Veggie and Chicken Sausage Sauce with Spaghetti Squash

Veggie and Chicken Sausage Sauce with Spaghetti Squash

• 1 spaghetti squash

• 1 tablespoon In Emily’s Kitchen Signature Spice

• 2 tablespoons olive oil

• 1/2 chopped onion

• 1 stalk of celery chopped

• 2 carrots chopped

• 1 zucchini chopped

• 3 cloves of garlic chopped

• 2 tablespoons olive oil

• 1 28 oz can San Marzano purred tomatoes

• 2 chicken sausages (chopped into medallions or smaller if you prefer)

• 1/4 cup dry red wine

• 2 teaspoons salt

• 1 teaspoon pepper

• 2 teaspoons In Emily’s Kitchen Signature Spice

Toppings:

• Fresh oregano

• Parmesan cheese

1. Cut the spaghetti squash in half and scoop out the seeds. Cover the inside with olive oil and In Emily’s Kitchen Signature Spice.

2. Turn the spaghetti squash over so the are roasting face down. Roast at 450º for 45 minutes.

Meanwhile work on your sauce!

1. In a large saucepan, heat 2 tablespoon of olive oil on medium heat. Add in the chopped onion, celery, carrot, zucchini and garlic. Add 1 teaspoon of salt.

2. Cook on medium heat for 7-8 minutes. Then add in the chicken sausage, and 2 teaspoons of In Emily’s Kitchen Signature Spice.

3. Cook on medium heat for 5 minutes.

4. Then add in the can of tomatoes, 1/2 cup of water and 1/4 cup of dry red wine.

5. Lower heat to a simmer, season with another teaspoon of salt and teaspoon of pepper.

6. Allow the sauce to simmer on low for at least 30 minutes. After 30 minutes, taste to see if you would like to add more salt or pepper.

7. Then serve over your spaghetti squash! Top with parmesan cheese and fresh oregano.

This sauce would also be great with pasta or over polenta. With love + salt