Orangetti Squash with Roasted Tomato Sauce
1 Orangetti or Spaghetti Squash
Package of yummy dinner sized sausages
2 cups Roasted Tomato Sauce or jarred sauce
A few red bell peppers
As many garlic cloves as you like
Preheat oven to 400°F.
Cut the squash in half and scoop out the seeds and goop. Spread the cut side with butter and place the squash cut side down on an oiled roasting pan. Seed and halve the red bell peppers and place cut side down in the same pan. Sprinkle the garlic cloves, still in their papery husks, over the vegetables. Place in the preheated oven.
After ten or fifteen minutes of cooking time, add the sausages to the pan (or another one if you're running out of room). Check the oven every ten minutes or so, turning the sausages and garlic and removing anything that
looks done. Place the red peppers in a paper bag and seal to steam for a few minutes. When cool enough to touch, peel off the skins. The squash will be done when the skin side gives when you press it, and the squash starts to collapse a bit. This should take about 40 minutes total.
Warm the tomato sauce in a saucepan. Grate some cheese.
Scrape the flesh out of the squash into a bowl, it should come out in strings like spaghetti. Season with salt, pepper, and butter if desired. Every person should get a scoop of squash topped with tomato sauce and cheese, a nicely roasted sausage, roasted red pepper slices, and roasted garlic cloves to squish with your fork and eat their yummy insides. Enjoy!