Entrees
Spaghetti Squash
This recipe is perfect for those looking to enjoy a hearty meal with more vegetables and fewer carbs, while still getting all the flavors of a classic spaghetti dish!
Prep
10 minutes
Cook
40 minutes
Total
50 minutes
Serves
4
people
Author
Cody Landry
This Spaghetti Squash with Italian Sausage and Tomato Sauce recipe is a great option for those looking to enjoy a hearty, comforting dish without the heaviness of traditional pasta. It’s perfect for individuals wanting to increase their vegetable intake, people managing blood sugar, or those seeking a lighter meal.
Spaghetti squash is becoming popular because it’s naturally lower in calories and carbohydrates, while offering fiber and vitamins. It provides a satisfying texture that mimics pasta!
Additions/Substitutions:
- Use ground turkey or chicken for a leaner option.
- Add spinach, bell peppers, or zucchini for extra veggies.
- Swap the jarred sauce with homemade marinara for more control over ingredients.
Ingredients
Directions
For the Spaghetti Squash:
- Preheat oven to 400°F (200°C).
- Cut the squash in half lengthwise, remove seeds, and drizzle with olive oil, salt, and pepper.
- Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender. Scrape out the flesh with a fork to form spaghetti-like strands.
For the Sauce:
- Sauté onions, garlic, and mushrooms (if using) in a large pan with olive oil until softened.
- In a separate pan, cook Italian sausage and ground beef until browned. Drain excess fat.
- Add the jar of tomato sauce and sugar to the onion mixture, then stir in the cooked meats. Simmer for 15 minutes.