Spaghetti Squash Spaghetti
User Reviews
5
2 reviews
Excellent
-
Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash Spaghetti
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Learn how to make healthy, gluten-free, and low-carb spaghetti using spaghetti squash. It’s easier and tastier than you might think!
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Ingredients
For the squash:
- 1 spaghetti squash whole
- 1 to 2 tablespoons olive oil
- 1 teaspoon italian herb blend dried
- salt freshly ground
- black pepper freshly ground
For the sauce:
- 1 tablespoon olive oil
- 2 cups marinara sauce jarred or homemade, or other pasta sauce
- 3/4 pound Italian turkey sausage casings removed, hot
- Parmesan Cheese for serving, if desired, grated
Instructions
- Preheat the oven to 400°F. With a large sharp knife, cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Sprinkle the squash with olive oil, dried herbs, and salt and pepper to taste. Line a rimmed baking sheet or 9x13-inch dish with foil. Place the squash cut-side down in the baking dish. Cook for 30 to 40 minutes, or until fork tender.
- Meanwhile, heat the oil in a large sauté pan. Add the turkey sausage and cook, breaking up into small pieces, until no more pink is showing. Add the sauce and stir until combined. Bring to a simmer then reduce to low heat and cook for at least 5 minutes, or up to 30 minutes.
- Let the squash cool slightly then use the tines of the fork to scrape out the spaghetti strands of squash. Divide the squash among four plates and top with sauce. Sprinkle with Parmesan cheese.
Notes
- You can also use chicken sausage, regular ground turkey or sausage, or ground beef for the sauce. Or, skip the meat and use mushrooms instead to make this vegetarian.
- Make ahead: The spaghetti squash strands can be stored in an airtight container in the fridge for up to a week.
- Make ahead: The spaghetti squash strands can be stored in an airtight container in the fridge for up to a week.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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