Roasted Balsamic Spaghetti Squash and Sneak Peak of New Chicken Coop

We have had some absolutely beautiful autumn days here lately -- bright sunshine, pleasantly warm daytime temperatures, chilly nights, and I believe our leaves are at peak color now.  We are supposed to have severe storms tonight and a serious chill down tomorrow, with frosts almost every morning this coming week.  So I've been working hard to winterize the garden and get this coop finished!

I made a fabulous balsamic roasted spaghetti squash dish, topped with roasted veggies and smoked sausage.

Balsamic Roasted Spaghetti Squash:

I prick the squash in a few areas and set in a 400 degree oven for 10 or 15 minutes, then take it out.  Then it is easier to cut in half and take the seeds out.  Place the squash halves cut side down in a rimmed pan, pour a cup of water, 2 Tablespoons olive oil, and 2 Tablespoons balsamic vinegar on top of the squash.  Roast at 400 degrees for about 50 minutes to an hour.

Take it out of the oven and scraped out the squash flesh with a fork into a large bowl, add another Tablespoon of olive oil, a cup of parmesan cheese, salt and pepper and rosemary and mix it all up.

While the squash is roasting, you can roast a pan full of vegetables -- I cut up onions, potatoes, carrots, and threw in some of those mini multi colored peppers, stir in some olive oil, salt and pepper and I used some Greek Seasonings from Penzey's -- roast these for about 35 or 40 minutes, then add in pre-cooked sausage cut up, and let it go another 15 minutes or so.

This is one of those dinners that can help clear out the fridge and pantry of vegetables that need to be used up, and can be endlessly varied -- with or without meat.

Linking up to Farmgirl Friday