Archive | July, 2014

This recipe, created by our good friend, Shebron Webley, combines all the elements of a hearty pasta dish in a healthier, better for you entree. Spaghetti squash is a great alternative to noodles and it’s packed full of important nutrients such as fiber, beta carotene, potassium and vitamin A. Ingredients: 1 Spaghetti Squash (3+ lb.) 3 Tablespoons of Butter 1 Can of Diced Tomatoes (14 0z) ½ lb. of Mushrooms, cut into quarters 1 Package of Basil, chopped 2-3 Large Shallots, choppd 1-2 Tablespoons Garlic, minced 1/3 Cup of White Wine 3/4 Cup of Shredded Parmesan Cheese 2 lb. Isernio’s Italian Sausages Let’s Cook! 1)    Cut spaghetti squash in half length wise and clean out the seeds.   Coat the flesh with olive oil, salt & pepper.  Place on baking sheet face down and roast in the oven for 35 minutes.  Once cooled, use a fork and scrape out the flesh of the squash from side to side. (Note: This will give it the noodle type texture and shape.  It will not work if you go top to bottom.) 2)    Choose a pot or pan that will contain the sausages and fill with enough water to cover the sausages, but don’t place sausages in yet. Bring the water to a boil, and then turn off heat completely. Immediately place the sausages in the hot water with tongs. Cover the pan, with the heat still off, and leave the sausages in the hot water for 7 minutes. Drain the water and wipe out the skillet. In the same skillet, pan brown the sausages over medium heat with a teaspoon of olive oil (if you prefer to use the grill, grill over medium heat). Once the chicken sausages are browned and have reached an internal temperature of 165°F, slice them at an angle. 3)    In a sauté pan melt your 3 tablespoons of butter.  Add your chopped shallots, minced garlic and mushrooms and sauté for a few minutes.  Add the can of diced tomatoes with the liquid, basil and white wine.  Let the ingredients simmer, reducing the liquid a bit. Add the spaghetti squash and mix all ingredients together well.  Final step is to add the sliced sausage and parmesan cheese mix it all together. From Shebron, “I like to use the Hot Italian Chicken sausages for an extra pop of flavor.   You can garnish your dish with a bit more fresh basil and shredded parmesan cheese.   I serve this with a large mixed green salad and it is a hit every time! My family could not get enough!!” Special thanks to Shebron and her family for their commitment and for sharing their recipe!