Roasted Spaghetti Squash with Sausage
Updated Feb 15, 2021, Published Oct 07, 2013
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Roasted Spaghetti Squash with Sausage
Ingredients
- 2 tablespoons olive oil
- 1 spaghetti squash, about 3 pounds/1.4kg
- ¾ pound uncooked sausage (any kind)
- 5 medium shallots, thickly sliced
- 3 cloves garlic, crushed or minced
- 1 cup coarsely grated Parmigiano Reggiano
- 1 tablespoon finely chopped fresh oregano, or other herb complementary to the sausage
- Kosher or sea salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 375°F (190°C). Oil a sheet pan with 1 tablespoon of the oil.
- Slice the squash in half lengthwise (see note). Scoop out the seeds and stringy bits then place the squash, cut sides down, on the prepared pan.
- Bake for 35 to 45 minutes or until a fork easily separates the squash flesh into strands. Loosen and remove the “spaghetti” from the shells and set aside.
- Pinch and pull small balls of the sausage out of its casing, arranging them so they stay slightly separate.
- In a large sauté pan, heat the remaining tablespoon of oil over medium heat.
- Add the shallots and garlic.
- Cook until soft, stirring, and then add the sausage.
- Cook, untouched, until the sausage starts to brown, then stir.
- Continue cooking, stirring occasionally, until the sausage is cooked through, 2 to 3 minutes.
- Add the squash strands to the sausage and continue cooking until heated through, about 1 minute.
- Remove the pan from the heat. Toss in the Parmigiano Reggiano and oregano. Season with salt and pepper to taste. Serve immediately.
Notes
Note: Use the tip of the knife to first pierce the squash and get the cut started. Then the rest of the squash should slice easily.
Nutrition
Calories: 522kcalCarbohydrates: 24gProtein: 24gFat: 37gSaturated Fat: 12gCholesterol: 78mgSodium: 987mgPotassium: 623mgFiber: 5gSugar: 9gVitamin A: 570IUVitamin C: 8.8mgCalcium: 395mgIron: 2.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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