Spaghetti Squash with Sausage

I’m always looking for creative ways to eat veggies, so this Italian-inspired recipe for Spaghetti Squash with Sausage is a great find! The dish is tasty and quick enough for an easy weeknight meal. Plus, spaghetti squash is good for you and a great alternative to pasta.

The recipe calls for microwaving the halved squash but you can roast it if you prefer (roasting will take longer, though).

I used hot Italian sausage as called for in the recipe but you could easily substitute mild Italian sausage instead…or make both kinds if you want. I don’t have a grill pan so I just cooked them in a skillet. Cooking them on a gas grill would work great, too.

Garnish each serving of squash/onion/pepper mixture with a drizzle of olive oil if you like and a healthy dose of freshly grated parmesan cheese. The meal is perfect as is or you could add a tossed green salad and some good bread. Enjoy!

Spaghetti Squash With Sausage
-Recipe from Food Network Magazine

1 small spaghetti squash (about 2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper





8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)
1 red bell pepper, thinly sliced
1 medium onion, halved and thinly sliced
1 clove garlic, chopped
1/4 cup chopped fresh parsley
Freshly grated parmesan cheese, for topping

Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.

Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.

Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.