I was never one to cook squash until recently. I think that I was intimidated by vegetable (in cooking they are considered a vegetable). However, I have found that my body responds well to eating in-season so consuming winter squash in the fall and winter months has helped keep my body feeling well.
Cooking for one, especially for dinner can be a challenge but the good news is that I like simple. In many cases, I prefer simple.
I find this dinner satisfying and extremely easy.
Spaghetti Squash & Sausage:
1 tbls olive oil
1 chicken sausage, sliced ( I used the Chicken Apple sausage, Applegate brand. Aidells brand is good too)
Spoonful of raisins
Sprinkle of ground pepper
For the Squash, cut several slits (about a centimeter each) all around the squash and bake in a casserole dish at 325 degrees for 30 minutes - turn over and bake for about another 30 minutes. Carefully cut in half (longways) the squash as it will be hot. Let cool while you heat the chicken sausage in olive oil using a small pan (if you use either of the brands above they are fully cooked so heating is all that is necessary). Add in the raisins and pepper. Remove the seeds from the squash and dish the desired amount - I use about a 1/4.
I love this meal, spaghetti squash is very low in calories and contains less carbohydrates then some other squashes so it's a nice option to have at the end of the day when your body doesn't need as much 'fuel.' I also like these sausages because they are nitrate, hormone and antibiotic free.