Yellow Squash with Italian Sausages
by Editorial Staff
Cooked with lightly fried bell peppers and onions, this simple pumpkin-spaghetti dish is considered a complete meal. Pumpkin pulp is served with vegetables and fried spicy Italian sausages.
Cook: 35 mins
Servings: 4
Ingredients
- 1 small spaghetti pumpkin (about 1 kg.)
- 3 tbsp olive oil
- Table salt and freshly ground pepper
- 8 bunches of spicy Italian sausages for frying (fresh pork, chicken, or turkey, about 1.5 kg)
- 1 red bell pepper, thinly sliced
- 1 medium onion, halved and minced
- 1 clove of garlic, minced
- 1/4 Art. chopped fresh parsley
- Freshly grated parmesan cheese, for topping
Directions
- Cut the pumpkin in half and remove the seeds. Cut side up, place the pumpkin in a microwave-safe bowl, then pour 1 tbsp olive oil and 1 tbsp water.
- Season the pumpkin with salt and pepper. Cover it with cling film and microwave until soft, about 20 minutes. Cut the pumpkin pulp into a colander (use a towel to hold the pumpkin) and use two forks to mash it into fibers.
- Preheat a grill pan over medium heat. Fry the sausages until cooked through, about 20 minutes.
- In a skillet over medium-high heat, heat the remaining 2 tbsp olive oil. Add bell pepper, onion, and 1 teaspoon. salt and cook until soft, about 5 minutes.
- Add the garlic and cook until the vegetables begin to brown, about 4 minutes. Add pumpkin pulp and parsley, salt, and pepper to the dish.
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