Spaghetti Squash with Sausage Filling

I have to admit that I probably don’t eat as much squash as I probably should. Pumpkin, acorn, butternut, pattypan, the list goes on and on. With such a variety of squash readily available at our disposal, why is it that we don’t eat more? I wish I had a reasonable explanation, but like most others, I just don’t have one.

With that epiphany in mind, I set out to make squash this weekend and my first foray into Squash Adventures 2010 was a quick dish of spaghetti squash. Admittedly, I’ve made this recipe several times already, but I wanted to start the journey out with a sure thing. Can’t blame a girl for wanting to build a road to success can you?

For those of you who have never experienced spaghetti squash, you’re missing out on an easy to prepare and tasty little veggie here. Preparation is nothing more than simply splitting the squash in half and either roasting it in the oven for about an hour OR if you’re me and as usual either pressed for time or just don’t have a lot patience tokens left in your jar, throw it into the microwave covered in plastic wrap and nuking it for a 8 minutes.

Whatever method you choose, prepping this is as easy as 1-2-3. Once the squash has been cooked, break out your trusty tool, the fork, and just lightly run it through the pulp. Like magic, strands resembling spaghetti will emerge and you’re now ready to begin seasoning, mixing, twirling, or baking to your heart’s content. It doesn’t get much easier than that!

For this recipe, I used the spaghetti squash as a base for a marinara type casserole with italian sausage. I generally prefer to use my own homemade marinara for this which I make in massive batches and freeze for use later, but your favorite store bought sauce works just as fine. The spaghetti squash makes for a lighter, less starchy base for the casserole than if you had used a pasta. We also used a good Parmesan cheese here instead of mozzarella…believe me, resist the temptation to top this with anything other than Parmesan! The rustic nuttiness of a good parm MAKES this dish!

Spaghetti Squash with Sausage Filling

Adapted from Bon Appétit, September 1998

Serves 4


1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
1 pound bulk pork sausage
1 cup chopped green bell pepper
1 cup chopped onion
2 garlic cloves, minced
1 1/2 cups purchased marinara sauce

1/2 cup grated Parmesan cheese


Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.

Using fork, pull out squash strands from shells. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into 9×9 glass pan. (Can be prepared 1 day ahead. Cover; refrigerate.)

Preheat oven to 400°F. Sprinkle with Parmesan and bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Serve.


~ by tastydesu on August 9, 2010.

2 Responses to “Spaghetti Squash with Sausage Filling”

  1. Looks great. Nearly anything baked with cheese on top is for me. It even appears to be healthy – not that that is important to me at all. It hink what I am trying to say is… well nevermind.

  2. We love spaghetti squash, too. The sausage filling looks really yummy 🙂

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