Roasted Sausage, Tomato and Peach with Parmesan Spaghetti Squash Mash

Roasted Sausage, Tomato and Peach with Parmesan Spaghetti Squash Mash
Roasted Sausage, Tomatoes and Peaches on top of Parmesan Spaghetti Squash Mash

 

Ingredients:

19 -ounce package sweet basil Italian sausage links (substitute any sausage links of your choice)

1 medium red onion, sliced into wedges

2 tablespoons olive oil, divided

4 cups cherry tomatoes

2 large firm peaches, sliced into wedges

salt and cracked black pepper to taste

1/4 cup fresh oregano leaves

1/4 cup fresh basil leaves

Parmesan spaghetti squash mash (recipe follows)

Instructions:

Preheat oven to 400°

Place sausage and onion on a sheet pan and toss with 1 tablespoon olive oil. Cook for 10 minutes then add cherry tomatoes and peaches, remaining olive oil and season to taste. Continue roasting for another 10-15 minutes until sausage is golden, tomatoes are bubbling and peaches soft. Remove from oven and sprinkle with herbs. Serve on top of Parmesan spaghetti squash mash or polenta.

Parmesan Spaghetti Squash Mash

 

1 large whole spaghetti squash

4 tablespoons butter

1.5 tsp. garlic powder

1 cup finely grated Parmesan cheese

salt and pepper to taste

Optional to serve: butter, fresh chives

Place whole squash in the microwave and cook on high for 5 minutes. This makes them super easy to cut through.

Prepare your Instant Pot by adding 2 cups of water to it, along with the steaming rack. Carefully remove from the microwave, use a long serrated knife to cut in half and place on steaming rack with the flesh side up. Remove seeds. We are steaming it so that we aren’t adding any more moisture to the squash, which will cause a watery mash.

Place the lid on and cook on high pressure for 15 minutes. Do a quick pressure release, remove lid and carefully remove seeds from squash using a spoon. OR Microwave for 5 minutes, cut in half and remove the seeds, and then place cut side up in a microwave safe dish with 1/2 inch of water in the bottom. Cover the dish and squash tightly in press and seal, and microwave for 7-10 minutes (per half) I don't have an Instant Pot, so that's how I do it! Scoop the flesh into the bowl of a food processor fitted with the blade attachment. Add remaining ingredients and pulse until it reaches your desired consistency. Serve with more butter on top (if desired) and freshly chopped chives.

 



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