Carnival Squash with Hot Italian Chicken Sausage


I have been trying to cut back on carbs so have been tinkering with comfort dishes that can be made without bread or pasta. I love Italian spaghetti but I wondered if I could replace the pasta without feeling cheated. The answer is a resounding yes. I like the carnival squash because of fun colors and the hollowed out center which creates a wonderful pocket for the meat sauce.

carnival squash with Italian sausage

recipe serves four


2 carnival squash

1 lb. hot Italian chicken sausage

1 – 14.5 oz can tomato sauce

1- 14.5 oz can diced tomatoes

1/3 onion – minced

1/3 red bell pepper – diced

1/4 cup red wine

2 cloves garlic – diced

1 Tbsp fresh oregano – minced

1 Tbsp fresh basil – minced

1 tsp dried basil

dash of dried red pepper flakes.

goat cheese.


Remove casing and brown sausage in large pot. Add chopped onion and sauté. Add red pepper, garlic, and stir.

To same pot add tomato sauce and diced tomatoes. Add oregano, basil, garlic, red wine, and dried red pepper.

Bring pot to boil and reduce to simmer.

Heat oven to 375 degrees F.

Wash and then cut squash in half stem to stem. Spoon out seeds. To a large covered pot add a couple inches of water. Place squash in pot, skin side down, cover and bake for 20 minutes.

Remove cooked squash from pot, plate four servings, spoon in meat sauce and top with white cheese of your choice.

And that’s all there is to skipping a carb filled dinner.


I was fortunate to have the opportunity to explore rural Ireland recently. At one pub I came across a dish that had to be tried. The menu simply said beef stew. I guess it was a given it would be Irish stew. Before the dish arrived I was given a knife and fork, but no spoon. I assumed it would come with the stew… it didn’t. I have never had a more wonderful flavor filled thick stew in my life. The local beef was tender and awesome; and in fact all that was required to enjoy the meal was a knife and fork.


Good Eating and Table Talk,


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