Spaghetti Squash with Sausage Ragu and Pine Nuts

Spaghetti Squash with Sausage Ragu and Pine Nuts
Spaghetti Squash with Sausage Ragu and Pine Nuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    (3-pound) spaghetti squash

  • 1/2

    cup pine nuts

  • 12

    oz. raw Italian sausage

  • 2

    tbsp. olive oil (divided use)

  • 1/2

    onion, chopped

  • 1

    cup chicken broth

  • 1

    can (14-1/2 oz.) chopped tomatoes, drained

  • Salt and pepper to taste

Directions

Cut the squash into quarters and scrape out the seeds. Cook the squash in a 375 degree oven for 15 to 20 minutes or in a microwave for 12 to 15 minutes, or until tender when pierced with the tip of a sharp knife. Toast the pine nuts in the oven until lightly browned, about 5 minutes. Remove the sausage from its casing and brown in 1 tbsp. olive oil. Set aside and cook the onion in the remaining 1 tbsp. olive oil until tender. Add the chicken broth, sausage and tomatoes. Bring to a boil and simmer for 5 minutes. Season with salt and pepper. Scrape the strands of squash out with a fork and mix with the sauce. Top with pine nuts.

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