Spaghetti Squash with Vodka Cream Sauce

What you’ll need:

•	1 spaghetti squash

Ingredients for Sauce:

•	2 Italian sausages (*can be omitted for vegetarian recipe), skin removed, chopped
•	2 Tablespoons olive oil
•	1-28 ounce can crushed tomatoes or tomato sauce (*we like sauce with garlic, roasted tomato, or basil added)
•	2-4 pressed garlic cloves
•	¼ cup chopped fresh parsley
•	¼ teaspoon crushed red pepper
•	½ cup heavy cream, at room temperature, OR ½ cup sour cream
•	½ cup vodka
•	½ cup grated Parmesan cheese

Additional flavor enhancers:

•	2 slices bacon, chopped into pieces
•	½ cup black olives, sliced
•	1-2 green onions, sliced
•	1 small can of crushed pineapple
•	1 cup of cottage or ricotta cheese
*	I have made this with all of these added OR just a few added. YUM YUM!

What to do:

Prepare Squash:

1.	Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure).
2.	Remove, drain, and cool with cold water or an ice bath to stop the cooking.
3.	Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands into a bowl. Discard the skin.

Prepare Sauce:

1.

Remove the skin around Italian sausage. Chop sausage into chunks and cook in skillet with heated olive oil until fully done. Remove excess grease from pan. Add tomato sauce and herbs and simmer. Add vodka and simmer over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.

If needed, reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Sauce. Serve immediately. If you want to make this dish ahead of time, it works great as a casserole too. Grease a 9 x 13 inch pan. Mix the squash and the sauce together. Pour into 9 x 13 inch pan. Refrigerate. Heat in 350 degree oven for 30-40 minutes until hot and bubbly.

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