Spaghetti Squash with Turkey Sausage Pomodoro Sauce

I make a lasagna with a similar sauce and every time I do, people always comment on how delicious the sauce is. So I decided to make the sauce on its own and serve it over spaghetti squash – a terrific autumnal alternative to pasta. Since the sauce makes such a large batch, freeze half for one of those nights when your plan has fallen apart or the home chef is in bed with a cold.

  • 2 tablespoons plus 1 teaspoon olive oil
  • 1 large spaghetti squash
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 1-1/4 pound sweet Italian turkey sausages, casings removed
  • 1-28 oz. can plum tomatoes
  • 1-6 oz. can tomato paste
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • Parmesan cheese, for serving
  • Preheat oven to 375 degrees.
  • Cut spaghetti squash in half lengthwise and remove the seeds and strings around the seeds. Rub one teaspoon of olive oil evenly over a baking sheet. Place squash cut side down on the sheet and bake for 35 to 40 minutes or until outer skin can be easily pierced with the tip of a knife.
  • While squash is roasting, begin making pomodoro sauce. Heat the remaining 2 tablespoons of oil over medium-low heat. Cook the onion until it is softened and becoming translucent, about 5 minutes. Add the garlic and cook for another minute or two. Add the turkey sausage, breaking it up with the back of a spoon, and cook until no longer pink, about 10 minutes. Add the plum tomatoes and their juice, tomato paste, parsley, salt and pepper. Turn heat down to low and simmer for ¬†about 15 minutes, stirring occasionally. Sauce will thicken slightly.
  • Remove squash from oven and carefully turn over each half. Using a fork, scrape the shell until all the stringy squash has been loosened. Place the squash in a bowl.
  • To serve, top spaghetti squash with sauce, then sprinkle with freshly grated or shredded Parmesan cheese.
  • Quick Tips
  • 1. How terrific is it that this squash looks just like spaghetti? For those plain pasta eaters out there, add a little olive oil or butter and cheese and serve it as if you were serving pasta. The flavor is mild and pleasant to young palates.
  • 2. If you don’t want to freeze the sauce, you can keep it in the refrigerator for about 3 days. Consider trying the turkey and spinach roll up recipe with it. Instead of using the sauce recommended in that recipe, substitute this sauce.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4 – 6

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