Spaghetti Squash with Sausage Ragu and Pine Nuts

By á-2852

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

Details

Servings 4

Preparation

Step 1

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.