A repeated week night dinner that takes minimal effort, while providing those slow cooked flavors! I love the way these flavors blend together and how customizable this dish is. But for now, here is my go to recipe.
Start by preheating oven to 425
-Slice squash down the center and scoop out the seeds.
-Add 1 TBL to each fleshy side and massage with salt.
-Turn fleshy side down on a greased pan and roast for 30-40 min. It's done when you can feel the squash has a softened top.
-Carefully flip squash and let cool while you prepare the rest!
-Cook peas to your liking (I just boil mine in water or broth)
-Slice sausage and cook accordingly.
*We like to support healthy farming by purchasing a brand called Bilinski it's an organic chicken sausage that has minimal ingredients. Plus the animals are humanly raised and have access to their natural habitat*
- Last sauté your greens with the already hot pan. Turn heat off and prepare squash.
-I use a fork and scrape the inside to pull apart "spaghetti like" strands. If you have never done this, check out youtube for help 😉
-Last add everything into your squash and top with "optional" fresh grated parmesan cheese! If you can... add some cheese, it takes this dish to the next level!
SO Yummy! If you have any recipe request, message me here!