Vegetarian Sausage over Spaghetti Squash

There's nothing like a hot sausage on a cold day. Even if you're vegetarian. As a meat eater, I find that the sausage form of "fake" meat does the best imitation of the real thing. The fennel and spices make it taste very similar, although I'm not sure the texture will ever be perfect. I eat it because I enjoy it, but I don't expect it to replace pork. On the other hand, I disagree with the notion that spaghetti squash tastes anything like spaghetti. It tastes like squash - not pasta. Let's not call oranges apples here. Why can't we just accept healthy food for what it is? Isn't it deliciousness that counts? If you want spaghetti, eat spaghetti. If you like squash, maybe you'll like spaghetti squash. Why must we play mind-tricks to get ourselves to eat healthy? Healthy food can be delicious and satisfying if we set aside our routines, and just enjoy trying something new.

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.