Italian Sausage Spaghetti Squash
Roasted spaghetti squash provides tender, noodle-like vegetable strands.Savory Italian sausage adds rich flavor and satisfying texture.Garlic and onion create an aromatic foundation for the tomato sauce.Italian herbs add classic Mediterranean flavor.Parmesan and mozzarella provide a delicious cheesy finish.This easy skillet dinner is perfect for cozy weeknight meals.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash, approximately 3–4 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Sausage Tomato Sauce
- 1 pound Italian sausage, mild or spicy
- 1 tablespoon olive oil, if needed
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 can (14–15 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup chicken or vegetable broth
For Finishing
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese, optional
- Fresh basil leaves
Instructions
Prepare the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash lengthwise.Scoop out the seeds and stringy center using a spoon.Brush the cut sides with olive oil and season with salt and black pepper.
Roast the Squash
- Place the squash halves cut-side down on a parchment-lined baking sheet.Roast for approximately 35–45 minutes, depending on the size of the squash.The flesh should be tender but not mushy.Allow it to cool for a few minutes before scraping it into strands.
Brown the Italian Sausage
- While the squash is roasting, heat a large skillet over medium-high heat.Add the Italian sausage, removing the casing if necessary.Break it into small pieces using a wooden spoon.Cook for approximately 6–8 minutes, stirring occasionally, until browned and cooked through.Transfer the sausage to a plate if necessary.
Sauté the Onion
- If the skillet looks dry, add a small amount of olive oil.Add the diced onion.Cook for approximately 3–4 minutes, until softened and lightly golden.
Add the Garlic
- Add the minced garlic.Cook for approximately 30–60 seconds, stirring constantly.Avoid browning the garlic too much because it can become bitter.
Build the Tomato Sauce
- Add the crushed tomatoes, tomato paste, oregano, Italian seasoning, red pepper flakes, salt, black pepper, and broth.Stir well.If the tomatoes are particularly acidic, add a small amount of sugar.
Simmer
- Return the browned Italian sausage to the skillet.Reduce the heat to medium-low.Simmer for approximately 10–15 minutes, stirring occasionally.The sauce should thicken slightly and become rich and flavorful.
Add Fresh Basil
- Stir in the chopped fresh basil during the final few minutes of cooking.Taste and adjust the seasoning.
Create the Squash Strands
- Use a fork to gently scrape the roasted squash flesh lengthwise.The flesh should separate into long strands.Transfer the strands to the skillet with the sausage sauce.
Combine
- Gently toss the spaghetti squash with the Italian sausage and tomato sauce.Allow everything to heat together for approximately 2–3 minutes.
Add Cheese
- Sprinkle Parmesan over the top.If using mozzarella, scatter it evenly across the surface.Cover the skillet for a few minutes or place it briefly under a broiler-safe grill until the mozzarella melts and becomes lightly golden.
Garnish and Serve
- Finish with fresh basil and additional Parmesan.Serve hot.
Notes
- Choose good-quality sausage: The sausage provides much of the dish's flavor, so quality matters.
- Mild or spicy works: Choose according to your preferred level of heat.
- Don't overcook the squash: Slightly firm strands have a better texture.
- Brown the sausage well: Browning creates deeper savory flavor.
- Use fresh garlic: Fresh garlic gives the tomato sauce a much better aroma.
- Taste before adding salt: Sausage and Parmesan can already contain considerable salt.
- Add cheese at the end: This keeps the Parmesan and mozzarella fresh and flavorful.
- Serve immediately: The squash is best while hot and freshly combined with the sauce.