Spaghetti Squash with Sundried Tomato and Basil Sausages
I enjoy buying local from the farmer’s markets here in Edmonton and just discovered that Irving’s Farm makes some tasty sausages. They only do pork products and there all free range. My Spaghetti Squash with Sundried Tomato and Basil Sausages recipe is a simple but tasty meal that could be eaten for breakfast, lunch or dinner.
You do need to cook the squash, broccoli and sausages separately so it’s definitely not a one pot meal. I love the fresh flavour of basil mixed in throughout the spaghetti squash and it pairs perfectly with the sausages. You could use a different type of green veggie if you preferred. Try brussel sprouts, cabbage, swiss chard or asparagus.
I think Real Food looks so amazing and that’s probably why I love food blogs and cookbooks with beautiful pictures. It also tastes better too! When you start shifting away from processed and fast foods and start eating more whole foods, your whole taste palette changes. You will behind to notice the sweetness in vegetables like the spaghetti squash, onion and even the broccoli in this recipe. Using a good, quality high mineral sea salt helps bring out the sweetness of food as well.
It’s so much more satisfying when you can cook yourself something nourishing like this meal and enjoy it mindfully, rather then rushing through a drive-thru and inhaling your meal while distracted by the television, your phone or worse yet, while driving. Try slowing down and you’ll likely benefit from improved digestion, feeling satiated and maybe even some weight loss if needed.
- 1 package (6) Sundried Tomato and Fresh Basil Pork Sausages ([url href=”http://www.irvingsfarmfresh.com/products/sausages/sundried-tomato-basil-sausage/”]Irving’s Farm[/url])
- 1 onion, diced
- 3 cloves of garlic
- 28g/1 oz fresh basil, chopped
- 1 small spaghetti squash
- 4 c broccolette/broccoli
- [url href=”http://www.richelleludwig.com/condiments/ghee/”]Ghee[/url] or butter
- Himalayan rock salt and pepper
- Preheat oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half and scoop out the seeds. Put a scoop of ghee in each half and season with salt and pepper. Bake for about an hour until tender
- Sauté onion and garlic in ghee until onion is cooked through and translucent. Set aside.
- Cook the sausage in the same pan you used to cook the onions.
- Steam broccoli until tender but still a bit crisp.
- Use a fork to scrape the spaghetti squash out of the skin. Mix it with the onion, garlic and basil. Serve with the broccoli and sausage on the side.