I’ve been eating paleo for six weeks now and love it. My body feels better than ever; between eating more protein and cutting out nearly all processed foods, I’m recovering from climbing days multitudes faster.
The only problem I’ve had with paleo thus far is figuring out how to get enough carbs in my diet without eating a bunch of sugary fruit. (Paleo=grain free, BTW.) Throughout August I reached for yams. Mid-September, squash began popping up at the market.
Squash! I nearly forgot about this carb-rich, versatile vegetable during the green-leaf days of summer. I bought an armload of spaghetti, butternut, and delicata and have been gobbling up the clean energy these late-season gourds offer.
Squash creates a platform for either sweet or savory palettes. For breakfast, I’ll eat half a delicata squash with chevre and maple syrup. For dinner, I’ll prepare savory casseroles like this recipe.
With only six ingredients, this dish is easy to make. All taste-triers have agreed: it’s really freaking good. Sausage, nuts, and cheese cover your protein base. I recommend pairing it with a green salad.
A couple scoops of this casserole will leave you feeling full and warm. Winter’s breathing down our necks, after all. Time to turn on the oven and enjoy some hot food after freezing our butts off while climbing with numb fingers.
What You’ll Need
1 Spaghetti squash
4 Sausage links (I used four pork italian; chicken or vegan sausages would taste great too)
1/4 C Chevre
1/4 Chopped pecans
2 T + 1/2 t Sesame seed oil
1/2 t Salt
What You’ll Do
1. Preheat oven to 375 degrees. Cut squash in half and remove seeds.
2. Place squash on a cookie sheet, cut side down, and poke holes into the skin with a fork. Add about a 1/8 inch of water to the cookie sheet and place in oven.
3. While squash is cooking, add about a 1/2 t sesame seed oil to a pan with a lid. (You can use another high-heat oil if you don’t have sesame seed oil.) Heat the pan on medium heat for about five minutes. Add the sausages. Once they are brown on both sides, add about a 1/4 C of water and put the lid on. Reduce the heat and let cook for about 8 minutes, or until the middle of the sausage is brown.
4. Cut the sausage up. The squash will be down cooking after about 45 minutes. Once a fork can easily go into the squash, take it out of the oven. Scoop the squash out of its skin and into a casserole dish.
5. Add the sausage, salt, and 2 T oil. (I like how sesame seed oil tastes; olive oil would work too.) Mix together and crumble chevre on top with pecans.
6. Place back into the oven for about five minutes. Take out and serve warm.
Boom! Delicious, easy, and full of clean energy.