It may be 100 degrees outside, but summer brings amazing fresh tomatoes, basil, and a whole host of other garden to table ingredients. Spaghetti squash spaghetti seems to be one of those obligatory paleo blog posts, but I’d never made before, and I certainly haven’t seen anyone make it like this. This dish combines all the best seasonal ingredients of summer, and it’s spicy with a bit of creamy acidity from the goat cheese, so it will cool you down. I’m very happy with how this turned out, and I think using a small amount of goat cheese, which isn’t “by-the-rules” paleo is worth it because it really brings this together. I made the sauce in this recipe only for two people so I could play around with the rest of the spaghetti squash, so keep that in mind. In order to use the full spaghetti squash, you’d probably need to double or triple this recipe.
- 1 spaghetti squash cut lengthwise, roasted in oven at 400 degrees for an hour or until a knife inserted into it comes out easily. Take a spoon and scoop out the “noodles” horizontally across the squash to make spaghetti.
- 1/2 medium red onion, diced
- 2 tablespoons of olive oil
- 1 tablespoon Cento diced hot cherry peppers
- 1 cup red wine
- 2 links hot italian turkey sausage (or pork or chicken)
- a few bay leaves
- pinch of oregano
- 28 oz can of diced tomatoes
- a few pinches of Vermont Butter and Cheese Creamery Creamy Goat Cheese
- fresh cherry tomatoes, quartered; yellow obviously creates a nice contrast
- purple (thai) basil, finely chopped or torn
- Follow directions above to make your spaghetti squash
- In a medium saucepan over medium heat, add olive oil, onions, cherry peppers and sausage. Sautee until onions are translucent, 5-7 minutes
- Add red wine and bay leaves. Continue cooking until you no longer smell alcohol burning off. 5 minutes
- Add diced tomatoes, stir to combine, and reduce to a simmer. Simmer over low heat for 30 minutes
- Plate spaghetti squash, then sauce, pinch of goat cheese, fresh cherry tomatoes, and chopped basil.