Categories: Slow Cooker
Ingredients
- 4 links sweet Italian chicken sausage, casings removed
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 medium celery stalk, chopped
- 1/4 cup chopped parsley
- 2 cups canned crushed tomatoes
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 3 lbs. spaghetti squash, cut in half and seeds scooped out
- 1/8 tsp kosher salt
- Black pepper
- Grated Parmesan, for serving
Directions
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Heat a large nonstick skillet over medium-high heat. Add the sausage and cook, using a wooden spoon to break the meat into small pieces as it browns, 4-5 minutes. Add the onion, carrot, celery, and parsley. Reduce the heat to low and cook, stirring, until the vegetables are golden and beginning to caramelize, 8-10 minutes. Transfer to a slow cooker and stir in the tomatoes, thyme, and rosemary. Nestle the spaghetti squash into the mixture in the slow cooker, cut side down.
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Cover and cook on LOW 5 hours.
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Remove the squash and set aside to cool slightly. Using a fork, scrape the flesh of the squash into strands and into a colander to drain well. Using the back of a spoon, squeeze and excess water out of the strands. Put 1 cup of spaghetti squash onto each of 4 plates.
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From the ragu, pick out and discard the herb sprigs. Season with the salt and pepper. Ladle 3/4 cup of the ragu on top of the squash on each plate. Sprinkle with Parmesan and serve.