1 cup spaghetti squash — cooked
2 ounces rotini (pasta twists) — three colors
1 ounce vermicelli — broken
1 whole Lean Italian sausage link — chopped
1 teaspoon extra virgin olive oil
1/4 cup chopped onions — or more, to taste
1 medium carrot — chopped
1 stalk fennel — fresh, chopped
chicken broth or vegetable bouillon 1 tablespoon garlic — crushed
4 ounces sliced mushrooms
1/4 cup fresh parsley — diced
1 tablespoon Italian seasoning blend — crushed
1 medium egg
1 tablespoon fresh basil — chopped
1 teaspoon dried oregano
freshly ground black pepper salt 2 tablespoons parmesan cheese — grated
cilantro leaves
[1] Micro-cook the spaghetti squash or use left-over. [2] Cook pastas together. [3] Saute: While the pasta is cooking, brown the sausage. Add olive oil and onions, carrots, and fennel stalk (or 1/4 cup chopped celery). Add chicken broth as needed to soften the vegetables. Add garlic, mushrooms, and Italian herbs. Continue cooking and stirring until mushrooms are warmed (not limp). Remove from heat but keep warm. [4] Assemble: Drain the pasta but do not rinse. Put pasta back in the pot. Add squash and stir to mix. Add the saute mixture to the pasta pot and stir. Beat one egg (or use 1/4 cup egg substitute). Turn on the heat. Make a well in the center and . . . [5] Working quickly, over moderately high heat, pour the egg into the well and stir, constantly, to coat, bind, and cook the egg. Season with basil, oregano, more pepper, salt to taste, cilantro and parsely. Serve with grated parmesan.
COOKsNOTE: Freeze the sausage, then chop it. Warm leftover squash when draining the pasta (do not put cooked squash in boiling water again). Keep this dish warm in 300 deg oven (not stove top). Last served 23 Ap 96 with sweet-bitter salad (Bob liked). Next time try … Broccoli Rabb; ground turkey with fennel seed.