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Turkey Sausage Spaghetti Squash Baked "Ziti" Recipe

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This recipe for Turkey Sausage Spaghetti Squash Baked "Ziti", by , is from The Jamie Approved Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jamie Mance


1 1/2 tablespoons extra virgin olive oil
12 ounces ground sweet Italian turkey sausage
1 large shallot, minced
2 large cloves garlic, minced
1 bunch swiss chard, cleaned and roughly chopped
12 ounces white button mushrooms, sliced
flesh from 1 small spaghetti squash, cooked (*see note on how I cook it)
14 ounces crushed tomatoes
1 tablespoon chopped fresh herbs (I used rosemary and thyme)
12 ounces whole milk ricotta, divided
5.5 ounces shredded part-skim mozzarella, divided
salt and pepper
pinch red pepper flakes
Parsley (optional)

Preheat oven to 400F and lightly grease a baking dish.
Place olive oil in a large pot or Dutch oven over medium-high heat.
Add the sausage and cook until browned.
Reduce heat to medium, add the shallots and garlic to the pot and stir.
Cook for about 1 minute until softened and fragrant.
Add the chard and mushrooms to the pot, season with salt and pepper to taste.
Stir and let cook until the chard has wilted and mushrooms softened, about 5-7 minutes.
Add the cooked spaghetti squash, crushed tomatoes, herbs and red pepper flakes to the pot.
Stir until well combined. Bring mixture to a simmer then remove from heat.
Combine 8 ounces of the ricotta with 4 ounces of the shredded mozzarella in a small bowl.
Add to the pot and stir until thoroughly combined.
Transfer the mixture to the prepared baking dish.
Dollop the remaining ricotta on top of the mixture then cover the top with the remaining mozzarella.
Loosely cover the baking dish with aluminum foil and bake for 15 minutes.
Remove foil and bake for another 10 minutes until cheese starts to turn golden brown on top.
Broil for 1-2 minutes for an even crispier/golden brown topping.
Let cool for a few minutes before serving.
Garnish with freshly chopped parsley or basil before serving.

*Spaghetti Squash - half the squash, remove seeds, poke a few holes in the flesh of each halve with a knife. Drizzle with olive oil, season with salt and pepper and bake at 375F in a baking dish for about 45 minutes or until flesh is fork tender. Let cool to the touch then scrape out the flesh with a fork discarding the skin.

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