Bizarre name and ingredient list but the end result was actually quite good. Original recipe rated 5/5 stars with 20 reviews. It actually tasted even better the next day.
Emeril's URKY LURKY
Emeril estimates 35 min start to finish with pasta but it took me about 45 minutes with spaghetti squash.
1 spaghetti squash (ph1) OR 1# whole grain spaghetti (ph2 or 3)
1 head cauliflower or broccoli, cut into florets (I cut a large head of cauliflower in half...wish I'd used the whole thing)
1 pound Italian turkey sausage (I preferred hot), or any lean meat to your liking
4 ounces sliced turkey pepperoni or turkey salami, thinly sliced
1/2 cup extra-virgin olive oil
1 large onion, julienned
1 red or green bell pepper, julienned (I used red and would actually use TWO)
2 tablespoons minced garlic
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon (or more to taste) crushed red pepper
8 ounces cubed part-skim mozzarella (fresh or regular both fine)
1/2 cup sliced, stuffed green olives
1/2 cup sliced, pitted black olives (I didn't have these so I used chick peas)
2 tablespoons chopped fresh parsley leaves
Finely grated Parmesan, for passing at the table
Prepare spaghetti squash (or whole grain pasta for Ph2) as usual and then return to a large pot. Cover to keep warm. I put my large enameled cast iron pot on low heat and it kept everything warm.
Steam the cauliflower in the microwave for about 4 or 5 minutes, until tender crisp. Add to spaghetti squash pot and keep warm.
Meanwhile, in a skillet over medium-high heat, crumble the Italian sausage and cook until browned and cooked through, about 4 minutes. Add the pepperoni and cook for 2 minutes, just to release a little of the fat. Transfer the meats to the pot with the pasta and veggies and cover to keep warm. Add 1 1/2 tablespoons of the olive oil to the hot pan along with the onions and bell peppers and cook until the vegetables are soft, about 4 minutes. Add the garlic, basil, oregano, and crushed red pepper and cook for 1 minute, stirring. Using a spoon, transfer the sauteed onion mixture to the pasta pot.
Add the remaining olive oil, the cubed mozzarella cheese, green and black olives, and parsley to the pot and, using 2 large wooden spoons, toss to thoroughly combine. Serve the meal in a large bowl for everyone to help themselves. Pass the cheese at the table.
Enjoy! It really is quite yummy the next day...especially for breakfast.
Great textures, flavors, and scent.