Parmesan Spaghetti Squash with Spicy Sausage is a healthy weeknight meal! It’s made with a quick and spicy marinara, fresh basil and lots of parmesan cheese – it is delicious.
Helpful Tips to Cut & Roast Spaghetti Squash:
- Looking for a quick and easy way to cut squash? Pierce the squash a number of times with a fork, and microwave for 5 minutes. (This process will soften the skin without cooking the squash). Please note, it will be hot so when you remove it from the microwave use hot pads. Make sure to give it a couple of minutes to cool down before slicing.
- With a large knife, cut the squash in half lengthwise and scrape out the insides. And now the spaghetti squash is ready to roast.
- Brush the cut sides with extra virgin olive oil. Season with salt and pepper, and place the squash cut-side down on a baking sheet lined with foil. Roast for 25 minutes.
What You’ll Need to Assemble The Parmesan Spaghetti Squash with Spicy Sausage:
- Canino’s Sausage Company – I love this brand! Their sausage is flavorful and is low in fat. However, if you can’t find it near you that’s okay. (I do know that Walmart and Sam’s Club carries it).
- Barilla Traditional Marinara Sauce – This sauce is a delicious option for the times you don’t have homemade sauce on hand.
- And to give the flavors added punch, be sure to add fresh basil, garlic, mozzarella pearls and Parmigiano Reggiano. (If you’re dairy free, the mozzarella cheese by Miyokos Creamery is an amazing alternative).
- Barilla Rustic Basil Pesto – Right before serving, add a dollop or two of pesto. This will make it even more special.
Parmesan Spaghetti Squash with Spicy Sausage
- 1 24 oz jar Barilla Traditional Marinara Sauce (Savory Oregano & Basil)
- 2 Spaghetti Squash, cut in half
- 1 lb. Canino's Hot Italian Sausage, cooked and drained
- Extra Virgin Olive Oil, for drizzling
- Freshly Ground Black Pepper, to taste
- Himalayan Pink Salt, to taste
- 1 Garlic Clove, minced
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1 8 oz pkg. Bel Gioioso Fresh Mozzarella Pearls
- 1 6 oz jar Barilla Rustic Basil Pesto, for dolloping
- Fresh Basil, for topping
- Parmigiano Reggiano, freshly grated
- Preheat the oven to 425 degrees F.
- Pierce the squash a number of times with a fork, and microwave for 5 minutes.
- Line a large baking sheet with foil, and lightly spray with nonstick cooking spray. (This will prevent the squash from sticking).
- Remove the squash with hot pads, and let cool before slicing.
- With a large knife, cut the squash in half lengthwise and scrape out the insides.
- Brush the cut sides with extra virgin olive oil. Season generously with salt and pepper, and place the squash cut-side down on the baking sheet. Roast for 25 minutes.
- In the meantime, on medium-high heat, cook the sausage until browned, about 7-9 minutes. Make sure to crumble the sausage as it cooks, drain excess fat.
- Next, prep the sauce during the last 5 minutes of roasting time. In the same skillet, add the cooked sausage, garlic, marinara sauce, basil, oregano, salt and pepper to taste, and stir until well incorporated. Let it come to a gentle simmer and slightly reduce with the time that remains.
- Remove the baking sheet and flip the squash over with tongs. Use a fork to scrape up some of the squash.
- Equally divide the marinara mixture among the squash. Sprinkle some more basil and oregano on top. Add as much or as little mozzarella to each as you like.
- Return to the oven and bake the squash for another 15 minutes or so, until the cheese is bubbly and slightly golden brown.
- Sprinkle the squash with fresh basil, freshly grated parmesan cheese and a dollop of pesto.
For an easy veggie recipe, please give this a try: