Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce
Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce is healthier and veggie-packed comfort food. This creamy and cheesy spaghetti squash casserole is an easy dinner recipe that’s also low carb and gluten free. It’s a great gluten free casserole recipe any night of the week!
How to Make Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce
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. This recipe has been a favorite of several friends over the years, plus my family as well.
Although I must say, I do have a love-hate relationship with spaghetti squash. Yes, it’s a great pasta alternative for people like me who have to avoid gluten, or those that have to watch their carb intake. Plus, well, it’s delicious. I’d actually take spaghetti squash over noodles any day. But seriously, I’m afraid I’m going to lose a finger every time I try to hack into one.
Yes, I know you can bake it without cutting it in half, but I find that it retains a little too much moisture, especially when you are putting it into a spaghetti squash casserole like this recipe. And extricating the seeds and the fine stringy things from the squash “noodles” is definitely harder than just scraping them out of a raw spaghetti squash.
I just continue to put my life on the line so I can make deliciousness like this…
Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce is a healthy, low carb, gluten free dinner even the biggest pasta-lovers will enjoy!
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. With the little bit of kick from the spicy sausage smoothed out by the bit of cream that makes the sauce rich and velvety, you are going to want to pour it over everything. I added few peas for a pop of texture and color, and of course we all know that no pasta (or fake pasta) casserole is complete without some cheese on top. You guys, I know this is the most cliche and overused word to describe a dish, but seriously, it is really yummy! I hope you’ll try it soon!
If you like this spaghetti squash recipe, try these…
- Spaghetti Squash Pastitsio
- Turkey Sausage and Mushroom Spaghetti Squash Casserole
- Sicilian Chicken and Mushrooms Spaghetti Squash Casserole
- Skinny Beef Stroganoff Stuffed Spaghetti Squash
And how about 12 of the Best Spaghetti Squash Recipes!
My friends also have some other amazing spaghetti squash recipes. Turn your favorite dip into dinner with Spinach Artichoke Spaghetti Squash from Taste and Tell. Proving simplest is best is this Cacio e Pepe Spaghetti Squash from A Family Feast. And a classic gets lightened up with Chicken Cacciatore Stuffed Spaghetti Squash from Sugar Free Mom.
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This Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce recipe is the best!
A healthy, gluten free, low carb comfort food that's just as creamy, cheesy, and delicious as any pasta casserole recipe.
- 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
- 1/2 large sweet onion, chopped
- 1/4 cup red wine
- 15 oz crushed tomatoes (I typically use 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)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- freshly ground pepper
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1 Tablespoon fresh parsley or 1 teaspoon dried parsley
- 1/2 cup frozen peas optional
- 1/4 cup shredded mozzarella cheese
- 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.
- Sprinkle the mozzarella cheese evenly across the top of the casserole.
- Bake for about 10-15 minutes, or until hot and bubbly, and the cheese is golden brown.
Originally published on March 10, 2012. Photos updated on March 28, 2016.