Roasted Spaghetti Squash with Pork Sausage Ragù & Parmesan

Directions

1. Preheat the oven to 500°F with the rack in the center, and line a baking sheet with foil if you like easier cleanup.
2. Bring the spaghetti squash to the counter, wash and dry it, then halve lengthwise and scoop out the seeds; brush the cut sides with oil and season with salt and pepper, placing the halves cut-side down on the sheet.
3. Roast the squash until you can pierce the flesh easily with a knife, about 20–25 minutes.
4. Wash, dry, trim, and finely dice the celery.
5. Heat a medium saucepan over medium-high heat.
6. Peel and finely dice the onion; once the pan is hot, add a drizzle of oil and swirl to coat the bottom, then add celery, onion, and sausage; break the sausage apart and cook until browned and crumbly, about 5 minutes.
7. Stir in the marinara, a splash of water if needed, and season with salt and pepper; simmer until the sauce thickens slightly, about 5 minutes, then remove from heat and cover to keep warm.
8. When the squash is ready, let it cool briefly, then scrape the flesh with a fork to separate into noodle-like strands; keep a towel or oven mitt handy for handling the hot squash.
9. To serve, divide the spaghetti-squash strands between bowls, top with the ragù, and finish with shredded Parmesan.