2 large spaghetti squash
1 pound Cajun Creole sausage
3/4 cup parmesan cheese
One large egg yolk
Salt and pepper
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
1/3 cup heavy cream
Like all winter squash, spaghetti squash requires some time in the oven to reach the right tenderness.
Cut the squash in half
Place it cut side down in a baking dish
Add a little water to the pan or cover it with foil. Steam keeps the surface of the squash from drying out, making the squash incredibly tender.
Use a fork to scrape the sides of the squash into spaghetti-like strands in a bowl.
Cut one pound of Cajun Creole sausage (four links) into 1/4-inch slices.
In a frying pan, brown sausage slices until brown and a bit crispy, about eight minutes.
Add garlic and red peppers, stir in the heavy cream, scrape any brown bits in the pan, and boil.
Reduce the heat to medium, add the squash strands and toss until well coated.
Mix together the parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Add the parmesan mixture to the squash and toss , this will gently cook the eggs, and make a creamy sauce.
Originally Published in the Nevada Appeal.