Roasted Spaghetti Squash with Sausage

November 12, 2012


This dish is a weeknight dream. Cut a spaghetti squash in half and whack it in the oven. Scrape out it’s crazy spaghetti-like strands. Saute some sausage. Throw the lot together with a huge handful of freshly grated Parmesan and some herbs. Boom.

Certainly I encourage noone to think of spaghetti squash as a substitute for pasta – you’ll only find it disappointing if you do – rather, enjoy it for what it is and enjoy the fact that it’s more compatible with things like sausage and tomato sauce than any of its squash cousins.

And please forgive the propensity of weeknight iPhone pictures of late – I’d rather share a good recipe with you than not, just because the photos aren’t up to scratch. I hope you agree!

Roasted Spaghetti Squash with Sausage
from White on Rice Couple


  • 1 spaghetti squash (3lbs or 1365g)
  • 2 tbsp/ 30ml olive oil
  • 5 or 6 medium shallots, thickly sliced
  • 3 cloves garlic, minced
  • 3/4 lb/ 340g uncooked sausage (I used mild Italian sausage but any kind would work! If it’s in casing, be sure to remove it and separate into small balls before cooking.)
  • 1 cup/ 60g coarsely grated Parmesan
  • 1 tbsp finely chopped oregano
  • Coarse salt and fresh cracked pepper, to taste


  1. Preheat oven to 375F/190C. Grease a baking sheet with one tbsp olive oil.
  2. Slice spaghetti squash in half lengthwise. Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
  3. Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Remove from the oven and finish loosening and removing the “spaghetti” from the squash shells and set aside.
  4. Heat a large pan over medium heat. Heat remaining olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook without stirring until the bottom side of the sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through, 2-3 minutes.
  5. Add spaghetti squash strands to the sausage and continue cooking until heated, less than a minute.
  6. Remove from heat. Toss in Parmesan and oregano. Season with sea salt and fresh cracked pepper. Serves 3-4.
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{ 6 comments… read them below or add one }

Kathryn November 12, 2012 at 5:11 pm

I love quick and easy weeknight meals. I’ve never seen a spaghetti squash here but I’m so intrigued by it.


sofia November 12, 2012 at 11:01 pm

simply genius. i’ll be trying this!


elizabeth November 13, 2012 at 3:47 pm

Spaghetti squash with red sauce and turkey meatballs is one of our weekday go-to meals now that they are back in season. Since the strands are rather plain on their own, I do like that they afford me an excuse to have some extra parmesan and sauce. :)


Angharad November 14, 2012 at 10:09 am

I’m pretty sure that’s the best thing about them – slathering them in more Parmesan than would ever be deemed necessary :)


Sandi November 30, 2012 at 1:36 am

If you happen to see one, try a Stripetti squash. A cross between spaghetti squash and a Delicata squash, it has fine strands and a more distinct flavor. A little sweet, a little nutty. With a little browned garlic butter (or a good olive oil) and some Parm and a grind of pepper, it’s delish. First winter squash I every got the DH to like.


Angharad December 3, 2012 at 12:00 am

Great tip, thank you!


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