Squash will never replace spaghetti, but I love this recipe for busy nights when I need more vegetables in my life. I usually cook the squash ahead of time. That way it’s ready to just toss together during the week.
| Prep Time | 1 Hour |
| Cook Time | 10 Minutes |
| Servings |
people
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Ingredients
- 1 3-4lb Spaghetti Squash
- 1 Tablespoon olive oil
- 1/2 24 oz jar Spaghetti Sauce
- 1/2 lb turkey or pork sausage Crumbles
- 1/4 Cup Parmesan cheese optional for garnish
Ingredients
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Instructions
Squash
- To prepare the squash slice off the ends and cut the squash in half lengthwise. Scoop out the center with the seeds and discard. Drizzle the olive oil over the inside of the squash.
- Bake at 375F for 30 minutes, face down. Flip the squash face up and bake for another 30 minutes.
- Remove from oven and let cool for a couple minutes until you can touch it without burning yourself. Use a fork to scrape out the insides into a container for storage. It should come out easily like strings of spaghetti.
Spaghetti
- Place your sausage in a large frying pan and cook until fully cooked.
- Add pre-baked spaghetti squash and spaghetti sauce. Mix everything together and cook until everything is warm, about 2-4 minutes. Optional: garnish with parmesan cheese.
Recipe Notes
For a vegan version exclude the sausage and the optional cheese garnish!
