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Spaghetti squash with brocoli pesto and italian sausage
2019-11-11
https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-pesto-brocoli-saucisses-italiennes-11149.jpg
PT00M
PT45M
PT45M
Spaghetti squashPreheat the oven to 350°F and place the rack in the middle position. Line a baking sheet with parchment paper.Halve the squash lengthwise and remove the seeds. Rub the inside with garlic. Add a bit of oil and a generous amount of salt and pepper.Place the squash, peel side up, on the baking sheet and bake in the oven for about 45 minutes or until the squash is tender. Set aside.Broccoli basil pestoWhile the squash bakes, place all the ingredients for the pesto in a blender and pulse until you get a semi smooth texture with a few chunks. Taste and adjust the seasoning as needed.In a large non-stick pan, cook the sausage (casings removed) in the oil on high and break it up with a wooden spoon. Cook for 4 to 5 minutes and stir often.Use a fork to scrape the flesh of the squash into strands. Add the amount of pesto you want and gently toss. Serve in bowls with the Italian sausage and top with a few basil leaves.Source: K pour Katrine
4
4
3
5
3
spaghetti squash
2 small spahetti squash
2 tablespoon (30 ml) olive oil
1 garlic clove halved
1/2 teaspoon (2,5 ml) salt
To taste pepper
brocoli basil pesto
1 cup (250 ml) brocoli cut into small florets
2 cups (500 ml) fresh basil + a feuw leaves as garnish
1/2 cup (125 ml) toasted almonds chopped
1 garlic clove chopped
1/3 cup (80 ml) olive oil
1/2 teaspoon (2,5 ml) salt
1 zest of 1/2 lemon
1 tablespoon (15 ml) lemon juice
1/2 cup (125 ml) water
1.32 lb (600 g) gluten an dairy free italian sausage
Spaghetti squash with brocoli pesto and italian sausage
4
Main course
0:00
Preparation
0:45
COOKING
0:45
TOTAL TIME
Ingredients
-
spaghetti squash
-
2
small spahetti squash
-
2 tablespoon
(30 ml)olive oil
-
1
garlic clove halved
-
1/2 teaspoon
(2,5 ml)salt
-
To taste
pepper
-
brocoli basil pesto
-
1 cup
(250 ml)brocoli cut into small florets
-
2 cups
(500 ml)fresh basil + a feuw leaves as garnish
-
1/2 cup
(125 ml)toasted almonds chopped
-
1
garlic clove chopped
-
1/3 cup
(80 ml)olive oil
-
1/2 teaspoon
(2,5 ml)salt
-
1
zest of 1/2 lemon
-
1 tablespoon
(15 ml)lemon juice
-
1/2 cup
(125 ml)water
-
1.32 lb
(600 g)gluten an dairy free italian sausage
Preparation
Spaghetti squash
Preheat the oven to 350°F and place the rack in the middle position. Line a baking sheet with parchment paper.
Halve the squash lengthwise and remove the seeds. Rub the inside with garlic. Add a bit of oil and a generous amount of salt and pepper.
Place the squash, peel side up, on the baking sheet and bake in the oven for about 45 minutes or until the squash is tender. Set aside.
Broccoli basil pesto
While the squash bakes, place all the ingredients for the pesto in a blender and pulse until you get a semi smooth texture with a few chunks. Taste and adjust the seasoning as needed.
In a large non-stick pan, cook the sausage (casings removed) in the oil on high and break it up with a wooden spoon. Cook for 4 to 5 minutes and stir often.
Use a fork to scrape the flesh of the squash into strands. Add the amount of pesto you want and gently toss. Serve in bowls with the Italian sausage and top with a few basil leaves.
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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