Microwaving the spaghetti squash ensures hands-off steaming while you cook the rest of tonight's dinner in a single skillet. If your microwave-safe dish can only hold one squash half at a time, steam it in two batches.
Ingredients
- medium spaghetti squash (about 2 1/2 lb.), halved and: 1 piece (seeded)
- water: 0.25 cup
- olive oil: 1 Tbsp
- smoked sausage, bias-sliced into 1-inch pieces: 1 pack (14 ounce pack)
- onion: 1 piece (chopped)
- orange bell pepper: 1 piece (chopped)
- vodka sauce or creamy rosa pasta sauce: 1 jar (24 ounce jar)
- ounces frozen broccoli florets (about 3 1/2 cups): 8 piece
- shaved Parmesan cheese: 1 Tbsp (to taste, optional)
- leaves fresh basil: 4 piece (for garnish, optional)
Metric Conversion
Stages of cooking
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Put squash halves, cut sides down, in a microwave-safe dish. Add water and cover. Microwave on High until tender, about 12 minutes.
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Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook until lightly browned, about 5 minutes. Transfer to a plate. Cook onion and bell pepper in the same skillet until just tender, 6 to 8 minutes.
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Stir vodka sauce and broccoli into skillet. Bring to a simmer and cook, covered, until broccoli is crisp-tender, 3 to 4 minutes. Return sausage to skillet; stir to combine.
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Carefully remove squash halves from dish. Using a fork, scrape squash strands into a serving dish. Top with sausage mixture. Garnish with Parmesan and basil.
