spaghetti suash recipeOk. So it’s only famous right now with a few people in my family, but I gotta tell you, I don’t know why it took me so long to discover spaghetti squash!!! As someone who grew up eating pasta 4-5 times a week, I swear red sauces courses through my veins. Unfortunately, pasta has a way of sticking to my hips, my waist, and my butt.
So when I finally decided to try spaghetti squash as an alternative to my carb cravings, I have to tell you honestly, it was amazing! There are so many different ways to spice it up.  Here’s where I took it!


  • 1 whole(s) (about 4 lbs.) spaghetti squash
  • 4 (about 12 oz. total) Italian style turkey or chicken sausage links, casings removed
  • 2 tablespoon(s) Parmesan cheese (optional)
  • your favorite Italian seasonings… garlic, parsley, oregano, etc…
  • 1 medium tomato, diced
  • 1 cup(s) (chopped) baby spinach
  • 1 TBL Balsamic Vinegar 


    spaghetti squash recipe

  1. Preheat oven to 350 degrees F. Mist a 9″ x 13″ baking pan with nonstick cooking spray. Cut squash in half lengthwise, scoop out seeds and place cut side down in baking pan. Bake 45 to 50 minutes, until tender.
  2. Remove squash from oven and let cool slightly. Remove squash from pan and, using a fork, scrape out flesh back into pan; spread out evenly.
  3. Mist a large skillet with nonstick cooking spray. Crumble sausage into skillet and cook over medium-high heat until no longer pink, breaking into small pieces with spoon. Remove from heat.
  4. Sprinkle 1 Tbsp. Parmesan cheese and herb seasoning over squash. Top with tomato, spinach and crumbled sausage; sprinkle with remaining cheese and herb seasoning. Lightly coat the mixtures surface with cooking spray.
  5. Bake 20 to 25 minutes more! 

Katy Ursta