After my ramp buying spree last Saturday, I spied a spaghetti squash and thought it would be an absolutely perfect pairing. Last night, after picking up some Cumberland sausages from Myers of Keswick (the fabulous British grocery on Hudson between Horatio and Jane), Mandy and I concocted a wonderfully easy one-dish meal that's definitely worth making a regular on the menu rotation.
Spaghetti Squash with Sausage & Ramps
• 1 spaghetti squash
• 1 tablespoon olive oil
• 1/2 lb Cumberland sausage (or your favorite herby variety)
• 1/2 bunch ramps (about 12-15)
• grated Parmesan cheese
• salt & freshly ground black pepper to taste
Preheat oven to 375 degrees Fahrenheit. Wash spaghetti squash, cut in half lengthwise, and remove seeds and stringy pulp. Rub flesh with olive oil. Place in a roasting dish skin side down, pour about 1 cup water into the bottom of the dish, and roast until tender, about 30-45 minutes. Remove from oven, allow to cool a bit, and scrape out the spaghetti-like goodness. Set aside.
Cut raw sausage into chunks and cook in a large skillet until done. Add ramps and sauté for about 1 minute, then add spaghetti squash, toss, and cook for another couple of minutes. Add freshly-ground black pepper and, if necessary, salt. Serve, topped with grated Parmesan.