Spaghetti Squash with Turkey Sausage Pomodoro Sauce

May 7, 2011 · 0 comments

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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