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With squash of course.

My life is pretty chaotic through the week – CrossFit at 7, class at 9, clinic 10-5, work 6-9:30 or 6:30-10:30 most nights.  There isn’t a whole lot of room for meal preparation in there, so I try to prepare big batches of dinners to eat throughout the week.  Valerie’s pasta salad started a craving for spaghetti, so I snagged a GIANT 5-pound squash and got to it:

That’s what a 5-pound squash looks like in my microwave btw.  Hipster roommate posted about it here! (That’s her!)

It was pretty straightforward to make: microwave squash for about 3 minutes to soften.  Cut in half, scoop out the yuck in the middle, and brush with olive oil.  Roast at 400 degrees for about 45 minutes (I like to flip mine over halfway through) or until it’s fork-tender and easily makes “noodles.”

For the sauce, I browned about a pound of mild bulk italian sausage in a large skillet, then added two chopped green peppers (they were small ones) and a chopped onion to the pan.  Once the veggies had softened up and cooked in the grease for a little while, I added some sliced white mushrooms and poured in a jar of ready-made all-natural pasta sauce I had picked up at the store.  I let everything simmer while the squash was roasting and that was it!   This one was great because the sauce contained nothing I wouldn’t have added myself: “Vine-Ripened Plum Tomatoes, Tomato Puree, Lucini® Extra Virgin Olive Oil, Carrots, Onions, Basil, Sea Salt” (and citric acid, but whatev) and then I just added more veggies to it.  It’s a great way to up the veggie content of meals and sauces without making things too complicated.  Spinach would have been a great add-in here too, but I was saving mine for my morning scrambled eggs.

Here’s what it looked like when it was all done.  It tasted just as good as it looks, and yes, it is even better a few days later!


One response »

  1. Mmm, I have some pasta sauce in my freezer that I wasn’t sure what to do with, I think I will have to make this!


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