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Home Ground Lamb Recipes / Lamb Mince Recipes

Full-Bodied Lamb Sausage Spaghetti Recipe

Lamb Sausage Spaghetti
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I’ve been in the mood for pasta these days, authentic deal pasta. So I decided to make this lamb sausage spaghetti that I love. I think it’s my body wanting to put on some insulation for the winter. I’m not one to go all pumpkin crazy in the fall, but this one was obvious. Making zucchini noodles in the fall would be a heinous crime against the food blogosphere.

So I come to you baring this homely meal. But you know what they say — ugly foods are beautiful on the inside. And if you pretend hard enough, the spaghetti squash will taste like authentic pasta.

Though, if you have a strong pasta background like me, it helps not to give the spaghetti squash centre stage. This usually only means one thing: met.

I went with a sweet Italian lamb sausage spaghetti recipe but used ground lamb. I felt it inappropriate to drown the liquorice sausage with tomato sauce, so I kept it simple with the spice-infused ghee and lemon sauce.

Lamb Sausage Spaghetti

Full-Bodied Lamb Sausage Spaghetti Recipe

Gretel ShawGretel Shaw
You'll love this recipe for lamb sausage spaghetti that I love making when I crave a satisfying and meal. This is healthy and so satisfying.
5 from 1 vote
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Greek
Servings 4 people
Calories 579 kcal

Ingredients
 
 

  • Fresh Whole Spaghetti Squash4 pounds spaghetti squash
  • Ghee Clarified Butter, Paths1 teaspoon ghee
  • Garlic1 clove garlic - grated with a Microplane
  • Kosher Salt1 teaspoon Kosher salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Tasty Minced Meat Isolated On White Background1 pound ground lamb (minced lamb)
  • White Onion1 small white onion - chopped
  • Garlic2 cloves garlic - minced
  • Heap Of Green Fennel Seeds1½ teaspoon fennel seeds - crushed
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Pile Of Red Paprika Powder1 teaspoon paprika
  • Italian Seasoning1 teaspoon Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
  • Kosher Salt1 teaspoon kosher salt
  • Dried Chili Pepper Flakes In Wooden Bowl Over White½ teaspoon red pepper flakes - crushed
  • Ghee Clarified Butter, Paths1 tablespoon ghee
  • Spinach Salad2 handfuls baby spinach
  • Fresh Lemon Juice, Juice Of Squeezed Lemons With Pulp In Wooden Bowl1 medium lemon juice - juice
  • Almond¼ cup almonds - slivered
  • Ghee Clarified Butter, Paths1 tablespoon ghee
  • Parsley On White Background1 tablespoon parsley - minced
  • Garlic1 clove garlic - minced
  • Dried Chili Pepper Flakes In Wooden Bowl Over White¼ teaspoon red pepper flakes - crushed

Instructions
 

  • Cut the spaghetti squash in half with a sharp knife and scoop out the seeds.
  • Divide the teaspoon of ghee and garlic clove between the two halves and rub all over the fresh.
  • Season the cut spaghetti squash with salt and pepper and place them on a baking tray to bake them in a preheated 400 degrees Fahrenheit oven for one hour.
  • Using a medium-sized mixing bowl, add the ground lamb with the minced onions and garlic.
  • Add the seasonings for sausage: fennel, black pepper, paprika, Italian seasoning, salt and crushed pepper.
  • Mix it with a fork so as not to over-mix or mess with the fat content of the meat with your hands.
  • In a large skillet, heat the ghee on medium-high heat (use two tablespoons of ghee if your lamb is lean). Add the lamb meat to the skillet and slightly break up so you have a mixture of small and large chunks. Fry the meat until it starts to brown, about 5 to 7 minutes.
  • Meanwhile, scoop the spaghetti squash strands by running a fork through them and make the pangritata by heating the ghee in a small skillet on medium heat with the slivered almonds, parsley, minced garlic and crushed pepper until they are lightly brown about 3 minutes.
  • Once the meat has browned, turn off the heat and add the spinach and spaghetti squash immediately.
  • Season with salt and pepper and juice of half a lemon, and toss well by separating the clumps of squash with tongs.
  • Serve the spaghetti and squeeze the remaining lemon overtop the individual servings with a sprinkle of the almond pangritata.

Nutrition

Calories: 579kcalCarbohydrates: 32gProtein: 24gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.003gCholesterol: 105mgSodium: 1306mgPotassium: 872mgFiber: 8gSugar: 11gVitamin A: 2049IUVitamin C: 31mgCalcium: 172mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
Tags: spaghettispaghetti squash
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