squash fazole with garlic infused olive oil & sausage

Italian Pot Luck Night Birthday Party 

1 spaghetti squash  - baked and removed from skin

2 links Italian Sausage - sliced into rounds

1-2 heads of garlic - sliced 
1/2 cup olive oil 

1 can of cannellini beans - rinsed and drained 
3 tomatoes - chopped 
1 red bell pepper - diced 
1 small bunch basil - chiffonade
1 handful spinach/ kale/ arugula (your choice) - chiffonade

1/2 cup pecorino  - grated


Bake the spaghetti squash on 350F for 1 hour.
To do this cut the squash in half and scoop out the seeds and place cut side down on a baking sheet lined with parchment.

In a pan (we use cast iron) place the garlic and olive oil on low for 20-60 minutes - low and slow to infuse the oil and caramelize the garlic.

In a separate large pan add the sliced sausage and brown on both sides.

Once the sausage is browned add the beans, tomatoes and red bell peppers and saute for 2-3 minutes.

Add the greens of choice and basil and toss in the garlic infusion and saute another minute or so.

At this point you can add the pecorino or if you have to travel with the dish place in a oven proof dish and top with cheese and place in the oven on warm....

super yum and can easily omit the sausage or cheese if you are looking for vegetarian or vegan....