Easy gluten-free dinner for the family.

Recipe Summary

prep:
20 mins
cook:
1 hr 40 mins
total:
2 hrs
Servings:
12
Yield:
1 9x13-inch casserole dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.

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  • 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.

Nutrition Facts

168 calories; protein 8.8g; carbohydrates 13g; fat 9.3g; cholesterol 20.9mg; sodium 510.2mg. Full Nutrition
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Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2016
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 and HE LOVED IT! I added mushrooms to the sauce and decreased the broth to 1 cup like another reader had suggested. It was wonderful and now Mr. Grumbles wants me to make it "at least once a week". It really, really was good. Read More
(24)

Most helpful critical review

Rating: 3 stars
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 pulled from the oven; slotted spoon and splashes abound. Made it again, reducing the chicken broth to 1/2 c. and increasing the tomato paste to the full can, and while the sauce was nice and thick and still as tasty, the spaghetti squash itself just releases too much liquid on its own. It is a delicious dish, but I think it's better to just spoon the sausage sauce over the spaghetti squash rather than mixing it all together and putting it into the oven. Read More
(14)
78 Ratings
  • 5 star values: 63
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/24/2016
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 and HE LOVED IT! I added mushrooms to the sauce and decreased the broth to 1 cup like another reader had suggested. It was wonderful and now Mr. Grumbles wants me to make it "at least once a week". It really, really was good. Read More
(24)
Rating: 5 stars
09/06/2017
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 into 4, ending up with 4 rounds. I salted them and let sit 15 minutes allowing water to escape. I then baked them for one hour and followed the recipe. Try this not cutting the squash lengthwise. You will get much longer strands of the spaghetti as the strands grow around and not lengthwise This is a keeper. Read More
(19)
Rating: 3 stars
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 pulled from the oven; slotted spoon and splashes abound. Made it again, reducing the chicken broth to 1/2 c. and increasing the tomato paste to the full can, and while the sauce was nice and thick and still as tasty, the spaghetti squash itself just releases too much liquid on its own. It is a delicious dish, but I think it's better to just spoon the sausage sauce over the spaghetti squash rather than mixing it all together and putting it into the oven. Read More
(14)
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Rating: 4 stars
03/29/2016
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, then transferred to an oven safe dish. Put extra shredded cheese on top and broiled. Came out great! Read More
(12)
Rating: 5 stars
09/27/2017
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 away the water and salt before roasting. Worked great! Thanks for a delicious recipe. Read More
(12)
Rating: 5 stars
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! Read More
(1)
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Rating: 5 stars
08/03/2018
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. Read More
(1)
Rating: 5 stars
07/07/2020
Sauce is delicious! In fact we liked it so much that next time I’m going to use half as much squash so you have more topping in relation to the squash, put it in a 8x8 pan and use the remaining squash to make the mock coconut pie (spaghetti squash pie) for dessert which is also delicious. Read More
(1)
Rating: 5 stars
10/14/2016
I made this with spicy sausage and loved the flavor. Next time I'll decrease the broth so it isn't watery but this was delicious. Read More
(1)
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