David Theiss: Spaghetti squash and Cajun sausage (recipe)

David Theiss’ spaghetti squash and Cajun sausage.

David Theiss’ spaghetti squash and Cajun sausage.

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Native American farming techniques planted a crop called three sisters. Three sisters consisted of corn, beans, and squash. It was discovered that these three growing together complimented each other so well. Corn provided the stock for the beans to grow on. The beans absorbed nitrogen from the air and delivered it to the soil for itself and other plants around it. Squash has big leaves that cover the ground keeping the sun out preventing moisture loss and preventing weeds from forming.

An amazing trio making each other more efficient with increased crop yield. These three items are also used together in cooking to make vegetarian stew.

All delicious fall crop vegetables. But I’m going to single out one of my favorite fall vegetables, spaghetti squash. This squash is available throughout the year, but for some reason when I like to turn the oven on and warm the house on cool fall evenings, spaghetti squash always comes to mind. Spaghetti squash is a large yellow oval squash and very mildly flavored. Once cooked, it shreds and resembles pasta. Great way to add more vegetables to your meal.

In my recipe I like to add a Cajun sausage I make. With that and a few more ingredients it will surely please the pickiest of eaters. Enjoy.


2 large spaghetti squash

1 pound Cajun creole sausage

3/4 cup parmesan cheese

1 large egg yolk

Salt and pepper

1/2 teaspoon granulated garlic

1/4 teaspoon crushed red pepper flakes

1/3 cup heavy cream

Squash preparation

Like all winter squash, spaghetti squash requires some time in the oven before it becomes tender enough to eat.

• Cut the squash in half

• Place it cut side-down in a baking dish

• Add a little water to the pan or cover it with foil. Steam keeps the surface of the squash from drying out making the squash incredibly tender.

• Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl

Take one pound of Cajun creole sausage (four links) and cut them into 1/4-inch slices. In a fry pan brown sausage slices until brown and a bit crispy about eight minutes. Add in garlic and red peppers, stir in the heavy cream scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated. Mix together the parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Add the parmesan mixture and toss to gently cook the eggs and make a creamy sauce.

David Theiss is the owner of Butler Gourmet Meats serving Carson City for nearly 50 years.


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