New recipe time Cricketeers(trying out a new name for my fans). This is one of my go-to recipes when I have a little extra time.
Here’s what you need:
1 4lb spaghetti squash
1/2 cup of creole seasoning veggies(for the ones not in Cajun country this is onion, bell pepper, garlic, green onion and celery)
1lb of country sausage
10 oz of cherry tomatoes
1/4 cup of chicken broth
1/4 cup of heavy cream
Dash of Tony Chachere’s
1lb sharp cheddar
Salt and pepper
Now to start the meal.
Preheat your oven to 375
Cut spaghetti squash in half(this is hard to do sometimes)
Scoop the seedy part out of the squash
Cover each half in olive out liberally then salt and pepper
Turn upside down on a foil lined baking sheet
Set a timer for 30 minutes
After timer goes off, leave spaghetti squash in, because it’s not done.
Start your stuffing concoction:
Brown your sausage with the creole seasoning in a stick of butter or 1/4 cup of olive oil.
Add cherry tomatoes and cream of chicken soup once the sausage is completely brown.
Now take out the spaghetti squash and with a fork empty its contents into the concoction on the stove.
Now stuff all of that back into the halves of the spaghetti squash.
Cover in cheese
Cook for another 15-25 minutes depending on if you want you cheese melty or crunchy
There you have it. Mmmmm