Baked Sausage & Spaghetti Squash

I’ve never been a big fan of anything in the squash family. But my sister (and co-author of this blog) made spaghetti squash for me once when I was eating gluten-free. It was really good, especially how she made it. She told me the basic gist of the recipe, and I made it for supper tonight. It was a big hit, even with my somewhat skeptical husband.

I cut one spaghetti squash in half, and baked it cut-side down on a cookie sheet at about 300 for 90 minutes or so (until soft).

I sauteed a minced onion & some green and red peppers in a large skillet. I removed 5 sausages from their casings, broke them up with the spatula, and cooked it thoroughly. There was a bit of fat, so I drained it at this point.

I added half a can of diced tomatoes, drained, as well as a jar of spaghetti sauce. I let this simmer for a bit, while I scraped out the squash with a fork into spaghetti-like strands. I added this to the sausage mixture and simmered for a bit longer.

I divided the mixture evenly between the empty squash shells, topped it with some shredded cheese and some bread crumbs (mixed with melted butter and a few spices).

I baked it in the oven at 350 for about 20 minutes, then broiled it for a few minutes to make the topping nice and crispy.

I cut the ends off to serve myself and my husband in the shell, and scooped out the extra for our boys.

Added a garden salad, and that was supper!

Thanks for the recipe, Jenn!

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Jenn vanOosten

I live in Hamilton, Ontario, and love my city. I'm a Netflixer, choral music geek, bookworm, inventor of recipes (I take Artistic Licence on EVERYTHING that I make), wife of one, mother of two, and owner of a neurotic Schnauzer. I respect people who respect others. I love good food that's well done, but my favourite lunch is KD & hotdogs. With ketchup. I'm addicted to Clearance Shopping. I will ALWAYS get the product that I want at the price that I want, eventually.