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My review
Italian Sausage Spaghetti Squash
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Allmyhearts
"Easy gluten-free dinner for the family."
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Ingredients
2 h servings 170Original recipe yields 12 servings (1 9x13-inch casserole dish)
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
- Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
- Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
- Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
- Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.
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Reviews
Read all reviews 2228 Ratings
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Most helpful positive review
6/24/2016
When I told my husband the main ingredients were sausage and spaghetti squash, he groaned and said "Will you please stop experimenting with recipes". Well.....I went ahead and made it anyway a...
Most helpful critical review
12/10/2015
Italian Sausage Spaghetti Squash Haiku: "I've now made this twice. It's still pretty watery, even with changes." First time I made this I followed the recipe and it had way too much liquid when ...
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6/24/2016
When I told my husband the main ingredients were sausage and spaghetti squash, he groaned and said "Will you please stop experimenting with recipes". Well.....I went ahead and made it anyway a...
12/10/2015
Italian Sausage Spaghetti Squash Haiku: "I've now made this twice. It's still pretty watery, even with changes." First time I made this I followed the recipe and it had way too much liquid when ...
3/29/2016
Took the idea and changed it a bit. Baked the spaghetti squash for 40 min then fried it up in a skillet with sausage, peppers, and onion with garlic. Added shredded cheese and jar of pasta sauce...
9/5/2017
I loved this recipe. I didn't cut the squash lengthwise. I microwaved the entire squash for 5 minutes to soften the skin and make it easier to cut. I then cut off each end and cut the rest ...
9/27/2017
Delicious. I see several people mentioned theirs was watery. To fix that, I salted the cut sides of the squash after seeding it and allowed it to sit for 15 mins. Then used a paper towel to wipe...
8/2/2018
Great recipe! This can be made vegan as well. Just substitute vegan cheese, Tofurkey Italian sausage, and vegetable broth. I’ve made it 3 times now and I love it.
10/20/2017
Very good. Only had 1/4 lb. of sausage so also added 3/4 lb. of ground beef. The sauce was loaded with meat and veggies, but was brothy. It needed some viscosity and salt so I added an 8 oz. ...
10/24/2016
turned out great! I doubled the recipe and made two dinners. the family LOVED it. even my son who never eats vegetables!