1 large fresh spaghetti squash
1 package (14 ounce) Hot Beyond
Sausage (roasted in 350 degree oven for 30 to 40 minutes and sliced diagonally 1/2 inch thick once cool)
2 ounces olive oil
6 cloves garlic, peeled and sliced thinly
2 onions, diced 1/2 inch
2 red peppers, diced 1/2 inch
20 grape tomatoes, sliced in half
1 bunch fresh baby spinach, chopped
32 ounces of canned plum tomatoes, puree
13 ounces of cannelloni beans (cooked separately)
8 ounces of vegetable stock
1 teaspoon red pepper flakes
3 tablespoons dry basil
1 1/2 tablespoons dry oregano
1 bunch fresh basil chopped
Split squash in half, remove any seeds. Drizzle squash with olive oil. Sprinkle squash with salt and pepper. Roast squash on sheet pan, flesh side down, at 350 degrees for 40 to 50 minutes. Let squash cool, remove “spaghetti” flesh with fork (set aside). Cook Beyond Sausage. Let cool and slice.
Heat olive oil and sauté garlic until slightly brown. Add red pepper flakes and cook for 30 seconds. Add pepper, onions and grape tomatoes, cook for 5 minutes.
Add the cooked Beyond Sausage, beans, plum tomatoes, vegetable stock, basil and oregano (dry). Cook for 20 to 25 minutes on low simmer. Pull from stove and add fresh parsley.
Pan heat squash spaghetti with a little water until hot. Place chopped baby spinach on plate and add spaghetti squash on top. Spoon over vegan Beyond Sausage ragu. Garnish with fresh basil.