Spaghetti Squash with Red Sauce

Sorry for being late tonight! The gym took it out of me tonight.

For the Squash:

1 spaghetti squash

Turn your oven on to 400 degrees. Cut your squash in half length wise. Use a spoon to scoop out the seeds and insides. Pour a splash of olive oil into each side of the squash, and rub it around so it coats the entire inside. I season mine with some freshly cracked pepper, you can add other seasonings if you want, and put it on a parchment paper lined cookie sheet cut side down. Put in the oven and let roast for about 35-40 minutes. Check it periodically and use your finger to push on the uncut side (be careful doing this, it'll be hot). When you can poke the squash and a dent is left in the outside, it's done. Flip it over and use a fork to run through the squash and create your 'spaghetti'. From here you can either fill with sauce, and use it as a boat, or take the squash out and put it in a bowl or on a plate, dealers choice.

For the Sauce:

About 12 ounces of whatever red spaghetti sauce you prefer, I used a homemade sauce I made over the weekend

about 1/4lb of mild Italian sausage (or sweet or hot, again, dealers choice)

Brown your sausage in a pan. No need to use any oil or anything, unless you want some spices. I recommend garlic powder, onion powder, Italian seasoning, basil, and oregano if you're going to use any. Once your sausage is browned, pour your sauce over it and let it heat up. I personally do not drain the grease from my sausage; I feel it gives the sauce a better depth of flavor if you let it sit in the sauce for a while. Spoon your sauce on top of your spaghetti squash and top with a sprinkle of cheese. Serve with some garlic bread if you want, or just eat it because it's yummy without garlic bread too.

Let me know if you'd be interested in the homemade sauce recipe. I've been playing with it for about a year now and I personally feel like it's been perfected. T enjoys it every time I make it and we're going to learn how to can over the summer so I can make it and can it to be shelf stable. I don't think I've ever been more excited to do something old fashioned in my whole life.

Also, is anyone else completely tired of the winter and snow? I know it's been a few years since we got any real amount of snow, but truly, I'm firmly over this and I cannot wait to see the sun past 6pm.

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