~ This simple spaghetti squash recipe is topped with a rich, savory Italian sausage sauce. It’s a family favorite that surprises people with how much they enjoy it! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Gluten Free  • 

If you haven’t tried spaghetti squash yet, this recipe is the perfect introduction. It converts skeptics into fans—seriously. Both Gretchen and I have seen guests who’d never touched spaghetti squash before come back for seconds and wonder what took them so long.

It’s that good.

This dish gets passed along with enthusiastic recommendations: “You’ve really gotta try this! You won’t believe it!”

Quick note for first-timers: spaghetti squash doesn’t taste exactly like pasta. It tastes like spaghetti squash — a mild, slightly sweet, nutty vegetable that pairs beautifully with bold sauces. Trust us: you’ll love it.

This version is loosely inspired by my mother-in-law’s recipe, which she adapted from a longtime cook at the Presbyterian House in the Chautauqua Institution. I begged her for the method, and now it’s ready for your table.

Here’s a quick primer to make cooking the squash easy.

The toughest part is cutting through the squash’s tough skin. Use a large, sharp knife and steady hands. Slice the squash in half lengthwise and scoop out the seeds and membranes just like you would a pumpkin.

Brush the cut surfaces with olive oil and season lightly with salt and pepper. There are several ways to cook spaghetti squash—roasting, steaming, or microwaving. This recipe uses the microwave for speed and convenience, but you can roast it if you prefer.

While the squash cooks, sauté onions and garlic, brown the turkey Italian sausage, then add diced tomatoes, oregano, salt, and pepper. Stir in fresh basil off the heat. The sauce comes together quickly while the squash softens.

To test doneness, press the top of the squash gently with your thumb. If the flesh gives and dents slightly, it’s ready. If it resists, microwave a few more minutes and test again.

To create the familiar spaghetti-like strands, either let the squash cool until you can handle it comfortably or use oven mitts. Hold a half firmly and scrape the flesh with a fork; it will come away in long, golden strands that resemble noodles.

Place the shredded squash in a serving bowl, toss gently with a bit of parmesan and salt, then spoon the warm sausage-tomato mixture over the top. Garnish with extra basil and parmesan if you like.

Serving tip: spaghetti squash can release some liquid as it sits. You can either spoon the squash and sauce separately, leaving any watery liquid behind, or stir the strands into the sauce so the released juices become part of the sauce. Both options taste great—choose whichever presentation you prefer.

This recipe is quick, satisfying, and a delicious pasta alternative that works well for weeknights or when you want something lighter without sacrificing flavor. Enjoy!

Parmesan Spaghetti Squash with Italian Sausage

Yield:
7 cups

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Ever tried spaghetti squash? It’s easier and way more delicious than you’d imagine! People LOVE this recipe — quick, easy and healthy.

•  30 Minutes or Less • Gluten Free  •

Ingredients

SPAGHETTI SQUASH:

• 1 spaghetti squash (3 1/2 – 4 pounds)
• 1 teaspoon olive oil
• 3/4 teaspoon kosher salt, divided
• 1/8 teaspoon black pepper
• 1/4 cup parmesan cheese (grated or shredded)

SAUSAGE SAUCE:

• 1 teaspoon olive oil
• 1 cup diced sweet onion (about 1/2 a large onion)
• 2 cloves garlic, minced
• 12 ounces sweet Italian turkey sausage
• 2 (14.5-ounce) cans petite diced tomatoes, drained
• 1/2 teaspoon oregano
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/3 cup chopped fresh basil
• Extra basil and parmesan for garnishing, if desired

Instructions

1. Split squash in half lengthwise and remove seeds and membranes with a spoon. Brush the flesh of each squash half with 1/2 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and a pinch of black pepper.
2. Place squash, skin side up, in a 9×13″ glass baking dish. Microwave on full power for 15–20 minutes, until the tops give under gentle pressure. Let sit about 10 minutes until cool enough to handle (or use oven mitts), then use a fork to shred squash into a large serving bowl. Add parmesan and the remaining 1/4 teaspoon salt and stir until combined.
3. While the squash cooks, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Cook onion and garlic until the onion begins to soften, about 3–5 minutes, stirring so the garlic doesn’t burn.
4. Add sausage and cook until no longer pink, breaking it up as it cooks. Add tomatoes, oregano, 1/2 teaspoon salt, and 1/8 teaspoon black pepper, and simmer until heated through.
5. Remove from heat and stir in basil.
6. Pour the sausage mixture over the shredded spaghetti squash and serve. Garnish with extra basil and parmesan if desired.

Notes

Serving options: Spaghetti squash can become a bit watery as it sits. You can spoon squash and sauce separately, leaving excess liquid behind, or stir the squash into the sauce so the juices become part of the sauce. Both taste great.

Yield: This recipe produces about 6–8 cups, depending on the size of your squash.

Nutrition Information:

Yield: 7 servings
Serving Size: 1 cup

Amount Per Serving:
Calories: 227Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 948mgCarbohydrates: 25gFiber: 6gSugar: 11gProtein: 16g

Nutrition information is an estimate and may vary based on ingredients and preparation. Consult a professional for specific dietary advice.

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