I love stories about hearth, home and happiness, especially during the holidays and Terri Reed‘s Home For Good was a perfect fit. A sweet story that delivers on it’s promise of love and family and second chances, and packed with lots of emotion too.
Terri is an award winning multi-published author with lots of romance and romantic suspense novels on her list of impressive accomplishments. She also loves to cook and I invited her to share one of her wonderful recipes with us. I’m so glad she’s writing for Tule! Please help me welcome Terri Reed!
Thank you Jane for hosting me and for giving me the opportunity to write Home for Good. This story was born out of preparing for a workshop that I was giving to my local Romance Writers group. Once the characters grabbed ahold of me they wouldn’t let go. Setting them in Marietta was a perfect fit. I so enjoyed living in the world of Marietta Montana and getting to know the other characters in town. I’m planning on writing one of Home for Good‘s secondary characters story next.
Since the holidays are fast approaching and we’re all starting to think about our menus I wanted to share this recipe for Italian Sausage Spaghetti–Squash.
Italian Sausage Spaghetti–Squash
½ pound butter
1 pound Italian sausage
1 yellow onion, diced
4 stalks celery, diced
5 gloves of garlic, crushed
1 tsp fresh thyme
1 tsp marjoram
1 tsp fresh sage
¼ cup Sherry wine (I substitute Marsala wine)
½ cup chicken broth (more if you want it soupier)
salt and pepper to taste
1-2 large spaghetti squash(depending on the ratio you prefer of veggies/sausage to squash)
Pre-heat oven at 450 F degrees.
Split the squash in half, scrape out seeds. Drizzle the inside with olive oil. Use a non-stick baking tray or line an oven tray with foil. Place flesh side down and roast for 30-40 minutes until fully cooked. The shell will be soft. Remove from over and let rest until cool enough to handle.
10 minutes or so before the squash is done, heat butter in a sauté pan, add sausage and brown. Add veggies, garlic and spices and sauté until the veggies begin to cook. Add the wine, salt and pepper, if desired. Remove from heat and cover.
When the squash is cool enough to handle, using a large fork or kitchen spoon, scrape the strands of squash from the inside of the skin, it will unfurl like strands of spaghetti. Toss the spaghetti squash with the ingredients in the bowl. Serve and enjoy!
Thank you, Terri, for sharing your favorite holiday recipe! I can’t wait to try it!
Readers, please get your copy of Home For Good today and please help Terri feel welcome too. Leave a comment for a chance to win this awesome prize Terri’s offering to one lucky winner!