Ingredients: (serves 2)
1 spaghetti squash
2 links hot Italian turkey sausage
1/2 an onion, diced small
1/3 cup chopped mushrooms, finely diced or sliced (whatever you like)
2 garlic cloves, minced
1/2 red bell pepper, diced small
1 carrot, shredded
1/4 cup wine (whatever you have will work. I used Marsala)
1 cup crushed tomatoes (I recommend San Marzano)
Sliced fresh basil (about 6 leaves), plus more for garnish
1/4 cup shredded parmesan cheese
1. Preheat your oven to 400 degrees. Spray a baking sheet with cooking spray
2. Using a very sharp knife, slice the spaghetti squash in half length wise. Using a spoon, scoop out the inner seeds (an ice cream scoop works really well for this). Place the squash flesh side down on the baking sheet. Roast for 45 minutes to 1 hour.
3. Prep all your veggies. Chop the onion, mushrooms, garlic, and bell pepper. Shred the carrot.
4. Now it's time to start the sauce. Heat a large pan to medium high heat, and add a tablespoon of olive oil. Once hot, add the sausage, and begin breaking up the sausage (I like to use a fork in one hand and a spatula in the other). Once you've broken up some of the sausage, let it cook for a few minutes without touching it so it can get nice and golden. Then, flip the sausage around and continue breaking it up. Again, leave it alone to get nice and brown. Increase the heat if it's not getting as golden as you'd like. Once cooked, remove the sausage to a plate and set aside.
5. Lower the heat to medium. Add the onion and mushrooms. Cook for about 5 minutes, stirring occasionally. Add the garlic, red bell pepper, and carrot. Season all the veggies with salt and pepper. Cook for another 5 minutes.
6. Pour in the wine. Using a wood spoon, scrape up any brown bits from the bottom of the pan. Allow the wine to cook down until it's almost completely absorbed. Now add the crushed tomatoes and the torn basil leaves. Place the sausage back into the pan. Increased the heat to high. Once the sauce is boiling, reduce the heat to a low simmer. Simmer the sauce for 20 - 30 minutes, or until the sauce has reduced and thickened. Taste for seasoning. Add more salt or pepper if needed.
7. Once the spaghetti squash is done, remove from the oven. Carefully (it'll be very hot!) turn the squash over, and using a fork shred the inside flesh into strands. Place the squash strands onto plates and season with salt and pepper. Top with the ragu, and sprinkle on more fresh bail and parmesan cheese. Serve with garlic bread if you like!
