Creamy Baked Spaghetti Squash with Sausage and Tomato Cream Sauce
This Creamy Baked Spaghetti Squash Casserole recipe is healthy comfort food packed not only with veggies, but also with amazing flavors. You’ll love the rich but not too heavy tomato cream sauce, and turkey sausage makes it hearty and satisfying. This low carb and gluten free casserole is an easy dinner that’s perfect for any night of the week.
Originally published on March 10, 2012. Photos updated on March 28, 2016.
What is spaghetti squash?
Spaghetti squash is a great pasta alternative for people like me who have to avoid gluten, or those that have to watch their carb intake. It is a winter vegetable that is low calorie and high in fiber, vitamin C, and antioxidants.
Plus it is naturally gluten free and, when cooked, the flesh can be shredded into “noodles” so you can enjoy it much like traditional pasta.
And let’s not forget that it’s delicious. I’d actually take spaghetti squash instead of noodles any day.
Sometimes I am happy to just eat it with basic tomato sauce, Vegan Vegetable Tomato Sauce with Chickpeas, or even Classic Vodka Sauce. And the other day, when I was craving fall flavors, I poured over Pumpkin Cauliflower Alfredo.
But other times I want a change from just topping it with a sauce. This baked spaghetti squash recipe has been a favorite of several friends over the years, plus my family as well.
Maybe you haven’t tried spaghetti squash yet. This is a great dish to make to start out because it is super easy and absolutely delicious. It is a healthy, low carb, gluten free dinner even the biggest pasta-lovers will enjoy!
But if you aren’t quite ready to make the spaghetti squash leap, at least try the sauce over some spaghetti or penne or whatever pasta shape you prefer.
How to Make Spaghetti Squash Casserole
Spaghetti squash noodles are covered in a simple sauce with a little kick from the spicy sausage. But it is smoothed out by the bit of cream that makes the sauce rich and velvety. A few peas add 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.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
This baked spaghetti squash casserole recipe is pretty straightforward! Here’s what you’ll need to make it. Scroll down to the recipe card for amounts.
- Spaghetti squash
- Sausage links – I like to use the raw (not pre-cooked) hot turkey sausages to keep it a bit leaner and add a little spice. But you can use pork sausage and choose if you prefer spicy or mild.
- Red wine – don’t cook with alcohol? You can omit this or add a splash of balsamic vinegar.
- Canned crushed tomatoes – I typically use the Tuttorosso brand 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 basil.
- Dried oregano
- Salt & pepper
- Heavy cream
- Grated parmesan cheese – for the sauce and for sprinkling on top.
- Fresh or dried parsley
- Frozen peas – these are optional, but I like the pop of color and texture.
- Shredded mozzarella cheese – you can also use fresh mozzarella if you prefer.
- Baking dish – you’ll need a 1 1/2-2 quart glass or ceramic baking dish or casserole dish. I like to use the 1 1/2 quart oval French White Corningware from this 12-piece set. These are my go-to baking dishes.
What to do
- Chose your favorite method for how to cook spaghetti squash – oven, microwave Instant Pot, slow cooker, or even the grill. Scrape out the “noodles” with a fork.
- Brown the sausage in a pan, then add onion and cook till soft and translucent.
- Stir in the wine, a can of crushed tomatoes, and the seasonings.
- Let it simmer a bit before stirring in heavy cream, parmesan cheese, and frozen peas.
- You’ll then pour the sauce over your spaghetti squash. If there’s too much, just save the extra to pour over later or to use for something else.
- Transfer the saucy squash noodles to a baking dish, top with mozzarella cheese and parmesan cheese, then bake until hot, melty, and golden.
Make it a Meal
You really don’t need anything else, but you can serve it with some simple sides.
- Side salad with Greek Yogurt Creamy Balsamic Vinaigrette
- Italian Style Wedge Salad
- Garlic Roasted Mushrooms
- Low Carb Garlic Parmesan Knots
- Gluten Free Soft Garlic Breadsticks
More spaghetti squash recipes
- Spaghetti Squash Pastitsio
- Turkey Sausage and Mushroom Spaghetti Squash Casserole
- Sicilian Chicken and Mushrooms Spaghetti Squash Casserole
- Skinny Beef Stroganoff Stuffed Spaghetti Squash
- 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.
- A classic gets lightened up with Chicken Cacciatore Stuffed Spaghetti Squash from Sugar Free Mom.
- And how about 12 of the Best Spaghetti Squash Recipes!
Baked Spaghetti Squash with Sausage
This spaghetti squash casserole is a healthy, gluten free, low carb comfort food that’s just as creamy, cheesy, and delicious as any pasta casserole recipe. You’ll love the rich tomato cream sauce. And it’s hearty and satisfying with just a bit of heat from a few links of spicy sausage to add the perfect amount of kick.
Baked Spaghetti Squash Casserole with Spicy Sausage Tomato Cream Sauce
- 1 spaghetti squash
- 3 raw turkey sausage links hot or mild, or you can use pork sausage
- 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 in your desired manner (see link in Notes for five methods) and scrape out the "noodles". Preheat or keep your oven set at 400ºF.
- Heat a pan over medium heat.
- Squeeze the sausage out of the casings into the pan, and cook until is cooked through and browned.
- 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 until it is as saucy as you like (there may be some extra sauce, which you can serve on the side).
- Pour the mixture into a 1 1/2-2 quart glass or ceramic baking pan or casserole dish 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.