Spaghetti Squash with Turkey Sausage Ragu

Key Ingredients For This Recipe

Spaghetti squash

A good spaghetti squash should be round, bright yellow and firm to the touch. You can technically buy frozen spaghetti squash, but I recommend only using fresh whole spaghetti squash for this recipe.

Turkey sausage

Turkey sausage (compared to other sausages) are much lower in calories and saturated fat, but still high in protein. Look for turkey sausage without any antibiotics and additives. You can always use chicken sausage instead (or even ground turkey).

For this recipe, I used uncooked sausage and brown it in the skillet. If you can only find pre-cooked sausage, chop it and add it to the sauteed veggies with the canned tomatoes.

Additional Ingredients

• 2 cups boiling hot water
• 6 cloves garlic, crushed and peeled
• 2 carrots, peeled and cut into 1 ½-inch chunks
• 2 stalks celery, cut into 1 ½-inch chunks
• 2 medium onions, peeled, cored and cut into eighths
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• Generous pinch of crushed red pepper, or to taste
• ½ cup dry red wine
• 1 28-ounce can crushed tomatoes, preferably fire-roasted, such as Muir Glen
• Chopped fresh basil for garnish

Step-By-Step Instructions to Make This Turkey Sausage Spaghetti Squash

Step 1: Preheat oven

Preheat the oven to 400 degrees.

Step 2: Bake spaghetti squash

Cut the spaghetti squash in half lengthwise. Scoop the seeds out with a spoon. Lay squash, cut side-down in a 9 by 11-inch baking dish. Pour boiling water in the dish and cover tightly with foil. Carefully transfer to the oven.

Bake 40 to 45 minutes until the squash is tender. To check if it is done, remove foil, carefully flip the squash over, and drag a fork over the flesh. If it is ready, the squash will pull away from the skin in tender strips. Scoop out into a bowl and gently “shred” apart with a fork if necessary.

Step 3: Chop carrots, onions & celery

Meanwhile, fit a food processor with the steel blade attachment, then close the lid and turn motor on. Drop the garlic through feed spout and continue processing until the garlic is minced. Open lid and add carrot and celery. Process until the carrot and celery are finely chopped. Open the lid and add onions. Pulse until the onions are roughly chopped. Alternatively, use a knife to mince the garlic, finely chop carrot/celery and dice onions.

Step 4: Cook turkey sausage

Remove the casings from turkey sausage (if necessary) by slicing along the length of each sausage and slipping the casing off. Heat oil in a large skillet over high heat. Crumble in sausage and cook, stirring and breaking up chunks of meat until browned, 4 to 5 minutes. Stir in the vegetable mixture, Italian seasoning, salt and pepper.

Cook, stirring occasionally until the vegetables are cooked down and browned slightly, 8 to 12 minutes. Pour in the wine and cook until mostly evaporated, 2 to 3 minutes. Stir in tomato and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally until the vegetables are tender, about 5 minutes.

Step 5: Garnish & serve

Serve the ragu ladled over the squash. Sprinkle with basil and serve.

FAQs and Expert Tips

Additional Spaghetti Squash Recipes to Try

• You’ll love this low-carb version of Spaghetti Squash Amatriciana.
•  Prepare yourself for some culinary gushing with this Spaghetti Squash with Chèvre, Almonds and Lemon Thyme Dressing.
• Spaghetti Squash with Mushroom Rosemary Sauce may be low carb but it’s certainly full of flavor.
• This Italian Stuffed Spaghetti Squash recipe is made with Chicken Sausage, ricotta and marinara sauce and is cheesy and total comfort food.
• This Spaghetti Squash Casserole is flavored with Southwest flavors FTW!