Last night was WWE Battleground. Yes, Anthony and I watch WWE and no, he doesn’t force me. I really admire their athleticism and it’s basically a soap opera with everyone dressed in spandex.
Anyway, because it was a PPV night, I wanted to throw together an easy and delicious dinner that I could prepare in advance so that I didn’t miss a second. So a meal in the slow cooker was an obvious winner!
*Side note: to the writer’s of WWE, Battleground was pretty boring and predictable! If I see Kofi “almost get eliminated” in some dramatic fashion from a battle royal one more time, I might lose it. End rant*
I love spaghetti squash and I’ve been staring at this recipe on my Pinteret account yearning to make it! It turned out super yummy, and it has definitely been added to the “make this again” list of tried and true dinners. I did make a couple minor tweaks to the original recipe (I added mushrooms and onions and reduced the amount of animal protein used- must have more veggies!).
What you need:
- Medium spaghetti squash
- half a container of sliced mushrooms
- half an onion
- 1/2 pound of hot Italian sausage
- can of tomato sauce (I used a 15 ounce can)
- 4 garlic cloves (see my garlic cutting trick here)
- 2 TBSP olive oil
- 2 tsp Italian Seasoning
- a couple shakes of crushed red pepper flakes
What you do:
- Slice and dice the onion. Combine the onion, sliced mushrooms, tomato sauce, garlic, olive oil, Italian Seasoning, and crushed red pepper flakes in the slow cooker. Stir it real good now.
- Cut your spaghetti squash in half. BE VERY CAREFUL. This delicious vegetable (but really a fruit) is quite a pain in the butt to cut. Scrap out the seeds and place the halves cut side down into the slow cooker.
- Take small chunks of the sausage and roll them into balls. Place the meatballs around the spaghetti squash, wherever you can fit them.
- Cook on low for 5 hours.
- Pull out the spaghetti squash CAREFULLY (it’s super hot) and scrap out that “spaghetti”.
- I put the “spaghetti” and the sauce into different servings dishes to plate- mostly because it made A LOT of spaghetti squash, I’ll be able to use it for something else this week as well. The sauce didn’t produce quite the same volume of leftovers as the squash did.
Tell me what you think of pasta alternatives. Are you a huge spaghetti squash fan as well??