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Thursday, March 4, 2010

Spaghetti Squash Pomodoro with Hot Italian Turkey Sausage

This is one of my favorites, as well as my husband's!  You think you're indulging in a heavy, Italian dish, when it's actually HEALTHY!  The homemade pomodoro sauce is delicious.  If you have leftover sauce, freeze it!

Serves 4


4 Hot Italian Turkey Sausages (more if each individual wants more than one)
1 Whole spaghetti squash
2 Garlic cloves, peeled and minced
1 Small onion, finely chopped
2 Tsp olive oil
1 Can (28 oz) San Marzano whole peeled plum tomatoes
1/2 Cup dry red wine
3 Tbsp tomato paste
1 Tsp white wine vinegar
1 Tsp dried oregano
1 Tsp dried basil
1 Tsp crushed red pepper flakes

To Make:

Preheat oven to 375.  Halve squash lengthwise and scoop out seeds.  Coat a baking sheet with cooking spray.  Lay halves flesh side down and bake for 35 minutes, or until you can easily pierce the shell. 

Saute olive oil, garlic and onion until onion is transparent.  Add remaining ingredients (all except sausage) and let simmer for 30 minutes. 

Coat separate pan with olive oil and cook sausage on low-med until browned on the outside and cooked thoroughly.  Transfer the sausages into the pomodoro sauce to simmer.

When squash is ready, scrape crosswise with a fork (it will shred and look like spaghetti) and pour sauce and a sausage on top of the squash.

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