½teaspoonsmoked sea saltoptional: if using, decrease amount of kosher salt to 1/2 tsp
Instructions
Cut spaghetti squash in half lengthwise and scoop out the seeds. Either roast (flesh side down) in a sheet pan in a 375 degree oven for about 45 minutes or cook in the microwave for about 10 minutes. If roasting, brush the tops of the squash with a little oil so it doesn't dry out. If microwaving, I just turn the squash flesh-side-down on a plate and microwave for 10-12 minutes. Either way, just cook until it is tender enough to easily stick a fork in it. Leave it in the microwave or oven until ragu is done.
1 spaghetti squash
While the squash is cooking, heat the oil in a large skillet over medium high heat. Add the onion and cook for about 3-5 minutes, or until translucent. Add the garlic and cook quickly (30 seconds). Add the bell pepper and cook until softened, about 5 minutes.
2 tablespoons olive oil, 1 onion, 3-4 cloves garlic, 1 1/2 cups red bell pepper
Increase the heat to medium high and add the ground pork. If using Italian sausage, cut the casings open and spread out the sausage throughout the pan, chopping it with your spatula to break it up. Cook until the pork is browned, about 5 minutes.
1 1/2 pounds ground pork or Italian sausage
Add the crushed tomatoes (or smoked tomatoes), balsamic vinegar, salt, paprika and sugar and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally for anywhere from 15 minutes to 30 minutes until it is reduced to your desired thickness.
Scrape out the flesh of the spaghetti squash with a fork or spoon onto a plate (use a potholder to hold the squash if it is still hot). Spoon the ragu sauce over the squash or serve the squash on the side with plenty of butter and salt and pepper.