CREAMY SAGE AND SAUSAGE SPAGHETTI SQUASH

If this recipe doesn’t scream autumn, I don’t know what will. This creamy sage and sausage spaghetti squash is heavenly, rich, decadent, and comforting, yet the spaghetti squash keeps it from feeling too heavy on your stomach. I opted for plant based cream to make it a little lighter, but feel free to use whatever you prefer. I also recommend Lincolnshire sausages, as they’re mixed with sage, though any sausage will work.

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CREAMY SAGE AND SAUSAGE SPAGHETTI SQUASH

SERVES 2// MADE IN 1 HR //EASY// MEATY

Ingredients

• 1 spaghetti squash

• 80g parmesan, grated

• 15g fresh sage, roughly chopped

• 3 garlic cloves, minced

• 6 Lincolnshire sausages

• 15g unsalted butter

• 200g double cream (or Elmlea plant cream)

• 30g mozzarella, grated

• Olive oil

• Salt and pepper

Method

1. Preheat the oven to 180°C fan.

2. Secure the squash on a chopping board and slice it horizontally. This will give you longer strands. Scoop out the seeds and rub the flesh with olive oil, salt, and pepper. Roast on a baking tray for 40 minutes, until tender.

3. While the squash roasts, heat a tablespoon of olive oil with the butter in a saucepan over medium heat until melted. Remove the sausage skins and break the meat into pieces, then use the back of a spoon to break it down further so it resembles coarse mince. Cook for about 10 minutes until golden and slightly crisp.

4. Add the garlic and sage, cooking for 1–2 minutes until fragrant. Push the mixture to one side of the pan, pour in the cream, sprinkle over 60g of parmesan, season, and whisk gently until smooth. Combine everything and keep warm.

5. Once the squash is roasted, carefully pull the flesh from the walls to create long and glorious strands. Remove half of the strands and set aside. Spoon some of the creamy sausage mixture into each squash half, then sprinkle with parmesan and mozzarella. Add the reserved squash strands, then repeat with more sausage mixture and parmesan and mozzarella.

6. If you’d like, you can brush a few sage leaves with melted butter and place on top. Bake for another 20 minutes until heated through and the cheese is golden and molten.