Spaghetti squash stuffed with sausage and white beans
Votes: 2
Time: 1 hour 25 minutes
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Bright green spinach, red tomatoes, and white beans look beautiful in the orange halves of the baked pumpkin, their colors reminiscent of the Italian flag. The dish is also associated with this southern European country through salsiccia and spaghetti. And although the latter ingredient is pumpkin fiber, which, by true Italian standards, has nothing to do with real pasta, the flavor combination is superb.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large spaghetti squash (about 1.4 kg)
- 2 tbsp. l. olive oil
- 230g Italian sausage (salsiccia) with basil, remove casing and shred
- 470 ml cherry tomatoes, halved
- 2 tsp fresh thyme leaves, chopped
- 1/4 teaspoon crushed dried cayenne pepper, plus extra for serving (optional)
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 can (440g) white beans, drained and rinsed
- 140 g spinach
- 2 tbsp. l. grated parmesan
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Recipes with similar ingredients: spaghetti squash, sausage, cherry tomatoes, thyme, red pepper flakes, garlic, white wine, cream, white beans, spinach, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Cut the pumpkin in half lengthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon of olive oil, sprinkle with 1/2 teaspoon of salt, and grind the top with a pepper mill a few times. Place both halves, cut-side down, on a baking sheet and roast until tender and the flesh can be easily mashed with a fork. The edges should just begin to brown (about 45 minutes). Scrape the flesh with a fork to separate the strands. Leave the resulting "spaghetti" inside the pumpkin.
- Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the Italian sausage. Cook, breaking it up with a wooden spoon and leaving some large pieces, until it begins to brown and crisp, 5 to 6 minutes. Add the tomatoes, thyme, crushed dried cayenne pepper, and garlic. Cook, stirring, until fragrant, about 1 minute. Pour in the wine and reduce by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon of salt, and bring to a simmer. Reduce the heat to medium and cook until the sauce is reduced by half, 3 to 4 minutes. Add the white beans and spinach. Cook, stirring frequently, until the spinach is wilted but still bright green, 1 to 2 minutes.
- Divide the meat mixture between the two pumpkin halves and mix well with the pulp fibers. Sprinkle each half with 1 tablespoon of Parmesan cheese and serve, garnished with crushed dried cayenne pepper, if desired.
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