Quick Meals: Roasted Sausage with Veggies Over Spaghetti Squash
Today I’m sharing a recipe for one of my quick meals: roasted sausage with veggies over spaghetti squash. I’ll also share my tips on how to avoid the stove top.
My favorite quick meals avoid the stove top. I pop everything onto a pan and put it into the oven so it can take care of itself in there.
By not having to stand at the stove stirring and adjusting, I end up with time to fold a load of laundry, check my email, play trains with my son, peek-a-boo with my daughter, flip through Fine Cooking Magazine or even ask my husband about his day.
This is one of my favorite quick meals. Most of the dinner goes on one big pan in the oven at a high temperature. It’s in there for 25-35 minutes, which is a lot of free time on a crazy evening. An added bonus is that the dish is flexible and is happy to stay in the oven for longer. If that game of peek-a-boo or that chat with the hubs wasn’t long enough, let it go on! Turn the oven down to 300ºF and leave everything alone for up to an extra 20 minutes. Just note that before serving you’ll have to re-warm the squash in the microwave for a moment or two.
Another quick and easy oven-baked dinner recipe you might want to check out are my oven-baked Swedish meatballs.
I’d love to hear about your favorite quick meals and your strategies for getting dinner on the table.
Scroll down to the comments and tell me how you do it!
Oven Roasted Sausage with Vegetables Over Spaghetti Squash
This quick and easy meal is perfect for those nights when standing at the stove top is the last place you want to be.
- 1-1lb bag of frozen pearl onions, defrosted
- 1 lb mild Italian chicken sausages
- 2-14.5 oz cans diced tomatoes, drained
- 8 oz crimini (baby bella) mushrooms, sliced (save time and buy the ones that come pre-sliced)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp coarse black pepper
- 3-4 sprigs of fresh thyme (or 1/2 tsp dried thyme leaves)
- 1-3lb spaghetti squash
- 1 loaf whole wheat bread, sliced
- Preheat the oven to 450ºF.
- Put the defrosted pearl onions on a microwave-safe plate. Cover with plastic wrap and microwave on high for 4 minutes. This is to get the cooking process started and to soften them a bit.
- Cut the sausages into 1/2" pieces.
- On a very large pan (mine is 18"x13", use the biggest one that will fit in your oven) use a spatula to combine the drained tomatoes, mushrooms, olive oil, salt, pepper, thyme sprigs and the warmed onions (but not any accumulated liquid). Spread everything out on the pan making sure that the sausage pieces are all separated and that they haven't clumped up in groups.
- Put the pan into the oven even if it hasn't finished pre-heating. Cook until the juices are bubbling, you can hear some sizzling and the sausage pieces are cooked through and no longer pink in the center, about 25 minutes (roasting for another 10 minutes deepens the flavor. If you want to leave it for longer, at that point reduce the temperature to 300ºF and let it be for another 20 minutes more).
- Cut the spaghetti squash in half lengthwise. Use a spoon to remove the seeds from the center. Put the squash halves flesh-side down in a single layer on a large microwave-safe plate or in a microwave-safe baking pan or casserole. Add 1/2 cup water to the plate and cover the squash loosely with plastic wrap. Microwave on high for 8-10 minutes, until it gives way a bit to the pressure from the tines of a fork against the peel.
- Leave the squash covered in the microwave until just before you're ready to eat. It will stay warm for about 20 minutes. When you're ready, hold the squash with a pair of tongs flesh-side up and use a fork to scrape out the noodle-like meat.
- Remove the sausage pan from the oven. Stir everything up once, remove the thyme sprigs and then transfer the roasted mixture to a serving bowl.
- To serve pile strands of spaghetti squash onto plates and top with the roasted tomatoes and sausages. Use slices of wholesome bread to soak up all the lovely juices.
This recipe calls for a defrosted bag of frozen pearl onions. These are a wonderful convenience item found in your grocery store with the frozen vegetables. Why do I love them? I don't have to do any peeling or chopping, the kids can easily pick them out of their meal if they don't like onions and they taste amazing. The only thing is that you have to defrost them before use. The night before, pop the bag of onions on a large plate and put it in the fridge overnight. If you forget, no worries! Empty the bag of onions into a microwave-safe dish, cover and microwave on high for 4 minutes, stir and then another 4 minutes. If all else fails, just use a regular large onion, chopped (but don't put it in the microwave as detailed in step #2).
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