Everyone loves a big bowl of pasta smothered with their favorite sauce. It’s filling, comforting, not to mention tasty, but at times it can also be more than a little heavy. Spaghetti Squash is a nice alternative to pasta. This isn’t a replacement. It’s like comparing apples and oranges or vegetable and pasta to be more precise. They are different, but can both perform a similar function in a dish.
To me, the taste of spaghetti squash is somewhere between zucchini and acorn squash. It starts crisp and light like zucchini, but has a distinct winter squash flavor. The best of both worlds so to speak. It can be roasted in the oven or boiled on the stove. It can even be cooked in the microwave. The result is always threads of golden goodness that create a perfect canvas for almost anything.This go round I used it as a base for a simple sausage and lentil sauce that came together quickly with ingredients I had on hand. I had some lentils, but not enough to stand alone in a dish. I cooked them up with some vegetable stock and garlic until they were “al dente”.They were joined by chicken sausage. I have to say that I love this stuff. It’s available everywhere it’s precooked and comes in lots of different flavor combinations. For this dish I used Buffalo Chicken Sausage. It was flavored with hot sauce and pepper jack cheese. Any variety would work in this dish, so use what you have or love. Because it is pre-cooked, it heats quickly and has slightly less fat than a fresh variety (though the added cheese may negate some of that benefit). It’s a great ingredient to keep on hand and at less than $4.00 a (12 ounce) package it’s a cheap protein source.
Back to the sauce. Onions and garlic were present of course and canned fire roasted tomatoes brought the sauce together. I chose to let the lentils, sausage, and tomatoes speak for themselves, but fresh or dried herbs would make an excellent addition. A sprinkling of cheese wouldn’t hurt, either.