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.
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.
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.
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!
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.
turned out great! I doubled the recipe and made two dinners. the family LOVED it. even my son who never eats vegetables!
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.
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.
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.
