Sausage, Zucchini, & Bell Pepper “Soupaghetti”
In this recipe we cook the spaghetti squash in a similar fashion as in the pesto recipe we shared a few weeks back. We didn’t know what to call this at first, but it turned out to be just like spaghetti with a more “soupier” sauce than usual, so “soupaghetti” sounded perfect, but we’re open for suggestions : )
2 large Italian sausages, mild
2 c. tomato sauce
8 oz. veggie broth
3 cloves garlic
1 red bell pepper
1 heirloom tomato
1 large spaghetti squash
salt, pepper, dried parsley, garlic olive oil, parmesan
- Cook sausages in a saute pan. Set aside until cool and slice into rounds.
- In a 2 quart pan, add tomato sauce and broth. Bring to a boil and simmer.
- In a mini food processor or blender, add garlic, shallots, bell pepper (rough chopped) and heirloom tomato. Mix until all chunks are gone and then add to simmering sauce along with chopped zucchini, salt, pepper and dried parsley to taste. Simmer until the spaghetti squash is ready per instructions below.
- After cutting squash length-wise and cleaning out the seeds, brush the squash with olive oil (garlic oil from Pasture 42 is the best!). Sprinkle salt on the squash and then lay flat on a cooking sheet and bake at 450 degrees for 35 minutes.
- After the squash is done, scrape out the meat for your noodles and add your sauce for soupaghetti : )
We love to garnish this dish with grated parmesan cheese. Please let us know your squash recipes, and share your other ideas on our blog at www.rogueproduce.com, or on our facebook page.
And remember, you can sign-up anytime for our food-scrap pick up service, community compost, and get all the left over vegetable scraps in your household donated to local farms each week to use as compost (this service is available in Ashland/Talent/Phoenix)!
Here’s To Your Health & Happiness
Your Friends at Rogue Produce
See this recipe with more to come on our blog at rogueproduce.com