Pork Sausage Ragù with Zucchini, Spinach & Basil over Spaghetti Squash

Directions

1. Roast the spaghetti squash: heat the oven and place a rack in the center. Halve the squash, scoop out the seeds, brush the flesh with oil, and season with salt and pepper. Put the halves cut side down on a lined baking sheet.
2. Roast until the squash is tender and a knife slides through easily, about 20–25 minutes, then remove and let cool briefly.
3. While the squash roasts, heat a medium pan over medium heat and add a thin layer of oil to coat the bottom.
4. Add the ground pork sausage to the pan and crumble it with a spoon, cooking until browned and crumbly, about 4–5 minutes.
5. While the sausage cooks, peel and mince the garlic and place it in a bowl. Dice the zucchini and small dice the tomato, then add both to the garlic bowl.
6. When the pork is browned, stir in the zucchini and tomato and cook for 2–3 minutes until the vegetables start to soften.
7. Pour in the tomato sauce and simmer, stirring occasionally, until slightly thickened, about 3–4 minutes.
8. Roughly chop the spinach and slice the basil into ribbons; add them to the sausage sauce in portions, letting each handful wilt before adding the next.
9. Finish the sauce by turning off the heat, then season as needed and keep warm.
10. Scrape the inside of the cooled spaghetti squash with a fork to create strands. Plate the squash and ladle the ragù over it, then grate Parmesan over the top and serve.