I’m baaaaaack! After a nice long holiday and trip to Peru I am back and so excited to film a bunch of amazing things for you guys. I actually filmed this spaghetti squash vid before I left, but I never got around to editing it while I was away… so, now, here it is! Cheesy spinach and artichoke twice baked spaghetti squash with Italian sausage and an amazing lemony sauce. I never thought I’d like spaghetti squash this much! I didn’t even miss the pasta. Who even am I?
I don’t really have a recipe for this yet, but here’s what I did this time:
Cut a spaghetti squash in half lengthwise, removed the seeds and such, then seasoned with kosher salt + pepper and drizzled with olive oil. Then baked at around 400-425 F until fork tender. I actually added a couple heads of garlic, tops chopped off, seasoned with salt, drizzled with olive oil, and wrapped with foil for some roasted garlic action. Make sure you roast the squash cut side *down*, which I adjusted halfway through the cooking process. Your squash will stay more moist and cook more evenly that way. When the squash is fork tender, remove. Garlic will take about 45 min.
While the squash was cooking, I made my sauce + filling. Sauce is just 2 parts olive oil to 1 part lemon juice, then I added my roasted garlic, a couple cloves of raw minced garlic, salt and pep, then blended.
For the filling, I just sautéed some Italian sausage until brown and caramelized, then added a few cans of tiny artichokes that I sliced in half and a couple big handfuls of spinach. Sauté that until the spinach is wilted down a fair amount. Then once your squash is done, fork all the spaghetti-ness off of it, add your filling (divided among both sides) and a nice pour of the lemon sauce, give it a stir to combine, and top with freshly grated fontina cheese. Then I baked at 350F for another 10-15 min (until the cheese was melty) and popped the broiler on at the end to get some nice brown spots on the cheese!
Honestly, this was so easy and so, so good, guys. The hardest part was cutting that damn squash! lol Which btw, I used a pairing knife for like I was carving a damn pumpkin. You do you tho…
Thanks so much for watching, guys!
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If you have any thoughts or feelings about this review/mukbang, tell me in the comments below! And if you have any suggestions on other foods you’d like me to eat/review for you, comment them below as well! Thanks a bunch and I hope you enjoy!