Smoked Sausage with Spaghetti Squash

Ingredients and Weight:

• 1 pound smoked sausage (polish or kielbasa)
• 1 medium spaghetti squash (about 3 pounds)
• 1 yellow onion (1/2 cup chopped)
• 2 cloves garlic (minced)
• 1 bell pepper (1/2 cup chopped)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley (chopped)
• Salt and pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the squash with olive oil and season with salt and pepper.
4. Roast the squash cut-side down on a baking sheet for 40 minutes, or until tender and the flesh has separated into spaghetti-like strands.
5. Meanwhile, in a large skillet, brown the smoked sausage over medium heat.
6. Add the onion, garlic, and bell pepper and cook until softened, about 5 minutes.
7. Stir in the chicken broth and bring to a boil.
8. Reduce heat and simmer for 15 minutes, or until the sausage is cooked through.
9. Stir in the heavy cream, Parmesan cheese, and parsley.
10. Season with salt and pepper to taste.
11. Remove the roasted squash from the oven and use a fork to separate the strands.
12. Transfer the sausage mixture to the squash shells and serve immediately.

Nutritional Information:

• Calories: 380 per serving
• Fat: 18g
• Protein: 25g
• Carbohydrates: 30g

Dish Characteristics:

• Savory and satisfying
• Comforting and homey
• Rich and flavorful
• Easy to prepare with readily available ingredients

User Comments:

• "This dish is absolutely delicious! The smoked sausage and spaghetti squash complement each other perfectly."
• "I'm not usually a fan of squash, but this recipe changed my mind. It's so flavorful and filling."
• "This is a great dish for a weeknight dinner or a special occasion."

Special Precautions and Tips:

• Be careful when slicing the spaghetti squash to avoid injury. Use a sharp knife and cut the squash in half lengthwise, from the top to the bottom.
• If you don't have chicken broth on hand, you can use vegetable broth or water.
• To save time, you can roast the squash the day before and reheat it in the microwave on low power before serving.