Spaghetti Squash with Fresh Turkey Sausage & Oyster Mushrooms

All photographs by Len Boccassini

Ingredients:

• 1 medium spaghetti squash
• 3 links fresh turkey sausage (sweet)
• 3 links fresh turkey sausage (hot)
• 8 oz oyster mushrooms, chopped
  
• 1 small onion, chopped
• 2-3 tbsp olive oil
• 1/8 cup red wine
• 1/2 cup marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
  

Preparation:

1. Prepare the spaghetti squash as shown below.
2. Heat olive oil in heavy skillet over medium heat.
   
3. Cut sausage links into 1" slices and brown.
4. When browned, remove from skillet and drain on paper towels.
5. De-glaze pan with red wine and add chopped onion. Cook a couple of minutes until they begin to brown.
6. Add oyster mushrooms to skillet. Add salt and black pepper.
7. Cook until mushrooms soften and onions caramelize.
8. Add marinara sauce and mix well.
9. Drop prepared spaghetti squash into skillet and and mix thoroughly as it cooks another minute.
10. Serve topped with grated Romano cheese.
    

Breaking Down the Squash:

1. Pierce the squash several times with a sharp knife.
   
2. Cook in a covered pot of water at a rolling boil for 20 to 30 minutes or until the outside is tender to the touch.
   
3. Remove from water and let cool for several minutes (Be careful! It will be HOT!).
   
4. Cut squash in half length-wise and remove all seeds with fingers or a spoon. You will see strands below the seeds that look very similar to spaghetti.
   
5. Over a bowl, take a fork and carefully pull down length of the squash's interior and the flesh with fall away in spaghetti-like strands.
6. You can now mix these strands with olive oil, marinara or your favorite sauce to make a low carb alternative to regular pasta!