Caveman Cuisine: Sausage and Spaghetti(squash)
Who needs spaghetti when you've got spaghetti squash? This recipe is so good, you just have to try it and you'll see what I mean.
2 Italian Sausages (preferably made with chicken)
1 medium spaghetti squash (sliced in half with seeds removed)
1/4 red onion (sliced)
3-4 medium white mushrooms (sliced)
4-5 small canned artichoke hearts (quartered)
2-3 cloves garlic (diced)
Fresh ground black pepper
Dried Italian seasonings
Extra virgin olive oil
Light olive oil
1-2 tbsp. canola oil
Wipe a small amount of light olive oil onto the cut side of the spaghetti squash. Place the squash cut side down onto a roasting pan or cookie sheet (covered in foil for easier clean-up) and put into an oven preheated to 350 degrees. The squash will need to roast for 30-45 minutes (or until soft).
While the squash cooks, heat a medium-sized skillet over medium heat and cook the sausages until lightly browned and firm. Remove the sausages from the skillet. Slice each sausage length-wise and then chop into bite-sized pieces.
Add canola oil to the skillet and sautee the mushrooms and onions until translucent. Add the garlic and stir into the mixture. Add the artichoke hearts and sausage pieces and combine the ingredients. Turn the heat down to low.
Remove the squash from the oven and carefully scrape out the strands with a fork onto the serving plate. Season the squash with Italian seasonings and black pepper.
Top the squash with the sausage mixture and drizzle with extra virgin olive oil.
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