Provençal Paella

Provençal Paella 

1 large spaghetti squash, halved and seeded
2 Tbs. Kerrygold salted butter (or olive oil)
3 mild sausage links, thickly sliced at an angle
1 small head of fresh fennel, thinly sliced + 2 Tbs. minced fennel fronds
2 tsp. Herbs de Provence (including lavender)
1/4 cup mixed Provencal olives

Preheat oven to 425 degrees. After halving and seeding the squash, position the two halves back together and wrap in foil. Bake 60-90 minutes, until soft. Once cool enough to handle, scoop out the squash insides and set aside.

Over medium heat, melt the butter in a large cast-iron skillet or super-duper awesome paella pan.

Add the fennel and spaghetti squash. Stir and sauté until the fennel begins to caramelize. 

Stir in sausage and continue to sauté until the sausage is cooked through.
Sprinkle with seasoning, salt (not too much, as the sausage and the olives are already salty), and fresh rosemary.

 

Serve with a glass of red wine and imagine yourself seated at a tiny little table on the cobblestone streets of Aix en Provence, people-watching and simply enjoying life.