Had another great day. Busy morning but made the time to head out and do some biking (forgot my camera! 😦 ). Was a little cool but still the day was great. Earlier I had cooked up a batch of spaghetti sauce so I could enjoy a “Spaghetti Squash” dinner this evening. I will share the recipe. I had been given this by my sister a few years back, and when she told me it would be served with squash I was not sure what that would taste like. I am very happy to say that it is delicious, I think I even prefer this to the traditional pasta and sauce. This is a great healthy recipe and would be a recipe diabetics could use as it is low in sugar.
– 1 lb Ground Chicken
– 2 Italian Sausages
– 2 Cloves Garlic minced
– 2 medium Carrots Grated
– 2 Celery Stalks finely chopped
– 1 small Onion Grated or finely chopped
– 2 cans diced Tomato (28 oz each)
– 1 can Tomato Paste
– 1 Tblsp. Basil
– 1 Tblsp. Oregano
– 2 Tblsp. Parsley
– 1/3 Cup Unsweetened Applesauce (you can also use 1 Tblsp. sugar, I prefer the applesauce, has great flavor for the sausages).
– 1 Large “Spaghetti” Squash
Method: In a skillet cook the ground chicken and garlic. In a saucepan boil some water. Remove the casings from the sausages and tear them into tiny pieces and drop into the boiling water (this removes alot of grease from the sausages). When the sausages are no longer pink and most of the oil is in the cooking water, remove from heat and add to the chicken garlic mixture in skillet. Grate the carrot, finely chop the celery and onion and add to the skillet. Cook for about 4-5 minutes. In a Slow Cooker, add the chicken mixture and turn on to low. Add the 1 & 1/2 cans tomato (reserve the rest for another time and refrigerate), the tomato paste, and all the seasonings. (If you are using fresh herbs, use about 1 Tsp. of each rather than 1 Tblsp.) Add the Applesauce. Stir to mix all the ingredients and let slow cook for 4 hours or more. Stir every once in a while.
About an hour before serving dinner Prepare the squash. Pre-heat oven to 350. Slice the squash in half on the length. Putting them in the microwave for about 25 seconds on high makes it easier to cut it in half with a long serrated knife. Scoop out the seeds with a spoon. Line a baking sheet with foil. Put the squash halves on the baking sheet with shell facing up. Bake for approx. 1 hour. Check the squash, you do not want to overcook it, it should be slightly firm not too soft. use oven mitts to handle the hot squash and shard it with a fork onto a serving plate. Spoon on some hot sauce. I also served some baked garlic pita chips. A very simple and tasty meal. Enjoy!