Spaghetti Squash & Sausage

Ingredients

The ratios are extremely vibes-based, so YMMV.

Timings

Roasting squash: 45 min at 400*F

Recipe

1. Wash squash, cut it in half lengthwise. Poke holes on the underside, then very very lightly: oil and salt it.
2. Roast for 45 min at 400*F
3. While squash is roasting, prepare your other ingredients: cut up onion into wedges, mince garlic.
4. Once squash is finished roasting, take it out and let it cool.
5. Fry the italian sausage in a sauce-pan, setting liquid aside as it accumulates. You’ll use this later. Once the italian sausage is cooked, set it aside (separately from the liquid!).
6. Cook the onions: start at a higher heat to get a bit of maillard reaction, then turn down to soften. Add the sausage liquid to help soften, and cover. Don’t let it fully evaporate, because this will turn into the sauce.
7. While the onions are softening, break up the spaghetti squash with a fork. Take care to keep strands as long as possible.
8. Add garlic, and a splash of heavy cream.
9. Add back the cooked sausage and then the parmesan. Mix thoroughly.
10. Add the spaghetti squash, and mix very very gently to avoid it turning into mush.
11. Serve!