Sautéed Spaghetti Squash with Herbs
1 Small Spaghetti Squash, precooked and removed from skin
1/2 C red onion, sliced thin
1 large garlic clove, diced
1 tsp fresh Sage, chopped
1/2 tsp dried, or 1 Tbsp fresh chopped parsley
2 Tbsp grated Parmesan
1 Tbsp unsalted butter
1 Tbsp Olive oil, salt & pepper
To cook the squash, cut in half lengthwise and remove the seeds and pulp. Poke a few holes through the skin with a fork or skewer. Place in a shallow glass baking dish, cut side up, and add about 1/2 C water to the dish. Cover with plastic wrap and microwave on high for 10 minutes. Let rest 5 minutes before removing plastic wrap – the squash should be pliable and darker yellow. Remove flesh by scraping with the tines of a fork.
Sauté onions in olive oil and butter over medium heat for about 5 minutes, then add the garlic. Sauté for another 3 minutes and add the sage for another 2 minutes. Stir in the squash and season with salt, pepper, and parsley. Stir to coat, cooking about 5 minutes, and add the basil and Parmesan.
Serve under sausages, such as Trader Joe's Italian Sausage-less Sausages.