Roasted Sausage, Tomato and Peach Supper with Parmesan Spaghetti Squash Mash

Heya! Here’s a delicious and easy to prepare supper for the stone fruit lovers out there! I grew up eating peaches and apricots in savory dishes and love the flavor combination with salty meats like sausage or chicken. Peaches that are quite firm work best in this recipe because they hold up better during the roasting process, so save the very ripe peaches to eat instead and try to do the same if you can. Paired with in season cherry tomatoes, red onion, sweet Italian sausage and a few fresh herbs this recipe comes together very quickly in the oven or even on your grill.

I chose to serve it over my parmesan spaghetti squash mash for two reasons: It’s delicious, it’s lower in carbs than polenta but it has great texture and visual appeal. It’s relatively inexpensive and available year-round at most grocery stores. I first shared the simple parmesan spaghetti squash recipe in the caption under this post on Instagram and was so happy to hear how many people loved the idea. It came about randomly one day during my 6 month stint on keto mostly because cauliflower mash was getting boring. Unfortunately that post took off and in turn got reshared by hundreds of accounts looking to make a profit from my image and recipe, selling diet plans to unkowing people without any credit to me. I removed the recipe (It was too late at that point but still) and add it here to live on my blog as my creation.

Some pointers:

Prep and cook the spaghetti squash while the sausage is roasting in the oven so that everything is ready at the same time. I find the Instant Pot to be a lifesaver when it comes to making sure the squash is tender. You will either need a food processor or immersion blender to purée the squash, I prefer the latter because washing all the food processor parts feels like a waste of time to me :)

Roasted Sausage, Tomato and Peach Supper with Parmesan Spaghetti Squash Mash
Prep Time: 5-10 minutes | Cook Time: 25 minutes | Serves: 4

Ingredients:

19 -ounce package sweet basil Italian sausage links (substitue any sausage links of your choice)
1 medium red onion, sliced into wedges
2 tablespoons olive oil, divided
4 cups cherry tomatoes
2 large firm peaches, sliced into wedges
salt and cracked black pepper to taste
1/4 cup fresh oregano leaves
1/4 cup fresh basil leaves
Parmesan spaghetti squash mash (recipe follows)

Guidelines:

Preheat oven or grill to 400F (200 degrees Celsius)

Place sausage and onion on a sheet pan and toss with 1 tablespoon olive oil. Cook for 10 minutes then add cherry tomatoes and peaches, remaining olive oil and season to taste. Continue roasting for another 10-15 minutes until sausage is golden, tomatoes are bubbling and peaches soft. Remove from oven and sprinkle with herbs. Serve on top of Parmesan spaghetti squash mash or polenta.

Parmesan Spaghetti Squash Mash

1 large whole spaghetti squash
4 tablespoons butter
1/2 tablespoon garlic powder
1 cup finely grated Parmesan cheese
salt and pepper to taste
Optional to serve: butter, fresh chives

Place whole squash in the microwave and cook on high for 5 minutes. This makes them super easy to cut through.

Prepare your Instant Pot (A pot on the stove works as well but takes longer) by adding 2 cups of water to it, along with the steaming rack. Carefully remove from the microwave, use a long serrated knife to cut in half and place on steaming rack with the flesh side up. Do not remove the seeds before cooking, removing it afterwards is best to get the most flesh from the squash. We are steaming it so that we aren’t adding any more moisture to the squash, which will cause a watery mash.

Place the lid on and cook on high pressure for 15 minutes. Do a quick pressure release, remove lid and carefully remove seeds from squash using a spoon. Scoop the flesh into the bowl of a food processor fitted with the blade attachment. Add remaining ingredients and pulse until it reaches your desired consistency. Serve with more butter on top (Who doesn’t love a butter pool?) and freshly chopped chives.

Easy Lemongrass Shrimp Skewers

This recipe is brought to you in partnership with FeedFeed and LouAna Oils, using their Liquid Coconut Oil. LouAna Liquid Coconut Oil stays liquid for easy pouring, measuring, sautéing and baking. With no coconut aroma or taste, it’s a perfect substitute for margarine or other cooking oils in recipes. I use it mostly to sauté because it’s keto-friendly and has four times the medium chain triglycerides (mct’s) as virgin coconut oil.

These flavorful shrimp skewers contain very few ingredients, all of which you can find online or at your local Asian grocer. Thai curry paste, lemongrass, garlic, lime juice and zest, Thai basil and the optional chopped red chili all come together with shrimp for a very easy meal that everyone can enjoy.

I’m fortunate to live in the South where Louisiana shrimp are delivered to just about every local seafood shack in town, especially this time of year. While I recommend high quality fresh shrimp for this recipe, frozen is perfectly okay, just thaw them completely in your refrigerator before using.

Using Thai curry paste in these shrimp skewers means you’re adding an ingredient that’s already packed with flavorful aromatics like lime leaf, lemongrass, ginger, garlic and sometimes shrimp paste. It’s a great time-saver for those days when you want delicious in a hurry! Serve with rice, noodles or your favorite side. We prefer cooling cucumber slices, mint, basil and a dash of vinegar.

Easy Lemongrass Shrimp Skewers
Prep time: 15 minutes Cook time: 8-10 minutes Serves: 4

Ingredients:

6-8 long lemongrass stalks
2lbs fresh shrimp, peeled and deveined
2 tablespoons Thai Panang or Red curry paste
2 cloves garlic, finely minced
1/4 cup chopped Thai basil
1 tablespoon soy sauce
1 teaspoon red pepper flakes
Optional: 1 tablespoon finely minced Thai red chili (deseed for a milder taste)
1-2 tablespoons LouAna Liquid Coconut Oil (find it here!)

Method:

Prepare lemongrass by soaking in cold water to remove any impurities. Using a sharp knife, cut each stalk into 6-8 -inch pieces and set aside.

In the bowl of a food processor with the blade attachment in place, add shrimp, curry paste, garlic, basil, soy sauce, red pepper flakes and optional red chili. Pulse 8-10 times until the shrimp is minced and the mixture is evenly combined.

Wetting your hands prevents the shrimp mixture from sticking to them during the next step. Use your hands to evenly wrap 4 oz portions of the shrimp mixture around the cut lemongrass stalks until all the skewers are made. Press and shape the mixture to make sure it sticks to the stalk.

Heat a large skillet to medium and pour in 1-2 tablespoons LouAna Liquid Coconut Oil. Sauté shrimp skewers in batches for 8-10 minutes until cooked through, rotating every 2 minutes to ensure an even golden color. Serve immediately.

Ravioli with Peas, Prosciutto and Burrata

There are days when extra time to make something from scratch is possible, and other days… when grabbing something premade and turning it into your own creation is the only way. I have mentioned before that I’m more of a 80% homemade 20% premade kind of girl anyways. Just keeping it real. This recipe is easy enough to throw together on a weeknight, but looks really fancy. I love peas but any vegetable of your choice could bring a touch of green and freshness here. Watercress was in season and the bitter peppery taste really went well with the black pepper and otherwise creamy flavors in this pasta dish. I’m thinking that arugula would be a great alternative should you not be able to find watercress. Side note: I used one pan to make everything to spare myself from doing too many dishes, but it’s not necessary.

Ingredients:
(Serves 2-4)

1 10oz bag fresh spinach & ricotta ravioli (I love this brand)
2 cups frozen peas
1 teaspoon olive oil
4 slices prosciutto
1 tablespoon butter
2 cloves garlic, minced
2 tablespoons freshly chopped chives
1 teaspoon crushed black pepper
2 4oz burrata cheese
zest and juice of 1 small lemon
1 cup fresh watercress

Guidelines:

Bring a large saucepan of salted water to a simmer over medium-high heat. Add ravioli and peas, then gently stir to separate any ravioli that might be stuck together. Lower heat to medium and drain ravioli after exactly 4 minutes, discarding the pasta water. Or I could just say “Parboil ravioli and peas for 4 minutes, drain using a colander, and set aside.”

Place saucepan back on the heat. Add olive oil and lay prosciutto slices flat in the pan, cook for 1-2 minutes until crisp, remove from pan and set aside. It will crisp up more as it cools - A plate lined with paper towel is great to absorb any extra oil.

Add butter, garlic and parboiled pasta with peas to the saucepan. It will have that crispy prosciutto flavored oil in it - A great thing. Season everything with black pepper and chives, then sauté until lightly toasted in places - 5 minutes. Try not to stir too much so that the ravioli gets a good chance to get crispy. I did not add any salt to this because the prosciutto provides enough for us.

Remove from heat and divide pasta amongst serving dishes, followed by burrata which you just gently break apart and layer on top, followed by lemon juice and zest, then crumbled prosciutto and watercress.

Serve immediately :)

Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Ingredients:
Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper

Method:

Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.