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Spaghetti Squash and Red Sauce with Sausage

spaghetti squash

Since my husband and I gave up wheat for Lent, I’ve been looking around for good alternatives. I haven’t found a gluten-free spaghetti that I like yet, so I thought I’d try using spaghetti squash instead. It’s healthier than pasta, and, even better than that, it’s really delicious. Added bonus: this recipe saves you from washing a pot and colander.

Get the best quality sausage you can find. The cheapest bulk sausage is too fatty for this recipe, so look for lean sausage. We get ours from a local farm that raises happy, heritage pigs, and the difference is amazing. If you can’t find lean sausage, just make sure you drain the meat if it needs it before adding tomato sauce.

So, grab a spaghetti squash and chop it in half. Scoop out the seeds and pop it face-down in the oven.

spaghetti squash dinner idea

In a large skillet or braising pan, sauté the onion, garlic, and sausage.

easy spaghetti squash

Then add the tomatoes, wine, and Italian seasoning. I use an Italian herb mix from Penzeys, which is just a blend of oregano, basil, rosemary, thyme, and marjoram.

spaghetti squash sausage

Pull the baked squash out of the oven and shred it with a fork.

baked spaghetti squash

Get that yummy sauce…

spaghetti squash dinner

And pour some over the squash.

spaghetti squash

Yield: 4 servings

Prep Time: about 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Spaghetti Squash and Red Sauce with Sausage

Seriously simple, delicious, and healthy.


2 spaghetti squash

1 pound of good quality ground sausage

extra virgin olive oil, as needed

1 large onion

3 cloves garlic

3 c. tomato sauce*

3 c. finely chopped tomatoes*

1/2 c. red wine

1 t. sugar

1 T. salt-free Italian herb seasoning**

salt and pepper, as needed




1. Preheat the oven to 400.

2. Cut the spaghetti squash in half and scoop out the seeds. Put them face down on a cookie sheet and cook for 45 minutes or until tender.

3. In a large skillet or braising pan, sauté the sausage and onion until the sausage is brown, adding extra virgin olive oil as needed.

4. Add garlic to the sausage and sauté until fragrant, about 30 seconds.

5. Stir tomatoes, wine, and sugar into the sausage mixture and simmer over low heat while the spaghetti squash cooks.

6. When the squash is done, stir the Italian seasoning into the sauce.

*I use Pomi brand cartons of tomato sauce and finely chopped tomatoes in 26.46 ounce (750 g) cartons.

**I get mine from Penzeys. It's just a blend of basil, rosemary, thyme, marjoram, and oregano. Look for Italian seasoning without added salt, sugar, and preservatives.


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