Ingredients

The following ingredients have 4 Servings
  • 1 spaghetti squash
  • 3 raw turkey sausage links (hot or mild, or you can use pork sausage)
  • 1/2 large sweet onion, (chopped)
  • 1/4 cup red wine
  • 15 oz crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • freshly ground pepper
  • 1/4 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 1 Tablespoon fresh parsley (or 1 teaspoon dried parsley)
  • 1/2 cup frozen peas (optional)
  • 1/4 cup shredded mozzarella cheese
  • 3 Tablespoons grated parmesan cheese ( for topping)

Instruction

  • Cook the spaghetti squash in your desired manner (see link in Notes for five methods) and scrape out the "noodles". Preheat or keep your oven set at 400ºF.
  • Heat a pan over medium heat.
  • Squeeze the sausage out of the casings into the pan, and cook until is cooked through and browned.
  • Add the onions and saute until translucent and soft.
  • Add the wine, tomatoes, oregano, salt, and pepper, and simmer until it is hot and the onions are fully cooked.
  • Stir in the heavy cream, parsley, ¼ cup parmesan cheese, and frozen peas.
  • Pour enough sauce over the squash noodles until it is as saucy as you like (there may be some extra sauce, which you can serve on the side).
  • Pour the mixture into a 1 1/2-2 quart glass or ceramic baking pan or casserole dish that has been sprayed with olive oil or cooking spray.
  • Sprinkle the mozzarella cheese evenly across the top of the casserole.
  • Bake for about 10-15 minutes, or until hot and bubbly, and the cheese is golden brown.