Rating: 4.53 stars
40 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Delicious!

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
1 hr 40 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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Reviews (32)

Most helpful positive review

Rating: 5 stars
05/23/2015
Loved this. I used a little more sausage. I'd recommend cooking the squash in a baking dish with an inch of water on the bottom. No foil necessary. Read More
(7)

Most helpful critical review

Rating: 3 stars
07/01/2015
I love spaghetti squash and this was a simple and nutritious way to utilize it. I shamefully I must admit added a lot of shredded parm salt butter and garlic powder because I found it a little bland. Read More
(3)
40 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/22/2015
Loved this. I used a little more sausage. I'd recommend cooking the squash in a baking dish with an inch of water on the bottom. No foil necessary. Read More
(7)
Rating: 3 stars
07/01/2015
I love spaghetti squash and this was a simple and nutritious way to utilize it. I shamefully I must admit added a lot of shredded parm salt butter and garlic powder because I found it a little bland. Read More
(3)
Rating: 5 stars
07/04/2015
This is one of the best recipes ever! I'm not one who likes tomatoes so I made mine with turkey kielbasa olive oil spinach and garlic with the squash mixed in. It was most amazing. Everyone else had theirs the "normal" way. I topped everyone's with fresh grated Parmesan cheese. YUMMMMM! Read More
(3)
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Rating: 4 stars
03/18/2015
This was tasty. For me it needed some more seasoning so I added a salt that had some heat to it. I also used some chicken sausage as that was what was in the freezer Read More
(2)
Rating: 5 stars
03/05/2016
Skipped the meat because we are veggie eaters added fresh basil and used extra garlic and spinach because we love those! Read More
(2)
Rating: 5 stars
01/26/2019
I just made for the second time. This time I used Al Fresco Chicken Italian Sausage. The flavor is amazing. I added red and green peppers that I sauteed with the onion and fresh garlic. This is a perfect Paleo meal. I served the spaghetti squash on the side. Read More
(1)
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Rating: 4 stars
07/27/2017
Very tasty. I added in extra garlic and diced tomatoes for more flavor. Read More
(1)
Rating: 5 stars
12/11/2016
Great recipe for Spaghetti Squash. I used Adells Chicken Sausage and veggies on hand from the fridge. Read More
(1)
Rating: 5 stars
01/04/2018
No changes; made exactly as recipe states. Very good use for spaghetti squash and jump start on my dieting for new year. Read More
(1)