How to I satisfy the crave then? Sun-dried tomatoes. I swear, you can taste the sun in this chewy treat. And since the first time I cooked with sun-dried tomatoes was on a warm April day, the flavor is forever associated with good weather for me. So the sun-dried tomatoes stir up memories of spring and summer, all the while utilizing produce that's in season: winter squash.
It's the best of both worlds.
Spaghetti Squash with Chicken Sausage, Broccoli, and Sun-Dried Tomatoes
Original recipe from Health magazine
Modified by Country Cooking blog
Prep time: 15 minutes; Cook: 92 minutes
Makes 4 servings
- 1 spaghetti squash (about 3 1/4 pounds)
- 1/2 cup sun-dried tomatoes, packed without oil
- 1 cup hot water
- 1 lb. fresh chicken sausage, casings removed (I like to use Nature's Promise's sun-dried tomato chicken sausage)
- 1 16 oz. package steam fresh broccoli florets/cuts
- 3/4 cup marinara sauce
- 1 tablespoon extra-virgin olive oil
- 1 medium sweet onion, chopped
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- grated Parmesan cheese
- Preheat oven to 375 degrees.
- Pierce spaghetti squash 7 or 8 times with a fork. Place on a baking sheet; bake for 1 1/2 hours or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands. Keep warm.
- While squash bakes, combine sun-dried tomatoes and 1 cup hot water in a bowl. Let stand 30 minutes or until soft. Drain, reserving 1/2 cup liquid. Chop the tomatoes.
- Heat oil in a pan. Add sausage to pan, breaking up with a wooden spoon.
- Once sausage has browned, add onions, garlic, and sun-dried tomatoes. Sauté. Add marinara sauce and heat through.
- Cook broccoli according to package directions. Add to sausage mixture. Season with salt and pepper.
- Combine the squash with the sausage mixture and toss gently. Serve with Parmesan cheese.
Notes from the Chef:
- The recipe originally called for 2 cooked chicken breasts, cut into thin strips. I used the sun-dried tomato chicken sausage instead, to keep that tomato flavor.
- I always have oil-packed sun-dried tomatoes in the house. When I'm done with the tomatoes, I save the jar with oil, and use for sautéing sometimes, to mix it up from straight olive oil. When cooking the sausage, I used the oil from a jar of sun-dried tomatoes instead of straight olive oil.
- This recipe is pretty easy to veganize. Simply omit the sausage or substitute tofu.
- The original recipe called for steamed fresh broccoli. I used frozen broccoli in the steam fresh bag instead, just to make life a little bit easier.