Ingredientes para Spaghetti Kabob Ragu
- 1 medium spaghetti squash
- 2 teaspoons olive oil
- Sea Salt
- Link Sausage
- Shrimp
- Baby Bella Mushrooms
- Fresh Pineapple Chunks
- Rag Pasta Sauce
- Sweet Onion
- Chinese Celery
- crumbled feta cheese to taste
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Como fazer Spaghetti Kabob Ragu
- Preheat oven to 350°F (175°C).
- Cut 1 medium spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each half with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt.
- Wrap each half tightly in foil and bake for 45-60 minutes, or until the squash is tender and easily pulls away from the sides.
- While squash bakes, prepare the kabobs: Cut 1 cup fresh pineapple into 1-inch chunks. Clean and slice 8 oz mushrooms. Cut 1 medium onion into wedges. Separate the petals of the onion.
- Peel and devein 1 pound pre-cooked shrimp.
- Cook 1 (14 ounce) Italian sausage link until almost done; remove from casing and cut into 1-inch chunks.
- Thread onion, pineapple, mushroom, shrimp, and sausage onto 6-8 skewers, alternating ingredients.
- Brush kabobs with 1 tablespoon olive oil.
- Grill kabobs over medium heat for 2-4 minutes per side, ensuring all four sides are grilled.
- Once the squash is cooked, carefully remove from oven and let cool slightly. Gently separate the squash strands from the shell and place in a microwave-safe bowl.
- Stir in 3/4 cup Ragú® pasta sauce into the spaghetti squash.
- Microwave for 1-2 minutes, or until heated through.
- Arrange cleaned bok choy stalks on a serving platter.
- Divide the spaghetti squash equally among the bok choy stalks.
- Top each serving with a kabob.
- Drizzle 1/4 cup Ragú® pasta sauce over the kabobs.
- Sprinkle generously with crumbled feta cheese.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
20g
Fat
24g
Carbs
3g
