Due to Whole Foods being out of spaghetti squash ( I know, right?), I used a butternut squash and concocted a pretty yummy dish.
I love putting sweet with salty. It makes for an interesting flavor and allows me to feel better about eating the sweet part ;)
Butternut Squash, Sweet and Salty:
1 butternut squash
~2 tbl coconut oil
~1 tbl extra virgin olive oil
Dash of cinnamon
Tiny dash of nutmeg
~ 1 tsp Garlic sea salt
Dash of ground pepper
3 chicken apple sausage, sliced ( I used Aidells brand this time )
1 shallot (diced)
1/4 cup raisins
2 tbl chutney ( I used cranberry orange Colorado Cherry Company)
Cut the squash lengthwise and then cut those in half so that you have four pieces. Bake those flesh side up in a glass casserole dish at 400 degrees for 20 minutes. Take out of the oven at 20 minutes and dollop the coconut oil so that there is some on each piece. Bake another 10 minutes. Take out of the oven (and turn down to 350) and cut into cubes (or whatever shape you want :)), removing the hide and put the garlic sea salt, cinnamon, ground pepper and nutmeg in. Mix the seasoning in with the squash and bake at 350 degrees for 15 minutes.
Meanwhile, heat the olive oil in a medium pan and add in the sausage. Once the sausage begins to cook, add in the shallot, raisins and chutney. When the squash is done baking (should be tender), add in the sausage mixture. And, dinner is served :)