Creamy Sausage Pasta with Spinach and Spaghetti Squash

Name: Creamy Sausage Pasta with Spinach and Spaghetti Squash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1/2 spaghetti squash, seeds removed; Olive oil; 1 lb (454 g) casarecce pasta (or another short twisted pasta); 1/2 yellow onion, finely chopped; 3 garlic cloves, finely chopped; 1 1/2 lb (650 g) bacon and cheese sausage meat; 5 oz (142 g) baby spinach; 1 cup (237 ml) 15% cooking cream (crème champêtre); 1/4 cup (60 ml) milk; 2 cups (500 ml) grated pecorino romano cheese

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

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Ingredients

1/2 spaghetti squash, seeds removed
Olive oil
1 lb (454 g) casarecce pasta (or another short twisted pasta)
1/2 yellow onion, finely chopped
3 garlic cloves, finely chopped
1 1/2 lb (650 g) bacon and cheese sausage meat
5 oz (142 g) baby spinach
1 cup (237 ml) 15% cooking cream (crème champêtre)
1/4 cup (60 ml) milk
2 cups (500 ml) grated pecorino romano cheese

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Preparation

Preheat the oven to 425 °F (220 °C).
On a baking sheet, drizzle the spaghetti squash with olive oil, then season generously with salt and pepper. Place it cut side down: moisture escapes better this way, which is ideal when the squash is headed into a creamy sauce. Bake for 1 hour. Let cool 10 minutes, scrape out the flesh with a fork and set aside.
In a large pot of boiling salted water, cook the pasta al dente following the package instructions. Reserve 1/2 cup (125 ml) of cooking water, then drain the pasta and set aside.
In the same pot heated over medium, add the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring.
Add the 1 1/2 lb (650 g) of sausage meat and cook 7 to 8 minutes, stirring. Break it into small pieces. Drain the fat if there’s too much.
Add the spinach and the spaghetti squash strands and cook 2 minutes, stirring.
Add the cream, the milk and the pasta, then season with salt and pepper. Remove from the heat, add the pecorino and stir until fully melted. Add a bit of the reserved cooking water or milk to loosen the sauce as needed. Serve immediately!