Rating: 4.5 stars
41 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Delicious!

Recipe Summary

cook:
1 hr 15 mins
additional:
10 mins
total:
1 hr 40 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

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  • Season squash halves with olive oil, salt, and black pepper. Place squash, cut-side down, on prepared baking sheet.

  • Bake in the preheated oven until tender, about 1 hour. Cool squash for 10 minutes; scrape flesh out of squash with a fork.

  • Cook and stir sausages in a skillet over medium heat until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  • Stir spaghetti squash, canned tomatoes, diced tomato, and garlic into skillet with sausages; cook and stir until warmed-through, 2 to 4 minutes. Add spinach; cook and stir until spinach wilts, 2 to 4 minutes. Season with salt and black pepper.

Nutrition Facts

397 calories; protein 11.9g; carbohydrates 31.4g; fat 26.5g; cholesterol 23.1mg; sodium 760.9mg. Full Nutrition
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