SLOW-COOKER SAUSAGE, PEPPERS, AND ONIONS Prep Time: 15min
* One 12 oz package of sausages (I use Aidell's Chicken & Apple Sausage)
* 1 10 oz bag of frozen peppers (I use Woodstock Organic Tri-Colored Peppers)
* 1 small onion, diced
* 15 oz can crushed tomatoes
* 1 TBS dried Italian herb mix
* 5 cloves garlic, minced
* Salt and pepper to taste
* Half a large Spaghetti Squash
1. In a medium bowl, combine the crushed tomatoes with the garlic and herbs. Cut the sausage into bite-sized chunks and mix it with the tomato mixture. If freezing for later, place the sausage and tomato mixture into a freezer bag for future use. If making right now, proceed to step 2.
2. Place half the peppers and onions (unthawed) into the bottom of your slow cooker. Dump the sausage mixture on top, then the rest of the peppers and onions. Add salt and pepper and cook on low for 6 hours. Serve with Spaghetti Squash "Noodles" (recipe follows).
Make Ahead Directions: When ready to cook, just dump everything into the crock pot, no need to thaw first. You may need to add an hour or so to the total cook time.
MICROWAVE SPAGHETTI SQUASH
1. Cut a spaghetti squash lengthwise with a sharp knife. Remove and discard seeds.
2. Brush inside surface of squash with melted fat (ghee, or oil of your choice) and sprinkle with salt and pepper.
3. Put squash face down in a microwave-safe glass container, and cover it with the lid.
4. Microwave on HIGH for 8-12 minutes. Check on it periodically to see if the flesh is soft. When it is, it is done cooking.
5. Let the squash rest for 10 minutes then scrape up the "noodles" from the shell with a fork.
Make Ahead Directions: You can freeze cooked spaghetti squash flesh in muffin cups or freezer bags for use later. They store for up to 6-8 months before their quality begins to decline. When ready to eat it, partially thaw your spaghetti squash. Take the partially defrosted strands and place them into your steamer. Steam it, stirring occasionally for 5-10 minutes, until the fibers are warmed through.