The perfect, wintertime cuisine that’s low carb and half the calories.
Satisfy all your Italian cravings with this healthy and flavorful spaghetti squash recipe! With only 5 ingredients, you can whip up dinner (or meal prep) in no time and with little mess, which means this Roasted Italian Spaghetti Squash is going to become your go-to meal this winter!
Now, go grab the ingredients, preheat the oven and let’s get this faux pasta dish on your kitchen table! 🍝
Hey hey! These Roasted Italian Spaghetti Squashes have been a hit in our home! I’m usually not a huge fan of spaghetti squash because of how “watery” it gets. And when I want pasta, I’m just going to eat pasta… but this recipe has me swooning.
With the holidays past us, I’m all for veggie loading! I’m really trying to focus on eating more whole foods and less processed this year. And the processed foods I can’t/don’t want to eliminate, I’m trying to find healthier substitutions.
Cue the Al Fresco Chicken Sausage. You all know my obsession with this product. I’ve been buying this brand ever since I was diagnosed with Celiacs Disease because they were one of the first companies to make a gluten free sausage. My mom would buy a bunch for me to take back to my college dorm for something quick to eat. And I fell in love. 😍 Since then, I’ve made their breakfast sausage and meatballs apart of my weekly grocery haul because they are so easy to just heat up in a skillet and add to any meal for some extra protein. So it’s no surprise I chose Al Fresco chicken sausages for this recipe!
Roasted Italian Spaghetti Squash Ingredients
- Spaghetti Squash
- Marinara
- Al Fresco Chicken Sausage (I used Sweet Italian Style, but Sun dried tomato would be good too!)
- Spinach
- Fresh Mozzarella
- Optional: Mushrooms, Red pepper flakes, Oregano
That’s right, only 5 ingredients needed!
Veggie: Spaghetti Squash and mushrooms (mushrooms are also a great source of protein too!)
Protein: Chicken Sausage and Mozzarella
Carb: Marinara (I buy organic at Aldi, but you could also make your own marinara at home if you wanted!)
Because spaghetti squash is full of water, you get full quicker, but if you want to add a side dish, my recommendations are:
- Side salad (spinach, cherry tomatoes, green onion, Bolthouse dressing)
- Cottage cheese
- GF homemade garlic bread
- Roasted asparagus
How to Make Roasted Italian Spaghetti Squash
I don’t think this could really get any simpler.
Preheat the oven to 350 degrees. Cut the ends off the spaghetti squash and then cut it in half lengthwise. This takes some arm strength and a good knife, so sharpen up beforehand! Scoop the seeds out with a spoon and then lather the spaghetti squash with a tablespoon of olive oil using your hands and sprinkle with salt and pepper. Place the spaghetti squash with the insides down on a pan and put in the oven to cook for 45 minutes or until the insides are tender (use a fork to test).
About 30 – 35 minutes later, cut the 2 chicken sausage links into 1” pieces and roast in a skillet for about 5 minutes or until both sides are lightly browned. When almost done, toss in 1 cup of spinach and let wilt (you might need to spay a little extra cooking spray in the pan). Next, cut the fresh mozzarella ball into ½ inch slices.
Once the spaghetti squash is ready, drizzle ¼ cup marinara onto each half and then divide the chicken sausage and spinach between both halves and top with a few slices of fresh mozzarella. Place the spaghetti squash back in the oven on broil for an additional 5 minutes or until the mozzarella starts to brown.
Take it out of the oven, grab a fork and dive in!
If you’re only feeding 1 or have leftovers, don’t worry! These squashes heat up perfectly, just scoop out the insides into a glass container and place in the fridge up to 5 days. To avoid extra water when reheating, heat it up in the microwave in the same glass container and then scoop out the spaghetti squash and place it on a plate or bowl.
If you love Italian cuisine, you’re going to love this delizioso dish! Cheers 🍷
- • 1 spaghetti squash
- • 2/3 cup organic marinara
- • 2 -3 Al Fresco chicken sausage (I use sweet italian style or sun dried tomato)
- • 1 cup Spinach
- • 4 oz fresh mozzarella
- Optional: ½ cup mushrooms, 1 tsp red pepper flakes, 1 tsp oregano
- Preheat oven to 350 degrees.
- Cut ends off spaghetti squash and then cut in half lengthwise.
- Scoop seeds out with spoon and lather both sides of spaghetti squash with tablespoon of olive oil using your hands. Sprinkle with salt and pepper.
- Place the spaghetti squash face down (insides down) on pan and place in oven for 45 minutes or until insides are tender (use a fork to test).
- About 30 - 35 minutes later, cut 2-3 chicken sausage links (depending on how many people you're feeding) into 1” pieces and sautee in skillet for about 5 minutes or until both sides are lightly browned.
- When links are about cooked, toss in 1 cup of spinach and let wilt (you might need to spray extra cooking spray in the pan).
- Next, cut the fresh mozzarella ball into ½ inch slices (about 4 slices, 2 slices on each half.)
- Once spaghetti squash is cooked, drizzle ⅓ cup marinara onto each half and then divide the chicken sausage and spinach between both halves and top with a few slices of fresh mozzarella. Place spaghetti squash back in oven on broil for an additional 5 minutes or until the mozzarella starts to brown.
- Let cool for 3 minutes. Enjoy!
Looking for other veggie based dinner recipes? Check out a few of these:
