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Spaghetti Squash with Italian Sausage

Teresa Ambra
Spaghetti Squash with Italian Sausage is a terrific way to enjoy spaghetti squash. This dish is lower calorie than serving with regular pasta and just as delicious! Italian sausage bumps up the flavors and tomatoes make the sauce thick and tasty. If you're looking for healthier, lower calorie fare for the summer, this recipe is right up your alley!
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Course Beef, Main Dish, Pork Main Dish
Cuisine Italian
Servings 15
Calories 162 kcal

Equipment

  • 1 large Dutch oven with lid
  • 1 wooden spoon
  • 1 sharp knife to cut vegetables
  • 1 hamburger masher to break meat up into small pieces while frying
  • measuring cups
  • measuring spoons
  • 1 fork to remove squash from shell

Ingredients
  

  • 29 oz. can whole tomatoes undrained, cut with a fork (or substitute tomato puree for a thicker sauce)
  • 6 oz. can tomato paste
  • 15 oz. can Italian diced tomatoes undrained, or regular diced tomatoes, undrained
  • 15 oz. can crushed tomatoes undrained
  • 1/2 large onion chopped
  • 2 oz. can mushroom stems and pieces drained
  • 1/2 green bell pepper chopped
  • 2 cloves garlic finely minced
  • 1 1/2 tsp. dried parsley
  • 3/4 tsp. dried basil
  • 3/4 tsp. dried oregano
  • 3/4 tsp. fennel seed
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • 2 dashes crushed red pepper flakes
  • 2 bay leaves
  • 1/2 lb. lean ground beef
  • 1/2 lb. sweet Italian sausage
  • 1 large spaghetti squash
  • 1 cup Parmesan cheese for topping, if desired

Instructions
 

  • Place spaghetti squash in a large baking dish and bake at 400º for about an hour, to an hour and a half, or until cooked through.
  • Allow to cool.
  • Meanwhile, crumble ground beef and Italian sausage into a large Dutch oven.
  • Heat over medium heat, turning meat frequently until it is no longer pink.
  • Use a hamburger chopper to break the meat up into small pieces while frying.
  • Add onion, garlic, bell pepper and mushrooms.
  • Sauté a few minutes until vegetables are tender.
  • Add tomatoes, tomato paste, tomato puree (if using) and seasonings including the bay leaves.
  • Reduce heat to low; cover with lid and cook about 1 ½ hours or until bubbly and flavors have blended.
  • Cut spaghetti squash in half and remove pulp and seeds; discard.
  • Use a fork to remove the strands of spaghetti squash and place on a serving platter.
  • Keep warm.
  • Once sauce has cooked, remove bay leaves.
  • Serve sauce over hot, cooked spaghetti squash and garnish with Parmesan cheese. 

Notes

NOTE: My spaghetti squash was pretty large. It took 1 ½ hours to cook.
 
NOTE: You can use 16-ounces of spaghetti noodles, cooked and drained, if desired.
 
NOTE: This is enough sauce for two spaghetti squashes.
 
NOTE: If you want a thicker sauce, substitute tomato puree for the canned whole tomatoes.
 
NOTE: Be sure to prick the squash with a knife or fork before baking or it can explode in your oven!
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 162kcalCarbohydrates: 15gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 579mgPotassium: 578mgFiber: 4gSugar: 7gVitamin A: 538IUVitamin C: 19mgCalcium: 139mgIron: 3mg
Keyword ground beef, Italian sausage, main dish, marinara sauce, spaghetti squash, tomatoes
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