pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.
  2. Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave.
  3. Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming. 
  4. Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin into a bowl and keep warm.
  5. While squash cooks, warm olive oil in a large skillet. Add sausage, eggplant, onion, and garlic. Saute until sausage is cooked through and eggplant is very soft, 10-15 minutes. Add 1/2 of spaghetti squash into the skillet, stir gently, and saute another 5 minutes or until ingredients are well combined.
  6. Transfer to a serving bowl. Sprinkle with parsley and toss gently to combine.

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