Meat Lite: Spaghetti with Squash-Sausage-Sage Sauce

[Photograph: Joy Manning]

A lot of people think it's hard to make fresh pasta, but it isn't such a big deal, especially if you aren't attempting to roll out super-thin sheets for ravioli. Most machines come with a spaghetti attachment that makes it easy to have fresh pasta on the fly. If you aren't into it, feel free to use a pound of dry instead. Any shape will do. For an excellent meatless meal, simply swap the chicken stock for veggie, omit the sausage, and sauté the shallots in olive oil.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine. She blogs at whatiweightoday.com.

For the spaghetti400 grams (about 2 1/2 cups) all purpose flour4 large eggs2 teaspoons olive oilFor the sauce1 small butternut squash, seeds removed2 teaspoons olive oil1/4 teaspoon salt4 to 6 ounces Italian sausage (hot or sweet is up to you), removed from casings and crumbled1/2 cup diced shallot1 teaspoon minced sage leaves1 1/4 cup chicken stock, divided2 ounces grated parmesan or Romano cheese, plus more for passing at the table1/2 to 1 cup pasta cooking liquid

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