Spicy Italian Stuffed Spaghetti Squash Ragu Recipes

SPICY PORK AND BUTTERNUT SQUASH RAGU

Steps:

• Combine first 5 ingredients in bottom of a 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low until pork is tender, 5-6 hours., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH

Steps:

• Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
• Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
• When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
• Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
• Sprinkle bread crumb mixture over squash halves, and serve.

STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
• Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
• Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
• Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.

SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU

Steps:

• Preheat Oven to 400.
• Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
• Oil liberally with olive oil and salt and pepper to taste.
• Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
• While squash is roasting, work on dicing vegetables and brown Italian sausage.
• Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
• Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
• Season with chopped oregano, salt and pepper to taste.
• Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
• In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
• Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
• Allow to cool 5 minutes. Serve and enjoy!

SPAGHETTI SQUASH SPAGHETTI #RAGU

Steps:

• Preheat oven to 350 degrees.
• Cut spaghetti squash in half, and remove seeds.
• Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish.
• Add ½ inch of water to the dish, and microwave for 8 minutes, or until the squash is soft.
• Slice Italian sausage into ½ inch pieces and brown the sausage in a large skillet over medium heat.
• Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture.
• Transfer to a 9x13 dish.
• Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
• Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!

ROASTED SPAGHETTI SQUASH WITH GROUND TURKEY AND VEGETABLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Coat inside of each spaghetti squash half with olive oil and season with salt and pepper. Place spaghetti squash, skin-side up, on the prepared baking sheet.
• Roast spaghetti squash in the preheated oven until skin can easily be pierced with a fork, 30 to 45 minutes.
• Meanwhile, cook ground turkey in a skillet over medium heat until browned. Combine tomatoes, asparagus, onion, basil, garlic, oregano, salt, and pepper in a bowl and mix well. Add to browned ground turkey in the skillet. Cook, stirring occasionally, about 5 minutes. Pour in chicken broth and cook until asparagus is slightly tender, about 5 more minutes.
• Remove cooked spaghetti squash from oven and let cool until easily handled. Scrape squash into spaghetti strands using a fork and place into a bowl. Try to maintain the integrity of the squash skin and you can using as a serving vessel.
• Place 1/2 the spaghetti squash into a serving dish or the squash skin and top with turkey-vegetable mixture.