A comforting dish featuring roasted spaghetti squash mixed with a creamy sauce, hot Italian sausage, onion, garlic, parmesan, and peas, finished with a squeeze of lemon juice. Vegan modification is also provided.
1. Cut the spaghetti squash in half longways (microwave for 1-2 mins if it's hard to cut), scrape out the seeds with a spoon, season with salt and pepper, and bake at 400°F for 45 minutes to one hour (depending on the size of the squash; you want the threads to be al dente when done and not mushy so don't overcook); let cool and then scrape out the threads with a fork.
2. In a pot over medium-high heat, sauté onion and garlic in olive oil for 3-4 mins until onions are starting to become translucent; add the sausage and sauté until cooked through, breaking it into small pieces with your spatula; remove everything from the pot and set aside (do not wash the pot).
3. Add the butter to the pot and once melted add the flour; whisk for 2-3 mins to cook the flour and then slowly stir in the milk, whisking constantly; once the mixture heats up it should thicken (3-4 min).
4. Add the parmesan and peas and cook for 2-3 more minutes then mix in the spaghetti squash and lemon.
5. Taste and add more salt and pepper if needed; enjoy!
