If you love spaghetti but are trying to limit the amount of pasta you eat, Spaghetti Squash With Sausage Ragù is a dish you should try. Italian sausage, tomatoes, onions, herbs and red wine are slow simmered until they become a rich meat sauce. It is served on top of spaghetti squash and finished with grated Locatelli Romano cheese. Delizioso!
My husband and I are trying to cut bread, pasta, rice and potatoes from our meals for one month and so far we are doing great. With a delicious meal like this one, we won’t mind putting pasta on the back burner for a while. If you want to eat a little healthier, eat gluten free, cut down on carbs occasionally, or just want to have something different, do give this recipe a try.
Spaghetti Squash With Sausage Ragù
Preheat oven to 400 degrees
Serves 2, adjust the recipe accordingly
- 1 lb. ground Italian sweet sausage
- 1 Tbsp. olive oil
- 1/2 large onion, diced fine
- 4 garlic cloves, minced
- 3 cups of basic marinara sauce (homemade if possible)
- 1 14 oz. can diced tomatoes
- 1/2 c. red wine
- pinch fennel seeds
- pinch crushed red pepper flakes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 bay leaf
- salt and pepper to taste
- water as needed
- Locatelli Romano cheese, grated (optional)
Heat the oil over medium heat in a large sauté pan then add sausage. Break up as finely as possible with a spoon and cook for about 10 minutes. Add the onions and cook until soft, add more oil if mixture seems dry, then add the garlic. Cook until the meat has become brown. Pour in the marinara sauce, add the diced tomatoes, the wine and all of the seasonings and stir well. Reduce heat to very low and simmer, uncovered, for about an hour until the mixture is thick and develops a rich deep flavor. You may have to add a little water occasionally if the sauce gets too thick during the simmering process. Remove the bay leaf before serving.
- 1 spaghetti squash
- 2 tsp. olive oil
- salt and pepper to taste
Carefully cut the spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with olive oil and season with salt and pepper. Place on a baking sheet and roast for 45 to 60 minutes until the flesh is easily pierced with a fork.* Remove from oven and cool enough to handle. Scrape the flesh into strands and place in a bowl. Drizzle with a little olive oil, toss and taste for seasoning.
*I have cooked the squash both cut side up and cut side down. When roasted facing down, the squash tends to steam and will produce wetter and softer strands. I personally like the results of roasting it cut side up better as the strands are a little drier and have a texture more like pasta.
To serve, place some spaghetti squash into each bowl, top with ragù and sprinkle with a little cheese if desired.
Spaghetti squash is very versatile and can be topped with many different sauces. I’ve made spaghetti squash with chicken meatballs and tomato basil sauce for a lighter Italian meal.
I’ve also made Thai style spaghetti squash with chicken meatballs which was another wonderful way to use the squash that you might not have though of.
As you can see, you can make delicious meals that might have been originally made with some sort of pasta but by using spaghetti squash you cut back on carbs and calories. While my husband and I won’t give up pasta, rice, potatoes and bread permanently, a month of doing without them is going to be easy. Tell me my dear readers, have you tried substituting different vegetables for pasta or rice in your meals lately?