Creamy pasta with sausage, spaghetti squash and spinach

Name: Creamy pasta with sausage, spaghetti squash and spinach
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1/2 spaghetti squash, seeds removed; Olive oil; 454 g casarecce pasta by Stefano Faita; 1/2 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 650 g bacon and cheese sausage meat; 142 g baby spinach; 237 ml of 15% country-style cream; 1/4 cup milk; 2 cups grated pecorino romano cheese; Salt and pepper from the mill

Preparation 20 min
Cooking 1 h 30 min
Servings 6
Freezing Absolument

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Ingredients

1/2 spaghetti squash, seeds removed
Olive oil
454 g casarecce pasta by Stefano Faita
1/2 yellow onion, finely chopped
3 garlic cloves, finely chopped
650 g bacon and cheese sausage meat
142 g baby spinach
237 ml of 15% country-style cream
1/4 cup milk
2 cups grated pecorino romano cheese
Salt and pepper from the mill

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Preparation

Preheat the oven to 425°F.
On a baking sheet, place the spaghetti squash flesh side up, drizzle with olive oil then season generously with salt and pepper. Put in the oven and cook for 1 hour. Leave to cool for 10 minutes, remove the flesh and set aside.
In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander, drain and set aside.
In the same saucepan over medium heat, add the onion and garlic then drizzle with olive oil. Cook 3 to 4 minutes, stirring.
Add sausage meat and cook 7 to 8 minutes, stirring. Break into small pieces. Drain the fat if there is too much.
Add spinach and spaghetti squash flesh and cook stirring for 2 minutes.
Add cream, milk, cheese and pasta then season with salt and pepper. Cook 3 to 4 minutes, stirring to melt the cheese! Add a little milk if the texture is too thick.