Photography by James Tse
Recipe by Paula Bowman
Food Styling by Ian Muggridge
Prop Styling by Sabrina Linn
First published in Wish November 2007
* Spaghetti Squash: An oval, yellow-skinned winter squash with a mildly sweet taste. So named because, once cooked, the flesh separates into thin, spaghetti-like strands. Look for deep yellow skin to indicate ripeness. An ideal base for pasta sauces or salads, it can be baked whole, steamed or microwaved.
food
Mustard-Glazed Lamb Sausage with Spaghetti Squash
This delicious meal boasts low carbs and big flavour.
Ingredients (Serves 6)
| 1 | 3-lb spaghetti squash*, cut in half lengthwise and seeded |
| 4 cloves | garlic |
| 1 tbsp | unsalted butter, softened |
| 2 tsp | finely chopped fresh basil, chives or thyme |
| 1 tsp | fresh lemon juice |
| 2 tsp | olive oil |
| 6 | lamb sausages |
| 2 tsp | Dijon mustard |
| 2 tsp | honey |
| ¼ cup | toasted pine nuts (optional) |
Instructions
- Preheat oven to 400°F.
- Season squash with salt and pepper, and place 2 garlic cloves in each half. Place in a microwave-safe dish, cut-side up, and cover with plastic wrap. Cook on high for about 15 minutes or until squash feels soft when pressed. Let rest 5 minutes. Remove plastic wrap, discard garlic and, working over a bowl, scrape squash crosswise with a fork to remove flesh from shell. Stir in butter, herbs and lemon juice. Season with salt and pepper.
- Meanwhile, heat oil in an ovenproof skillet over high heat. Add sausages and cook until golden on one side. Turn over, place in oven and continue cooking, turning occasionally for 8 minutes.
- Combine mustard and honey and drizzle over sausages. Continue cooking until golden and cooked through. Remove sausages from pan and slice diagonally.
- Divide lamb and squash equally on plates. Sprinkle with toasted pine nuts before serving.
Nutritional information
Nutrients per serving: 350 calories, 25 g fat, 14 g protein, 21 g carbs, 3 g fibre.
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