Name: Pork Sausage Ragù with Zucchini, Spinach & Basil over Spaghetti Squash
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 small pkg fresh basil; 6 cloves garlic; 0.68 kg ground pork sausage; 85 g Parmesan cheese; 3 medium spaghetti squash; 3 tomatoes; 3 (213 ml) cans tomato sauce; 3 medium zucchini squash; black pepper; crushed red pepper; extra virgin olive oil; oregano, dried; salt

Pork Sausage Ragù with Zucchini, Spinach & Basil over Spaghetti SquashPork Sausage Ragù with Zucchini, Spinach & Basil over Spaghetti Squash — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 small pkg fresh basil

6 cloves garlic

0.68 kg ground pork sausage

85 g Parmesan cheese

3 medium spaghetti squash

3 tomatoes

3 (213 ml) cans tomato sauce

3 medium zucchini squash

black pepper

crushed red pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim each squash, halve lengthwise, and scrape out the seeds. Rub the inside of the squash with oil and season with salt and pepper; arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

While the squash roasts, preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add the sausage and cook, breaking it apart with a spoon, until browned and crumbly, 5-6 minutes.

Meanwhile, peel and mince garlic; place in a large bowl.

Trim and medium dice zucchini; small dice tomatoes. Add both to the bowl with the garlic.

Once the pork is browned, add veggies and spices to the pot; cook, stirring occasionally, until veggies soften, 3-4 minutes. (Reserve bowl for later use.)

Add tomato sauce to the pot; stir to combine the sauce and continue to cook until slightly thickened, 4-5 minutes more.

Meanwhile, roughly chop spinach; pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place both in the reserved bowl.

When the sauce is done, add spinach and basil to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine, remove from heat, and cover to keep warm.

Finely grate Parmesan.

Remove squash from the oven; allow to cool slightly, about 5 minutes. Scrape the inside of the squash with a fork to separate into spaghetti-like strands. (Use an oven mitt or towel to hold it with your other hand.)

To serve, divide squash and ragù between plates or bowls; top with Parmesan and enjoy!

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