1tablespoonfinely chopped fresh oreganoor other herb complementary to the sausage
Kosher or sea salt
Freshly cracked black pepper
Instructions
Preheat the oven to 375°F (190°C). Oil a sheet pan with 1 tablespoon of the oil.
Slice the squash in half lengthwise (see note). Scoop out the seeds and stringy bits then place the squash, cut sides down, on the prepared pan.
Bake for 35 to 45 minutes or until a fork easily separates the squash flesh into strands. Loosen and remove the “spaghetti” from the shells and set aside.
Pinch and pull small balls of the sausage out of its casing, arranging them so they stay slightly separate.
In a large sauté pan, heat the remaining tablespoon of oil over medium heat.
Add the shallots and garlic.
Cook until soft, stirring, and then add the sausage.
Cook, untouched, until the sausage starts to brown, then stir.
Continue cooking, stirring occasionally, until the sausage is cooked through, 2 to 3 minutes.
Add the squash strands to the sausage and continue cooking until heated through, about 1 minute.
Remove the pan from the heat. Toss in the Parmigiano Reggiano and oregano. Season with salt and pepper to taste. Serve immediately.
Notes
Note: Use the tip of the knife to first pierce the squash and get the cut started. Then the rest of the squash should slice easily.