Rachael Ray’s tip: Toss extra basil into a food processor with olive oil, salt and nuts for an easy pesto sauce, and freeze for later.
1 large spaghetti squash (about 4 lbs), halved lengthwise & seeded
3 T unsalted butter, cut into pieces
2 T olive oil
s & p
1 lb uncooked chicken or turkey sausage, casings removed
3/4 cup plain bread crumbs
1/2 cup freshly grated Parmesan
8 basil leaves, torn
1. Place the squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrap the strands of squash into a microwavable bowl and toss with the butter and 1 T olive oil. Season to taste with s & p.
2. Meanwhile, combine the sausage with the bread crumbs and form into 1″ meatballs. In a large skillet, heat the remaining 1 T olive oil over med-high heat. Add the meatballs and cook, stirring until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
3. Reheat the shredded squash in the microwave and top with the meatballs, cheese and basil.