February is a notoriously hated month. It’s cold, it’s grey, it’s short… let’s get on to March already.
But for me, February is usually a great month filled with Valentine’s Day, my birthday, and warm comfort food. Unfortunately, since I started eating better things for me, chocolates, cake, and many of my favorite comfort foods are off limits.
Needless to say, February has been a difficult month, paleolithically speaking. I ate like a caveman 100% of the time January, but February has looked more like 80/20.
That’s why this recipe I’m about to share is so great. Patrick and I have been craving the warm, comforting feeling you get by eating a big plate of spaghetti. All of the recipes I found weren’t really cutting it for me. So here’s my contribution, folks.
1 large spaghetti squash
12 oz. Italian Sausage
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 cans organic diced tomatoes
1- 6 oz. can organic tomato paste
2 tablespoons fresh basil, chopped
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried marjoram
1/4 c. red wine (optional, but delicious)
Preheat oven to 375.
For the Spaghetti: Cut the squash lengthwise. This can be difficult. Then, scrape out all the seeds and gunk from the insides of the squash. Brush with extra virgin olive oil, sprinkle with salt and pepper. Place cut-face down on an aluminum-covered baking sheet. Bake for 30 minutes, or until tender. Scrape out the insides with a fork to create “spaghetti” noodles.
For the Sauce: Brown sausage in a dutch oven, then add the onion, peppers, and garlic. When onions are soft, add the diced tomatoes and tomato paste. Let simmer for 3-4 minutes. Add herbs and wine if using. Let simmer for 25 minutes. Serve over top the spaghetti squash.