Spicy Italian Stuffed Spaghetti Squash Ragu Food

SPICY PORK AND BUTTERNUT SQUASH RAGU

Steps:

• Combine first 5 ingredients in bottom of a 6- or 7-qt. slow cooker. Sprinkle ribs with salt, garlic powder and pepper; place in slow cooker. Cook, covered, on low until pork is tender, 5-6 hours., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SPICY ITALIAN STUFFED SPAGHETTI SQUASH #RAGU

Steps:

• Preheat Oven to 400.
• Split clean, dry Spaghetti squash long ways and clean, removing all seeds. I like to use a large spoon for this.
• Oil liberally with olive oil and salt and pepper to taste.
• Place cut side down and roast 45-60 minutes until just tender enough to fluff with a fork. Time will vary depending on size of squash.
• While squash is roasting, work on dicing vegetables and brown Italian sausage.
• Once sausage is browned add in half of the butter and the entire onion. Cook until tender.
• Add in garlic, zucchini, and Ragu Spicy Italian Sauce and simmer until all veggies are tender.
• Season with chopped oregano, salt and pepper to taste.
• Once roasted squash is tender, drag a fork from edge to edge just enough to loosen the flesh from the skin. Divide the Ragu ,mixture between the two halves. Sprinkle crumbled goat cheese evenly between the two pieces.
• In a small bowl, melt remaining butter and add in bread crumbs. Sprinkle evenly on top of the two pieces or squash, careful to cover Ragu mixture.
• Place back into oven and bake for 15 minutes or until the breadcrumbs are nicely golden brown.
• Allow to cool 5 minutes. Serve and enjoy!

STUFFED SPAGHETTI SQUASH

Steps:

• Toss together all ingredients except cheese and stuff into squash halves.
• Feel free to omit or add any veg that you want.
• Wrap each stuffed squash in foil--you will want the steam--and bake in a 375 oven for about 1 hour.
• Remove foil carefully-test squash with a knife and if done top with parmesan cheese and broil for 3-5 minutes.
• Serve with a salad and garlic bread.

SPAGHETTI KABOB #RAGU

Steps:

• Preheat the oven to 350 degrees.
• Cut the spaghetti squash in half and clean out the seeds. Put one teaspoon olive oil and salt each half. Cover with foil and bake for one hour and the squash pulls away from the sides easily.
• While the squash is baking cut fresh pineapple into one inch chunks, clean mushrooms, cut onion into wedges and separate the petels . Pull the tails off the pre cooked shrimp.
• Cook the sausage link until almost done and cut into chunks.
• Alternate onion, pineapple, mushroom,shrimp and sausage on skewers.
• Brush kabobs with remaining olive oil and place them on a hot grill. Grill 2-4 minutes per side. Grill all four sides.
• Pull squash away from the shell and place in a microwave safe bowl. Stir in 3/4 cup Ragu pasta sauce. Heat through until sauce is hot.
• Arrange cleaned Bockchoy stalks on plate. Divide the spaghetti equally between the six stalks. Lay a kabob on top of the squash. Drizzle the 1/4 cup pasta sauce over the kabobs. Sprinkle feta cheese over the top.

SPAGHETTI SQUASH SPAGHETTI #RAGU

Steps:

• Preheat oven to 350 degrees.
• Cut spaghetti squash in half, and remove seeds.
• Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish.
• Add ½ inch of water to the dish, and microwave for 8 minutes, or until the squash is soft.
• Slice Italian sausage into ½ inch pieces and brown the sausage in a large skillet over medium heat.
• Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture.
• Transfer to a 9x13 dish.
• Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
• Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!

STUFFED SPAGHETTI SQUASH

Steps:

• Pierce the squash along one side in a straight line. Don't poke holes all over. You are using the skin as a casserole dish and it will leak if you poke it all over.
• Microwave the squash about 8-10 minutes, high heat. To softish stage so you can scrape the flesh out later.
• Remove from microwave. Using the pierce marks, cut the squash in half so you have two long 'boats.' Cool.
• Brown meat; add garlic, onion, s&p and peppers. Cook until tenderish. Add Italian spice mix and canned tomatoes. Simmer for a few minutes.
• If you are not using meat, sauté the veggies until tender, then continue adding spices and tomatoes.
• While it's simmering--spoon out the seedy portion of the squash and discard.
• Use a fork to scrape the spaghetti into strands. Put the strands into the sauce mix. Stir. Transfer back into boats, piling high! If you have too much, put the remainder into a greased dish.
• Place boats on an ovenproof pan with a lip so any juice will not drip onto oven.
• Sprinkle cheese of choice onto top. Bake, 350°F for about 45 minutes. Enjoy!
• You can of course use more or any veggies--add zucchini, mushrooms, etc. For a different flavor, add black olive slices, mix in 1/2 container of feta and sprinkle the remainder of feta on top. Or use parmesan on top.

SPAGHETTI SQUASH BOATS #RAGU

Steps:

• Place spaghetti squash in microwave for ten minutes to soften.
• Cut squash in half and scrape out seeds. Place cut side down in baking dish and put in a 375 degree oven for about 15 minutes.
• Meanwhile cook sausage in a sautee pan until brown and done. Then add spinach and cook for about a minute until a little wilted.
• Add spaghetti sauce and cook until heated then add goat cheese and remove from the heat.
• Remove squash from the oven and grate squash with a fork into a kitchen towel. Squeeze out excess liquid and put squash into pan with other ingredients and mix.
• Take scraped out squash boats and divide the mixture into each one.
• Melt butter and add bread crumbs and parmesan. Sprinkle over squash mixture and broil for a couple of minutes in the oven until golden brown.