Careme

Ingredients

• Spaghetti Squash 1 medium (about 2–2.5 lb) $1.49/lb (sale)
• Harris Teeter Italian Sweet Pork Sausage (1 lb) 12 oz (about 3 links), casings removed $5.99 (sale)
• Kroger® Whole White Mushrooms (8 oz) 8 oz, sliced $1.24 (sale)
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion (about 4 oz), thinly sliced $1.99 (sale)
• Garlic 3 cloves, minced $0.60 (sale)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1 cup $1.67 (sale)
• Olive oil 2 tbsp, divided —
• Italian seasoning (or dried oregano) 1 tsp —
• Salt 1/2 tsp, plus more to taste —
• Black pepper 1/2 tsp —
• Crushed red pepper flakes (optional) 1/4 tsp —
• Parmesan (optional, for serving) 2 tbsp, finely grated —

Instructions

1. Heat the oven: set oven to 425°F.
2. Prep spaghetti squash: carefully halve 1 medium spaghetti squash lengthwise and scoop out seeds. Rub cut sides with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Place cut-side down on a sheet pan.
3. Roast squash: roast 30–35 minutes until the skin gives when pressed and the strands pull easily with a fork.
4. Start the ragu on the stove: while squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz Italian sweet sausage (casings removed) and break into small crumbles. Cook 6–8 minutes until browned.
5. Add aromatics and mushrooms: add 1/2 sliced onion, 8 oz sliced mushrooms, 3 minced garlic cloves, 1 tsp Italian seasoning, 1/4 tsp crushed red pepper flakes (optional), 1/4 tsp salt, and 1/4 tsp black pepper. Cook 6–8 minutes, stirring, until mushrooms release liquid and begin to brown.
6. Simmer: pour in 1 cup chicken broth and scrape up browned bits. Simmer 5–8 minutes until slightly reduced and saucy. Taste and adjust salt and pepper as needed.
7. Finish squash: flip squash halves cut-side up. Use a fork to scrape into strands; season the strands with a pinch of salt and pepper if needed.
8. Serve: divide spaghetti squash strands between two bowls/plates and spoon sausage-mushroom ragu over each. Top with 1 tbsp Parmesan per serving (optional).