Pumpkin, Sausage and Goat Cheese Spaghetti Squash

Pumpkin, Sausage and Goat Cheese Spaghetti Squash

Serves 3-4

Ingredients

• 2 tsp olive oil
• 1 large spaghetti squash
• salt to taste
• 1 Vidalia onion, diced
• 3 cloves garlic, grated
• 4 cooked chicken sausages, sliced
• 1 15 oz can pure pumpkin
• 1 cup (maybe more) chicken stock
• 1/2 cup goat cheese crumbles
• 1 packed cup of baby spinach leaves
• 1 tsp chopped fresh rosemary

Directions

1. Preheat oven to 400 degrees. Drizzle a cookie sheet with 1 tsp olive oil. Cut spaghetti squash in half length-wise. Season fleshy side with salt. Place, flesh side down, on cookie sheet and bake for 30-40 minutes. Let cool. Scoop out seeds with a spoon and discard. Scrap out flesh with a fork and place aside in a bowl.
2. While spaghetti squash is baking, heat 1 tsp of olive oil over medium heat in a large skillet.  Saute onions and garlic for about 7-8 minutes or until onions are translucent.  Add chicken sausage to the skillet and stir to combine.  Cook for an addition 3-4 minutes to warm the sausage.  Add pumpkin and chicken stock to pan and stir to combine. Next add the spaghetti squash to the skillet and stir to combine.  Cook for 3-4 minutes to incorporate flavors. If necessary, add additional chicken stock to thin sauce to desired consistency.  
3. Remove from heat and stir in goat cheese, spinach leaves and rosemary. Serves warm with additional goat cheese crumbles if desired.

Note: I add the spinach after removing from heat because I like the leaves to be crisp. If you prefer the spinach to be wilted, add the spinach to the pan at the same time as adding the spaghetti squash.
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