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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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spaghetti squash with turkey sausage ragu

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.97

$1.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 50 minutes

Ready in 50 minutes

spoonacular Score:64%

Spoonacular Score: 64%

 

Spaghetti squash with turkey sausage ragu is a caveman, gluten free, dairy free, and primal main course. For $1.97 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 261 calories, 18g of protein, and 9g of fat each. 1 person has made this recipe and would make it again. If you have wine, turkey sausage, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 5%. This score is improvable. Try spaghetti squash with turkey sausage ragout, Turkey Sausage & Mushroom Spaghetti Squash Casserole, and Spaghetti Squash With Cognac Mushroom Ragu for similar recipes.

Ingredients

Servings:
28 oz
28 oz canned tomatoes
canned tomatoes
2
2  carrots
carrots
2 stalks
2 stalks celery
celery
0.5 cups
0.5 cups dry red wine
dry red wine
some
some fresh basil
fresh basil
6 cloves
6 cloves garlic
garlic
2 tsps
2 tsps italian seasoning
italian seasoning
2 tsps
2 tsps olive oil
olive oil
2
2  onions
onions
1 pinch
1 pinch crushed red pepper
crushed red pepper
0.5 tsps
0.5 tsps salt
salt
2.5 lb
2.5 lb spaghetti squash
spaghetti squash
1 lb
1 lb turkey sausage
turkey sausage
2 cups
2 cups water
water
28 oz canned tomatoes
28 oz
canned tomatoes
2  carrots
2
carrots
2 stalks celery
2 stalks
celery
0.5 cups dry red wine
0.5 cups
dry red wine
some fresh basil
some
fresh basil
6 cloves garlic
6 cloves
garlic
2 tsps italian seasoning
2 tsps
italian seasoning
2 tsps olive oil
2 tsps
olive oil
2  onions
2
onions
1 pinch crushed red pepper
1 pinch
crushed red pepper
0.5 tsps salt
0.5 tsps
salt
2.5 lb spaghetti squash
2.5 lb
spaghetti squash
1 lb turkey sausage
1 lb
turkey sausage
2 cups water
2 cups
water

Equipment

food processor
food processor
baking pan
baking pan
microwave
microwave
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
food processor
food processor
baking pan
baking pan
microwave
microwave
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

Read the detailed instructions on Healthy Seasonal Recipes

Price Breakdown

Cost per Serving: $2.15
Ingredient
28 ounces canned tomatoes
2 carrots
2 stalks celery
1/2 cup dry red wine
some fresh basil
6 cloves garlic
2 teaspoons italian seasoning
2 teaspoons olive oil
2 onions
2 1/2 pound spaghetti squash
1 pound turkey sausage
Price
$1.70
$0.21
$0.30
$1.57
$0.47
$0.40
$0.19
$0.10
$0.48
$3.75
$3.73
$12.91

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
278 Calories
18g Protein
9g Total Fat
30g Carbs
19% Health Score
Limit These
Calories
278
14%

Fat
9g
14%

  Saturated Fat
1g
12%

Carbohydrates
30g
10%

  Sugar
13g
15%

Cholesterol
56mg
19%

Sodium
879mg
38%

Alcohol
2g
12%

Get Enough Of These
Protein
18g
37%

Vitamin A
4142IU
83%

Vitamin B6
0.84mg
42%

Vitamin B3
7mg
36%

Manganese
0.69mg
35%

Fiber
7g
29%

Vitamin C
23mg
29%

Potassium
969mg
28%

Vitamin K
28µg
27%

Phosphorus
226mg
23%

Copper
0.44mg
22%

Zinc
3mg
22%

Iron
3mg
21%

Vitamin B5
1mg
20%

Magnesium
75mg
19%

Vitamin B2
0.32mg
19%

Vitamin B1
0.27mg
18%

Vitamin E
2mg
17%

Vitamin B12
0.98µg
16%

Folate
62µg
16%

Calcium
145mg
15%

Selenium
2µg
3%

covered percent of daily need

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