Rating: 5 stars
79 Ratings
  • 5 star values: 64
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Easy gluten-free dinner for the family.

Recipe Summary

20 mins
1 hr 40 mins
2 hrs
1 9x13-inch casserole dish


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


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.

  • 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