For healthier and veggie-packed comfort food, it doesn’t get any better than this creamy and cheesy gluten free and low carb Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce.
Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce
Originally published on March 10, 2012. Photos updated on March 28, 2016. Look at the photos of my little Bug! And I can’t believe this was one of my earliest ventures into spaghetti squash.
I’ve gotten a few people intrigued by spaghetti squash, and some who haven’t had it in awhile are looking for new ways to use it. In fact, Katie, from ...and a glass of red wine was asking for a spaghetti squash recipe to make for her brother and fiance. Unfortunately I couldn’t get this post up on Thursday, since The Bug decided that a 1 hour nap was sufficient, and then proceeded to be a cranky, miserable mess for the rest of the day. And I think she came up with a fabulous-sounding dinner that incorporates some of my favorites – scallops, mushrooms, and butternut squash. But maybe she’ll give this a try another time. I hope you do, too.
And if you aren’t quite ready to make the spaghetti squash leap, try the sauce over some spaghetti or penne or whatever pasta shape you prefer. It is really yummy!
And look, even easy enough that a not-quite-2-year old can help…
And I know I have been on an Italian kick, giving you this and this over the past few days. Maybe I a using tomatoes and garlic to counteract all of last weekend’s chocolate. I promise, I’ll be switching it up a bit this week.
Do you have a “go-to” meal that you like to serve to guests?
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- 1 spaghetti squash (or pasta of your choice)
- 3 sausage links (I like to use hot turkey sausages, but you can use the meat of your choice, and mild or hot)
- Half of a large, sweet onion, chopped
- ¼ cup red wine
- One 15 oz. can or half of a 28 oz. can (about 1½ cup) crushed tomatoes (I typically us Tuttorosso when I am using crushed tomatoes. It has a little basil in it, so if you use a brand without basil, you may want to add a little fresh or dried)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- freshly ground pepper
- ¼ cup heavy cream
- ¼ cup grated parmesan cheese
- 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
- ½ cup frozen peas (optional)
- ¼ cup shredded mozzarella cheese
- 2-3 Tablespoons grated parmesan cheese for topping
- Cook the spaghetti squash and scrape out the "noodles" (see this post for my oven method and a link to a microwave method). Preheat or keep your oven set at 400ºF.
- Heat a pan over medium heat, and spray with olive oil or cooking spray.
- Squeeze the sausage out of the casings into the pan, and cook until is starts to get nice and brown.
- Add the onions and saute until translucent and soft.
- Add the wine, tomatoes, oregano, salt, and pepper, and simmer until it is hot and the onions are fully cooked.
- Stir in the heavy cream, parsley, ¼ cup parmesan cheese, and frozen peas.
- Pour enough sauce over the squash noodles (or pasta) until it is as saucy as you like (I like mine less saucy as my husband, so there may be some extra sauce, which you can serve on the side).
- Pour the mixture into a glass baking pan or casserole dish (I use the 1½ qt. oval Corningware) that has been sprayed with olive oil or cooking spray.
- Bake for about 10-15 minutes, or until hot and bubbly, and the cheese is golden brown.
Here are some more spaghetti squash recipes…
- Spaghetti Squash Pastitsio
- Skinny Beef Stroganoff Stuffed Spaghetti Squash
- Turkey Sausage and Mushroom Spaghetti Squash Casserole
And some from my friends…
- Pasta Primavera with Spaghetti Squash from Food Faith Fitness
- Spaghetti Squash with Feta and Herbs from Recipe Runner
- Cheddar Broccoli Spaghetti Squash Casserole from Low Carb Yum