Spaghetti squash is one of my favorite vegetables because I get to enjoy all my favorite spaghetti flavors without the heavy carb load– and it has a subtle crunch that lets me know I’m getting my veggies and enjoying them too!
This is also a super simple meal to pull together at the last minute.
Here’s what you’ll need:
1 spaghetti squash
1 lb. italian sausage (I prefer to use my homemade chicken sausage for this recipe)
1-24 oz. can spaghetti sauce (or plain tomato sauce with 1T. italian seasoning added)
1/3 c. parmesan cheese
2 c. chedder cheese
Here’s how to make it:
Use a large sharp knife to cut the spaghetti squash in half and scrape out the seeds.
Place each half of the spaghetti squash face down in a pan with 1/2 inch water and microwave for about 15 minutes or cook 425 degrees for about an hour. It’s done when strands of the squash easily pull apart into strands and have just a slight crunch when you bite them.
While the spaghetti squash is cooking brown the sausage (or better yet just pull previously browned sausage out of the freezer and thaw it). I like to use my 6 quart french oven when I brown the sausage since I can then just keep adding ingredients to complete the recipe. If using pork sausage drain the excess fat from the pan before adding the spaghetti sauce and parmesan cheese.
Once the spaghetti squash is cooked use a fork to remove all the strands of squash from the outer shell and add the strands of squash to the pan with the sausage and sauce mixture. Stir in the cheddar cheese and serve!