Spaghetti [Squash] Sauce

You've managed to cut open a spaghetti squash. Now what? Try this quick and easy recipe that gets two unusual veggies in a single recipe: the squash and fennel!


1. Cook 1.5 pounds of sausage. Sweet sausage will do nicely. Mild is probably the most you want to do otherwise it'll overpower everything. As its cooking make sure to break up the chunks to about 1" sausage bits.

2. While that's cooking, dice 6 cloves of garlic, 6 green onions, one fennel bulb, half a red bell pepper and half a green bell pepper.

3. Remove cooked sausage from pan and drain on paper towels. Leaving the oil in the pan, add the onion, garlic bell pepper and fennel and sauté. Once everything is nice and soft, add in the sausage and a TBL of cooking sherry and mix. Let simmer until everything is well mixed and heated throughout. Salt and pepper to taste.

4. Serve over hot spaghetti squash and enjoy!

This recipe only makes enough to cover what come out of about half of a squash. Double of you want enough for a whole squash.