Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.

Recipe Summary

50 mins
10 mins
1 hr 30 mins
30 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.

  • Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.

  • Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.

Cook's Notes:

If you've never cooked with pesto before, don't think of it as spaghetti sauce. A little bit goes a long way! The jars are usually about 1/3 of the size of a spaghetti sauce jar. I'll typically be able to make 3 meals with 1 jar. Just throw the extra in the fridge and save for next time.

Be sure to avoid canola oil in your pesto sauce and sun-dried tomatoes. Also, keep heat on low once you start adding olive oil and pesto sauce.

Nutrition Facts

460 calories; protein 22.4g; carbohydrates 42g; fat 26g; cholesterol 37.2mg; sodium 1825.1mg. Full Nutrition