Chicken sausage enchilada spaghetti squash

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I officially declare it savory week over here. There have been quite a few sweets recently and I think we all need a little reprieve, no?

Jessica posted an enchilada spaghetti recipe last week that got me thinking. I’d been staring at the spaghetti squash I bought for over a week already and was trying to come up with something that would make me actually enjoy eating the squash. See, every fall the grocery store squash inundation happens and I inevitably feel compelled to pick up a spaghetti squash along with it’s much more flavorful acorn, butternut and kabocha relatives, cook it and end up forcing the stringy stuff down without much enjoyment.

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I’m pretty sure where spaghetti squash goes wrong is with it’s stupid name. Yeah, it looks like spaghetti and I get the whole resemblance thing but, I think that makes people (myself included) think they should be preparing it like spaghetti and creating all sorts of “mock” dishes. Newsflash peeps: spaghetti squash does not and will not ever taste like the delicious carb filled pasta it gets it’s name from no matter how much olive oil and parmesan cheese you load on top.

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After seeing Jessica’s recipe I got the idea to go spicy and create something somewhere in between a pasta, chili and soup with the squash. I’m honestly not sure what the heck to call this concoction so I apologize for the lame name. If anything, it actually looks (and tastes) a bit like a jambalaya. The spiciness of the sausage + spice is offset by the freshness of the parsely and it’s an amazing combination that makes your mouth happy with each bite. It’s the first time I didn’t try to replicate another dish with spaghetti squash and it’s the first time I actually enjoyed eating it. Coincidence? I don’t think so.

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All the squash needed was an identity of it’s own.

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I feel like I owe it an apology for it’s poor name choice and trying to dress it up as something it’s not all these years.

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I promise I’ll make it up to you dear spaghetti squash. This is just the beginning.

 

Chicken Sausage

Enchilada Spaghetti

Squash

Inspired by How Sweet It Is Chicken Enchilada Spaghetti

Yield: Makes 2 dinner portions or 4 side dish portions

  • 1 medium spaghetti squash
  • 1 large zucchini, chopped
  • 1/2 large onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1lb. (4 links) chicken sausage, cut into rounds
  • 1 chipotle chili in adobo sauce, chopped
  • 1 cup enchilada sauce
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon chili powder + extra for seasoning the squash
  • 1/2 cup shredded sharp cheddar cheese
  • 1/3 cup chopped fresh parsley
  • salt & pepper

Directions:

Preheat oven to 400 degrees. Split squash in half removing seeds and place in a baking dish with 1/2 an inch of water. Season generously with salt, pepper and chili powder. Bake for 45 minutes. Remove from oven, let cool and then scrape the squash with a fork into a bowl and set aside. In a large pan with raised sides, heat olive oil over medium-high heat. Add onion, garlic & zucchini and sauté for about 5-7 minutes, until softened. Add chicken sausage and continue to sauté until browned on either side. Next, add chipotle chili, enchilada sauce and spices. Cook on medium-low heat for about 2-3 minutes to meld flavors. Add squash into pan with cheddar cheese at the end and toss to combine. Top with parsley.

 

What’s your favorite way to prepare spaghetti squash?

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Comments

  1. 1

    Creative! I love how low-cal spaghetti squash is compared to “real” spaghetti.

  2. 2

    I need to get on the spaghetti squash band wagon. It’s unacceptable that I haven’t had any yet!

  3. 3

    I avoid it entirely. Never eat it. acorn squash on the other hand…

  4. 4

    Ha, that recipe is a mouthful to say– but it looks worth it!!

  5. 5

    Once again, you blow me away with your creativity!! I have GOT to make this!! Funny enough – my favorite way to eat spaghetti squash is exactly the way you hate to eat it -with my father-in-law’s homemade sauce recipe (that I have perfected, go me!) on top with a chicken sausage on the side and parm cheese sprinkled on top. mmmm yummy!

  6. 6

    Thank you so much for sharing this. I actually LOVE spaghetti squash and this looks like a recipe that I will be trying very soon. It looks fantastic! I came across your site through another blog, and I love reading about your recipes and training! Thanks again for sharing! :)

  7. 7

    This is perfect! I just roasted a spaghetti squash last night and put it i the fridge because I had no idea what to do with it! This recipe sounds ridiculously delicious and I’m pretty sure my boyfriend might even eat it! ;) Thanks for sharing!

  8. 8

    I bought a spaghetti squash about a week ago and have been procrasting making anything because I had the same feelings about it. I can douse it with pasta sauce, but it’s not going to be pasta. This recipe looks so delicious that I may have to make a special trip to the store for enchilada sauce!

  9. 9

    you’re going to hate me…but I love spaghetti squash as….spaghetti…or tossed in some maple syrup, uhm, YUM! :D

  10. 10

    This looks DELICIOUS. I love creating recipes with spaghetti squash..but I agree with you, eating it plain with some marinara sauce on top doesn’t come anywhere close to eating real pasta!
    And I love the chipotle peppers in adobo sauce
    thanks for sharing the recipe:)!

  11. 11
    RunTheLine says:

    Looks like good post running nosh!

  12. 12

    I’ve never made spaghetti squash anything.

Trackbacks

  1. [...] saying chicken sausage enchilada spaghetti squash ten times fast. I can’t, but I sure want to try Running to the Kitchen’s recipe for it [...]

  2. [...] with milk)-plain butternut, slightly spiced with curry/cumin maybe?-spicy, using some of those chipotle chilis in adobo sauce I still have leftover!-a squash medley since there are 2 acorns & a kabocha on my countertopOh, [...]

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