Had a few minutes to spare so I thought I’d throw up this quick meal idea I made a few weeks ago. Jake and I are both big fans of spagetti squash so I’m always looking for new ideas on how to dress it up. Like I mentioned in an older post, our favorite way was with a creamy sauce made from lots of heavy cream and butter. Clearly not something we should eat a ton of. And store bought pasta dressing just didn’t taste right.

After my failed attempt at the coconut cream based sauce, I looked around the internet for more ideas. So when I came across Cookin’ Canuck, I ran to Jewel for supplies. Only once I got there, was surprised to see that Jewel-Osco didn’t have any swiss chard. After some last minute substitutions, I came up with this.

Spaghetti Squash with Chicken Sausage, Spinach and Dijon Vinaigrette Dressing
Inspired by Cookin’Canuck

1 spagetti squash
1/2 large onion, minced
1 package of chicken sausage, cut into bite sized pieces
About 2 cups of fresh spinach
1/4 cup olive oil
2 T dijon mustard
Olive oil or coconut oil for cooking

Cook your spagetti squash.  I cooked this one the same way I’ve blogged about before (30 minutes in a 350 degree (F) oven).
About 10 minutes before your squash is done, start sautéing your onions in either your olive oil or coconut oil. Cook for a few minute until soft.
In a separate pan, start cooking your chicken sausage. The brand I used is actually already cooked, so really this is just to brown them a bit. It only took a few minutes.
Once your onions are soft and you’re waiting for the sausage to brown, add your spinach to the pan with the onions. Really pile it in because once cooked it will wilt down considerably (notice the two pictures above). Make sure to keep moving the spinach around so it doesn’t burn. It should wilt down really quickly, so turn off the heat as soon as they’re done.
Once everything is cooked, I just piled it all together. Now for the dressing, I don’t have a detailed picture of it but it’s pretty easy. In a small bowl, I mixed together the dijon mustard and the 1/4 olive oil. Then poured it on top of the spagetti.
I actually really liked the tanginess of the dijon but Jake wasn’t as much of a fan. It’s definitely a strong flavor. But I thought it went really well with the chicken sausage. Next time, I might try less dijon and more oil for a more milder taste.

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