Ah, summer. 
Once you've done that, the magic begins. Spaghetti squash is exactly what it says it is. A squash that, when cooked properly, turns into spaghetti-like strands of yummy, buttery-tasting squash that can fool you into believe it's spaghetti. Fool you! Add butter and Parmessan and you'll think you're eating spaghetti and it's really a vegetable. No starch! How wonderful is that? So...be careful, use a sharp knife, and go slowly to split this gourd lengthwise down the middle.
Ingredients:
(serves 2)
2 cups cooked spaghetti squash
½ cup shredded Parmessan plus 2 tablespoons
1 tablespoon butter
¼ cup zucchini, diced
¼ cup snow peas, diced
2 tablespoons shallots, diced
1 clove garlic, diced
2 tablespoons oil
1 roma tomato, diced
4 sausages – Italian
1 more tablespoon oil
1 teaspoon dried basil
Directions:
Slice open a spaghetti squash lengthwise, taking care because it’s a tough gourd and wiggles. Once open, place each half face down in a tupperware filled with one inch water. “Bake” in microwave 10 minutes. Remove from oven and scoop out the seeds. Then using a hard spoon, scoop out the meat of the squash, which will form strands like spaghetti. Set aside. * If using an oven, set both squash face down in an inch of water in a baking pan, and bake at 350 degrees for 45 minutes. [May be made a day ahead and reheated.
]
Next, in a saute pan, heat 1 tablespoon oil and add diced zucchini, snow peas, shallots, garlic, and roma tomato. Stir fry until browned on both sides.
In a second saute pan, add 1 tablespoon oil and 2 Italian sausages. Stir fry, until browned on both sides.
While they are cooking, toss warm spaghetti squash with 1 tablespoon butter and ½ cup shredded Parmessan cheese.
Set 1 cup of spaghetti squash on each plate, top with the stir-fried vegetables. Adorn with two of the sausages. Sprinkle each plate with another tablespoon of Parmessan and adorn with basil.
And now for the salad - the only difference is in presentation and the addition of ARUGULA.
SAUSAGE AND PARMESSAN SPAGHETTI SQUASH SALAD
Ingredients:
(serves 2)
2 cups cooke
d spaghetti squash
½ cup shredded Parmessan plus 2 tablespoons
1 tablespoon butter
¼ cup zucchini, diced
¼ cup snow peas, diced
2 tablespoons shallots, diced
1 clove garlic, diced
2 tablespoons oil
1 roma tomato, diced
2 sausages – Italian
1 more tablespoon oil
1 teaspoon dried basil
1 cup arugula
Directions:
Slice open a spaghetti squash lengthwise, taking care because it’s a tough gourd and wiggles.
Once open, place each half face down in a tupperware filled with one inch water. “Bake” in microwave 10 minutes. Remove from oven and scoop out the seeds. Then using a hard spoon, scoop out the meat of the squash, which will form strands like spaghetti. Set aside. * If using an oven, set both squash face down in an inch of water in a baking pan, and bake at 350 degrees for 45 minutes. [May be made a day ahead and reheated.]
Next, in a saute pan, heat 1 tablespoon oil and add diced zucchini, snow peas, shallots, garlic, and roma tomato. Stir fry until browned on both sides.
In a second saute pan, add 1 tablespoon oil and 2 Italian sausages. Stir fry, until browned on both sides.
While they are cooking, toss warm spaghetti squash with 1 tablespoon butter and ½ cup shredded Parmessan cheese.
Set ½ cup of argula on each plate. Top with 1 cup of spaghetti squash, then top with the stir-fried vegetables. Adorn with 1 of the sausages, diced into bites. Sprinkle each plate with another tablespoon of Parmessan and adorn with basil.
