This was our last meal from Hello Fresh. I’m not big on Italian sausage, and my husband doesn’t like squash, so we knew it would be interesting. The Italian sausage was kind of bland, but overall the meal would’ve been great with a couple tweaks.
Start by preheating your oven to broil hi. In a low long bowl (or a platter with edges like I used) add water and then add your wooden skewers to soak (this way they won’t burn). Mince 2 cloves of garlic. Half and peel a small red onion, then cut each half into 4 quarters. Slice 1 medium yellow squash into 1/2″ thick rounds. Cut in half 4 oz grape tomatoes. Cut 1 small lemon in half, then cut half into wedges.
Heat a drizzle of olive oil in a medium skillet. Add tomatoes and garlic, and stir for 2 minutes till softened. Add 6 oz orzo and toss for 1 minute. Add 2 1/4 C water (I think I would substitute chicken broth for more flavor) and a pinch of salt. Bring to a boil, then lower heat to medium and let simmer, stirring occasionally, for about 10 minutes.
While that is cooking, make your skewers. In a medium bowl, toss squash with a drizzle of olive oil, 1 tbsp Mediterranean spice blend, a pinch of salt, and a pinch of pepper. Slice 9 oz of sweet Italian sausage into 1/2″ rounds. Remove skewers from the water. Thread squash, then sausage, then onion onto the skewers alternating each time. Place on a baking sheet and repeat with the next 3 skewers. Broil 5 min per side.
While those are cooking, roughly chop 1/4 oz parsley. Add parsley and 1/2 C Italian cheese blend. Stir to melt cheese and combine. Add salt, pepper, and a squeeze of lemon. Stir to combine.
Serve up the orzo mixture as a bed for the skewers and lemon wedges on the side for an extra squeeze over everything before eating. Enjoy!