Spaghetti Squash with Chicken Sausage in Light Tomato Cream Sauce

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It's been a while since we've had spaghetti squash.  Too long!  I need to integrate it more into our regular meal plan.

To all the spaghetti squash virgins out there - please don't be intimidated by it!  It's super easy to make.  Yes, it can be tough to cut, but you can either boil it for a bit, or stick it in the microwave, before doing so.  Cut it lengthwise...scoop out the seeds...done.  It's that simple.

Pardon the iPhone pic...


This dish also includes one of my favorite Trader Joe's products - their chicken sausage!  But any type of sausage or meat (or not!) would work just fine.


Spaghetti Squash with Chicken Sausage in Light Tomato Cream Sauce

1 spaghetti squash (bake 30-35 minutes at 350)
1 package chicken sausage, cut into chunks
1 onion, chopped
3 cloves garlic, chopped
extra virgin olive oil
salt and pepper
1/2 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon basil
1 cup crushed tomatoes
1/4 cup heavy cream
grated pecorino romano cheese

Preheat oven to 350 degrees.  Cut spaghetti squash in half and scoop out seeds.  Place inside up on a baking sheet and bake for 30-35 minutes.  Remove from oven and set aside to let cool completely.

Heat oil in a large saucepan over medium high heat.  Add onions and garlic and saute for a minute or two until semi-soft.  Add sausage, a bit of salt and pepper, and cook until browned.  Add tomatoes, cream and seasonings.  Reduce heat to low, cover and let cook for 15 minutes.

While sauce is simmering, pull spaghetti squash out of skin with a fork.  Place in a bowl and season with salt and pepper.  Place in individual serving bowls and top with sausage and sauce.  Top with pecorino romano cheese.