I've been in Portland since Monday visiting my sister Romaine,
Now, I'm not accustomed to shopping at Whole Foods - I'm a Kroger's gal myself - so I was a little intrigued by some of the products,
Tommy and Randy Tom
Spaghetti Squash Topped With Spinach Feta Chicken Sausage Tomato Sauce
1 or 2 good-sized spaghetti squashes
About a pound of spinach feta chicken sausage
Olive oil spray
3 15-oz. cans tomato sauce
1 12-oz. can tomato paste
Lawry’s Garlic Salt
Shredded Parmesan Cheese
Remove the chicken sausage from its casing.
Spray a frying pan with olive oil, heat the oil, place the chicken sausage in the pan, add several shakes of the garlic salt and onion powder (sorry, I never measured) and brown the sausage.
Preheat oven to 425 degrees. Spit the squashes in half, remove seeds, and place in a shallow pan with an inch or two of water. Bake for 40 minutes. Remove the squash from its shell.
Spoon the sauce over the squash,
While we were waiting for dinner we felt like snacking a little. I suggested some of that splendid Parmesan on a cracker. Romaine, however, came up with an even better and more Portlandesque concept: Parmesan on roasted seaweed squares.