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Slow Cooker Spicy Italian Sausage Ragu over Spaghetti Squash
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Knife

Ingredients
  

  • 1 pound ground spicy Italian sausage
  • 1 medium spaghetti squash (about 3 pounds)
  • 1 (28-ounce) can crushed tomatoes
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped, for garnish
  • Grated Parmesan cheese, for serving

Instructions
 

  • Add the ground spicy Italian sausage, crushed tomatoes, chopped onion, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine and break up the sausage as much as possible.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the sausage is fully cooked and the sauce has thickened slightly.
  • About 45 minutes before the sauce is done, preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and bake for 30 to 40 minutes, until the flesh is tender.
  • Let the squash cool for a few minutes, then use a fork to scrape the flesh into strands. Divide the strands among four plates.
  • Spoon the sausage ragu over the squash strands. Top each serving with chopped parsley and grated Parmesan cheese.

Notes

If the sauce seems too thick at the end of cooking, stir in a splash of water to loosen it. For milder heat, reduce the red pepper flakes to 1/4 teaspoon. Leftovers keep well in the fridge for up to three days and reheat gently on the stovetop or in the microwave. The squash can also be cooked in the microwave: pierce the whole squash several times and cook on high for 10 to 12 minutes, turning once, until soft.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Baking Sheet, Knife