I’ve long since given up regular spaghetti. These days I use the spaghetti squash. I detailed my pasta journey in the post Spaghetti Evolution The Road to Paleolithic Pasta. This week I was inspired by a recipe online to swap out the ground beef for Italian Sausage. It turned out great, both as dinner and for leftovers the next day.
Spaghetti Squash and Italian Sausage
The only variation I did with the recipe is I now cut the spaghetti squash and scoop out the inner guts prior to baking. I found you can reduce the oven time down from an hour to 35-40 minutes. The downside to the fast method is I think it makes the result a little more watery. I’ll keep experimenting.