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Spaghetti Squash Italian Style Democrat & Chronicle Yield: 8 servings 1 large spaghetti squash 8 oz. sweet or hot bulk Italian sausage 6 eggs ¼ cup Parmesan cheese, grated Salt and pepper to taste ½ cup Italian-style bread crumbs (optional) 4 - 6 cups spaghetti sauce 8 oz. cubed mozzarella 8 oz. shredded mozzarella Pierce the squash and submerge in water in a large stockpot. Cook for about 45 minutes at a rolling boil, or until you can pierce the skin with a fork. Drain and set aside to cool. Meanwhile, brown and drain the sausage and set aside to cool. When squash is cool enough to handle, cut lengthwise and remove the seeds carefully, so that you don't remove too much squash. Rake the squash with a fork until it is all stringy and remove to a strainer. Strain in the sink so you get all the water out of it. If necessary, place a dish over the squash and place a pot full of water over the dish to press the water out. Whisk the eggs in a medium bowl and add the Parmesan cheese, salt, pepper and bread crumbs. Spray a deep casserold dish with nonsitck spray. Add about a cup of sauce and spread it out over the dish. In a large bowl, mix the squash with about 2 cups of sauce, or to taste. Add the sausage, egg mixture and cubed mozzarella and combine thoroughly. Pour into the casserole dish and pour about a cup of sauce over it. Sprinkle with shredded mozzarella and bake in a 350o oven for about 45 minutes or until the sauce is bubbling and the cheese is melted and flowing and getting golden brown. Remove from oven and let set for about 20 minutes. Use remaining sauce to garmish each piece when serving. Note: According to the author, her mother made this only at Christmas and used bucatini spaghetti in place of the squash and shredded veal in place of the sausage. (Which would seem to make it a different dish entirely...) |
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