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!

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Average Rating: 0

Prep

10 minutes

Cook

40 minutes

Total

50 minutes

Serves

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.

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Ingredients

1 medium spaghetti squash

1 jar tomato spaghetti sauce (about 24 oz)

1/2 lb Italian sausage

1/2 lb ground beef

1 onion, chopped

4 garlic cloves, minced

1/2 cup mushrooms, sliced (optional)

1 tsp sugar

Olive oil, salt, and pepper

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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.

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