| 1 | [1] micro-cook the spaghetti squash or use left-over. |
| 2 | [2] cook pastas together. |
| 3 | [3] saute: while the pasta is cooking, brown the sausage. |
| 4 | Add olive oil and onions, carrots, and fennel stalk (or ?cup chopped celery). |
| 5 | Add chicken broth as needed to soften the vegetables. |
| 6 | Add garlic, mushrooms, and italian herbs. |
| 7 | Continue cooking and stirring until mushrooms are warmed (not limp). |
| 8 | Remove from heat but keep warm. |
| 9 | [4] assemble: drain the pasta but do not rinse. |
| 10 | Put pasta back in the pot. |
| 11 | Add squash and stir to mix. |
| 12 | Add the saute mixture to the pasta pot and stir. |
| 13 | Beat one egg (or use ?cup egg substitute). |
| 14 | Turn on the heat. |
| 15 | Make a well in the center and . |
| 16 | . |
| 17 | . |
| 18 | [5] working quickly, over moderately high heat, pour the egg into the well and stir, constantly, to coat, bind, and cook the egg. |
| 19 | Season with basil, oregano, more pepper, salt to taste, cilantro and parsely. |
| 20 | Serve with grated parmesan. |
| 21 | cooksnote: freeze the sausage, then chop it. |
| 22 | Warm leftover squash when draining the pasta (do not put cooked squash in boiling water again). |
| 23 | Keep this dish warm in 300 deg oven (not stove top). |
| 24 | Last served 23 ap 96 with sweet-bitter salad (bob liked). |
| 25 | Next time try ... |
| 26 | Broccoli rabb; ground turkey with fennel seed. |
| 27 | recipe by : pat h |
