sausage-tahini-bowlWe discovered this new-to-us ‘stripetti squash’ at the Union Station Farmers Market in Denver. It’s a mix between a delicata and spaghetti squash…we were told it tastes more like a delicata but has the consistency of a spaghetti squash. So clearly, we were sold. We started dreaming about what we could create with this squash. Initially, we thought of keeping it simple with some fresh veggies and a butter/ghee sauce – allowing the flavor of the ‘noodles’ to shine through, but then a twist on an old favorite came to mind: enter the Sausage & Tahini Squash Bowl. Are you hooked? Thought so.

This simple meal combines some of our favorite flavors. We picked up some sausages from Western Daughters Butcher Shoppe (we also love the in-house sausages from Mississippi Market for all you MN readers!), went to Whole Foods for the tahini, and were ready to make this delicious bowl.

Sausage & Tahini Squash Bowl
Ingredients:

  • 1 medium onion, sliced
  • 1 lb sausage (we used ‘brat’ type sausages but ground sausage would be delicious too)
  • 1 stripetti squash
  • 1⁄2 cup tahini
  • 1⁄2 cup fresh lemon juice (about 2 lemons)
  • 1 clove garlic
  • 1⁄4 teaspoon onion powder
  • 1⁄2 teaspoon sea salt

Directions:

  1. Preheat oven to 350*.
  2. Cut the stripetti squash in half lengthwise and scoop out the seeds. Season with oil/fat of choice and salt and pepper. Place the cut side down on a baking sheet. Bake at 350* for 30-40 minutes. Note: the shell of the squash does not soften as much as classic spaghetti squash – just want to make sure you don’t overcook it!
  3. Place tahini, lemon juice, garlic, onion powder, and sea salt in a high speed blender or food processor and blend on high until completely smooth. Add water if needed to thin, it will thicken as it chills. Set aside.
  4. Slice the sausage if using links. In a saucepan over medium heat, sauté onions in 1 Tbsp oil (we used avocado oil) for 3-5 minutes. Add sausages and cook until sausages are browned on each side.
  5. When squash is done cooking, remove from oven and let cool enough to handle. Scrape the ‘noodles’ aka strings from the inside of the shell.
  6. Build bowls by starting with squash, topping with sausage and onion mixture and finally topping with tahini.
  7. Eat up!