Squashed Washington

This recipe has all the warmth and heartiness of comfort food while providing a nutritious, well-rounded meal all in one dish. It takes a bit more prep work and kitchen time than some, so it's a good candidate for caretakers or for friends who want to bring over a dish that will last a few days. Thanks to travXrose for sharing the recipe through allrecipes.com.

Squashed Washington

Ingredients:

• 1 spaghetti squash, halved and seeded

• salt and pepper to taste

• 1 c water

• 1 lb Italian sausage links

• 2 tsp olive oil

• 2 onions, diced

• 1 clove garlic, minced

• 2 tsp oregano

• 3 apples, peeled, cored, and sliced into rings

• 1 tsp olive oil

• 4 oz sliced almonds (optional)

• 6 oz shredded Monterrey Jack cheese

1. Preheat oven to 400F.

2. Season squash with salt and pepper. Place cut-side down in a glass baking dish. Pour water into the dish. Bake squash for 1 hr.

3. Remove squash from oven and scrape the flesh into a bowl with a fork. The flesh should come away in characteristic "spaghetti" strands as you scrape.

4. While squash is cooking, brown sausage in a large skillet over medium heat, about 5-7 min. Remove sausage from skillet.

5. Add 2 tsp oil to skillet and allow to heat for a minute. Add onions and garlic. Cook until onion is translucent, about 7-10 min.

6. When cooled slightly, chop sausage and add back to skillet along with the squash. Add oregano, and salt and pepper to taste. Reduce heat to medium-low and simmer for 10 min, stirring occasionally.

7. Transfer squash mixture to a 2-quart baking dish. Arrange apple slices over top. Drizzle with 1 tsp olive oil.

8. If desired, scatter almonds over apples. Sprinkle all with cheese.

9. Bake in 400F oven for about 15 min, or until cheese is completely melted.

Tips & Variations

• I have used plain ground meat in the place of sausage as I often prefer a lower level of spice. If you prefer food with more of a zing, use sausage and add more black pepper.

• Experiment with your favorite shredded cheeses; I tend to have mild cheddar on hand, so that is what I have used for this recipe.

• For those with nut allergies, digestive difficulties, or simple preference, almonds can be omitted.

• If you've had abdominal surgery or are otherwise concerned about obstructions, be cautious: chop the onions quite finely, remove any tough bits, and cook both onions and apples until very soft.