Spaghetti Kabob #Ragu

“Ragú® Recipe Contest Entry. A grilled kabob sitting atop spaghetti squash nestled in a stalk of Bockchoy and feta cheese sprinkled on top.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
6 Kabobs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half and clean out the seeds. Put one teaspoon olive oil and salt each half. Cover with foil and bake for one hour and the squash pulls away from the sides easily.
  3. While the squash is baking cut fresh pineapple into one inch chunks, clean mushrooms, cut onion into wedges and separate the petels . Pull the tails off the pre cooked shrimp.
  4. Cook the sausage link until almost done and cut into chunks.
  5. Alternate onion, pineapple, mushroom,shrimp and sausage on skewers.
  6. Brush kabobs with remaining olive oil and place them on a hot grill. Grill 2-4 minutes per side. Grill all four sides.
  7. Pull squash away from the shell and place in a microwave safe bowl. Stir in 3/4 cup Ragu pasta sauce. Heat through until sauce is hot.
  8. Arrange cleaned Bockchoy stalks on plate. Divide the spaghetti equally between the six stalks. Lay a kabob on top of the squash. Drizzle the 1/4 cup pasta sauce over the kabobs. Sprinkle feta cheese over the top.

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