Preparation / Directions:
[1] Micro-cook the spaghetti squash or use left-over.
[2] Cook pastas together.
[3] Saute: While the pasta is cooking, brown the sausage. Add olive oil and onions, carrots, and fennel stalk (or 1/4 cup chopped celery). Add chicken broth as needed to soften the vegetables. Add garlic, mushrooms, and Italian herbs. Continue cooking and stirring until mushrooms are warmed (not limp). Remove from heat but keep warm.
[4] Assemble: Drain the pasta but do not rinse. Put pasta back in the pot. Add squash and stir to mix. Add the sauté‚mixture to the pasta pot and stir. Beat one egg (or use 1/4 cup egg substitute). Turn on the heat. Make a well in the center and . . .
[5] Working quickly, over moderately high heat, pour the egg into the well and stir, constantly, to coat, bind, and cook the egg. Season with basil, oregano, more pepper, salt to taste, cilantro and parsely. Serve with grated parmesan.
COOKs NOTE: Freeze the sausage, then chop it. Warm leftover squash when draining the pasta (do not put cooked squash in boiling water again). Keep this dish warm in 300F oven (not stove top).
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