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spaghetti squash with turkey sausage ragu

 
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $0

$0.00 per serving

1 people like this recipe

1 likes

This recipe is ready in 50 minutes

Ready in 50 minutes

spoonacular Score:5%

Spoonacular Score: 5%

 

Ingredients

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

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: $2.09
Ingredient
2 1/2 pound spaghetti squash
6 cloves garlic
2 carrots
2 stalks celery
2 onions
1 pound turkey sausage
2 teaspoons olive oil
2 teaspoons italian seasoning
1/2 cup dry red wine
28 ounces canned tomatoes
some fresh basil
Price
$3.75
$0.40
$0.21
$0.30
$0.48
$3.73
$0.10
$0.19
$1.57
$1.70
$0.08
$12.51

Tips

Health Tips

  • 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.

  • 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).

Price Tips

  • 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.

  • 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.

Cooking Tips

  • 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.

  • 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.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • 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
277 Calories
18g Protein
9g Total Fat
30g Carbs
0% Health Score
Limit These
Calories
277
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
4054IU
81%

Vitamin B6
0.84mg
42%

Vitamin B3
7mg
36%

Manganese
0.67mg
34%

Fiber
7g
28%

Vitamin C
23mg
28%

Potassium
964mg
28%

Phosphorus
225mg
23%

Copper
0.43mg
22%

Zinc
3mg
21%

Vitamin K
21µg
21%

Iron
3mg
20%

Vitamin B5
1mg
20%

Magnesium
74mg
19%

Vitamin B2
0.32mg
19%

Vitamin B1
0.27mg
18%

Vitamin E
2mg
17%

Vitamin B12
0.98µg
16%

Folate
61µg
15%

Calcium
142mg
14%

Selenium
2µg
3%

covered percent of daily need

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