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Spaghetti Kabob Ragu Recipe

Elevate your weeknight dinner with this exciting Ragú®-inspired recipe! Grilled shrimp, sausage, pineapple, and mushroom kabobs are nestled atop creamy spaghetti squash, all beautifully presented on a bed of vibrant bok choy and finished with a sprinkle of salty feta. This recipe is a flavor explosion – sweet, savory, and slightly spicy – perfect for a fun and healthy meal.

Prep Time 30 mins
Cook Time 80 mins
Calories 267.9 kcal
Protein 32g
Rating 5.0 (1 Reviews)
Spaghetti Kabob Ragu 18

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spaghetti Kabob Ragu

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How to Make Spaghetti Kabob Ragu

  1. Preheat oven to 350°F (175°C).
  2. Cut 1 medium spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle each half with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt.
  4. 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.
  5. 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.
  6. Peel and devein 1 pound pre-cooked shrimp.
  7. Cook 1 (14 ounce) Italian sausage link until almost done; remove from casing and cut into 1-inch chunks.
  8. Thread onion, pineapple, mushroom, shrimp, and sausage onto 6-8 skewers, alternating ingredients.
  9. Brush kabobs with 1 tablespoon olive oil.
  10. Grill kabobs over medium heat for 2-4 minutes per side, ensuring all four sides are grilled.
  11. 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.
  12. Stir in 3/4 cup Ragú® pasta sauce into the spaghetti squash.
  13. Microwave for 1-2 minutes, or until heated through.
  14. Arrange cleaned bok choy stalks on a serving platter.
  15. Divide the spaghetti squash equally among the bok choy stalks.
  16. Top each serving with a kabob.
  17. Drizzle 1/4 cup Ragú® pasta sauce over the kabobs.
  18. Sprinkle generously with crumbled feta cheese.

Nutrition Information (Approximate per serving)

Sodium

51 g

Sugar

20g

Fat

24g

Carbs

3g

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