Recipe from Helen, Eatwell Farmhouse Kitchen Visitor!
At the moment we have a young visitor from Brittany, France. Helen is a very good high school friend of Nigel’s daughter Eleanor. She grew up on an organic dairy and is here to improve her English and experience a little bit of a different culture. A few weeks ago she made this for dinner and all of us ate like crazy, especially the boys! We did have some leftover which I took and heated in a pan with some butternut squash and a bit more sausage and made a kind of hash out of it, also delicious.
1 Spaghetti Squash, washed
1 or 2 Leeks, washed well and chopped (white parts only)
1 bunch Chard, washed and finely chopped
1 lb good Sausage, flavor of your choice we used Fatted Calf Breakfast
Parmesan Cheese for topping
Preheat oven to 375F. Wash the Spaghetti squash and prick with a fork. Bake in a baking dish for about 1 hour, turning over half way through. Allow to cool before handling. During the cooling time, heat a skillet and fry up the sausage. When the sausage is almost cooked, add the leeks and then the chard. Cook until the sausage is well browned and the leeks are tender. By this time the spaghetti squash should be cool enough to handle. Cut in half, and scoop out the seeds. Place on a baking sheet and top with sausage mixture. Grate parmesan cheese over the top and put back into the oven. Bake until the cheese is nicely melted and serve.