Gouda Sausage and Spinach

Sharing is caring!

I am always deliberating what to write on my blog. I guess I could tell you about the things that interest me. I love reading and learning about history, countries, culture, traditions, customs, holidays, science, and technology. I took a class a couple of years ago to learn ASL (American Sign Language) I still remember some of it. I read several foreign newspapers almost every morning mostly in English. For example, did you know that Japan celebrates Keiro No Hi (respect for the aged day or seniors) on the third Monday in September? This year it is September 18th a day to recognize Japanese seniors and to appreciate their knowledge and wisdom.

I had a lot of leftover spaghetti squash. I had purchased no nitrate, no antibiotic, organic sausage at my local organic grocery store. Then I started to think about what I could add to the dish. I had spinach, fresh tomatoes, and Gouda. An idea just started circling my brain. I added a little of this and a little of that. Pretty soon I had a recipe. I have a notebook at home that I write recipes in. Some I write before cooking some take shape while I am in the middle of the dish. After each addition, I write it down in my notebook. I have also created my own shorthand (an abbreviated form of writing). Occasionally I can’t remember what the abbreviation is. Although on this recipe I remembered it all. It is only the recipes that I don’t take time to write down immediately. I guess I should learn my lesson.

Gouda Sausage and Spinach

Ingredients:

4 cups or more of cooked spaghetti squash

1 tablespoon avocado oil

1 1/2 cup chopped onions

1 minced clove of garlic

1 lb. sweet Italian sausage

4 cups of spinach

1 cup chopped tomatoes

1/2 teaspoon black pepper

1/4 cup white wine or water or apple juice

1 lb smoked chopped Gouda

1/2 cup heavy cream

1/2 cup milk

Directions:

Preheat oven to 400. Prick the skin of the spaghetti squash with a fork a couple of times. Place a small whole spaghetti squash in the oven. Cook 30 minutes. After 30 minutes turn squash over and cook another 30 minutes. Prick the skin of the squash if it is easy to prick squash is done. If not continue cooking for another 10 minutes at a time and keep checking if the squash is done. When done remove squash from the oven with oven mitts and allow to cool. Once cool cut the squash in half. Using a fork scrape the squash off the sides and in the middle measure out 4 cups of squash. Or cook squash a day or two ahead of time. Add avocado oil to a frying pan on medium heat. Add onions, garlic and Italian sausage removed from casings once oil is hot. Once sausage has cooked through. Add squash, spinach, tomatoes, salt, pepper, water, and smoked gouda. Once the cheese has begun melting add heavy cream and milk. Cook until sauce is combined. Scoop out portions and serve in a bowl.