Smoked Sausage With Spaghetti Squash
Tender roasted spaghetti squash provides naturally noodle-like strands.Smoked sausage adds savory, smoky, and satisfying flavor.Garlic, onion, and bell peppers add color and aromatic depth.Italian seasoning brings a warm herbaceous character to the skillet.Parmesan provides a rich and nutty finishing touch.This easy one-pan-inspired meal is perfect for busy weeknight dinners.
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 Skillet
- 12 oz smoked sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes, optional
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
Prepare the Spaghetti Squash
- Preheat the oven to 400°F (200°C).Carefully cut the spaghetti squash in half lengthwise.Scoop out the seeds and stringy pulp with a spoon.Brush the cut sides lightly 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 and easily pierced with a fork.Allow it to cool for a few minutes before scraping it into strands.
Brown the Smoked Sausage
- While the squash is roasting, heat a large skillet over medium-high heat.Add the olive oil and sliced smoked sausage.Cook for approximately 4–6 minutes, turning occasionally, until the sausage is browned around the edges.Transfer it temporarily to a plate.
Sauté the Vegetables
- Add the diced onion and bell peppers to the same skillet.Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Garlic and Seasonings
- Add the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes.Cook for approximately 30–60 seconds, stirring constantly.Be careful not to burn the garlic.
Add the Broth
- Pour the chicken broth into the skillet.Stir and scrape up any flavorful browned bits from the bottom of the pan.Allow the mixture to simmer for approximately 2 minutes.
Create the Squash Strands
- Use a fork to gently scrape the roasted squash lengthwise.The flesh should separate into spaghetti-like strands.
Combine the Ingredients
- Return the browned sausage to the skillet.Add the spaghetti squash strands and toss gently until everything is well combined.If using spinach, add it now and cook until wilted.
Add Parmesan
- Reduce the heat to low.Add the Parmesan cheese and gently toss.For a richer finish, add a small amount of butter if desired.Taste and adjust the salt and pepper.
Garnish and Serve
- Remove from the heat.Sprinkle with fresh parsley and additional Parmesan.Serve immediately while warm.
Notes
- Choose your sausage carefully: Different smoked sausages vary considerably in salt and fat content.
- Roast the squash: Roasting gives the squash better flavor and helps prevent excess moisture.
- Don't overcook the squash: Overcooking can make the strands soft and watery.
- Brown the sausage well: Browning develops deeper smoky and savory flavors.
- Watch the salt: Smoked sausage and Parmesan can both be quite salty.
- Use fresh garlic: Fresh garlic gives the skillet a much more aromatic flavor.
- Toss gently: Rough stirring can break the squash strands.
- Serve hot: The dish tastes best immediately after the Parmesan has melted.