Sriracha Spaghetti Squash With Sausage Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
• STEP 3.Drizzle the cut sides of the squash with olive oil and sprinkle with salt and pepper.
• STEP 4.Place the squash cut side down on the prepared baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 5.While the squash is roasting, heat a large skillet over medium heat and add the sausage. Cook until browned and cooked through, breaking it up into crumbles with a spoon.
• STEP 6.Once the squash is done, use a fork to scrape the flesh into strands. Add the spaghetti squash strands to the skillet with the sausage.
• STEP 7.In a small bowl, whisk together the sriracha sauce, soy sauce, garlic powder, and honey. Pour the sauce over the spaghetti squash and sausage mixture in the skillet.
• STEP 8.Cook for an additional 2-3 minutes, stirring to coat the squash and sausage with the sauce.
• STEP 9.Serve the Sriracha Spaghetti Squash with Sausage hot, garnished with chopped green onions and sesame seeds, if desired.

Cooking Tips

• Be careful when cutting the spaghetti squash, as it can be quite tough. Use a sharp knife and take your time.
• You can customize the level of spiciness by adjusting the amount of sriracha sauce to your taste.
• Feel free to add additional vegetables to the dish, such as bell peppers or mushrooms, for extra flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• Serve the Sriracha Spaghetti Squash with Sausage as a main course or as a side dish.
• Garnish with chopped green onions and sesame seeds for added flavor and presentation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.