If you’ve never tried spaghetti squash, you don’t know what you’re missing! It’s delicious and so good for you too! My husband even eats it instead of pasta, with no complaints, I might add. This recipe is one of my favorites. My sister had made it for me while I was on my first maternity leave and when she made it, she cooked it ahead of time and vacuum-sealed it and put it in the freezer. Turns out, it freezes really well and was probably one of the best things I’ve ever eaten (especially because I didn’t have to cook it!).
Ingredients
- 1 medium-large spaghetti squash
- 2 Tbs. olive oil
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1 package of organic, all-natural chicken sausage
- 1-2 medium zucchini
- 1/4-1/2 cup grass-fed butter
- 1/4 cup grated parmesan cheese
Instructions
- Preheat your oven to 350 degrees.
- Line a large casserole dish with foil.
- Cut your spaghetti squash in half, longways, and scoop the seeds out and discard.
- Place the two halves of the spaghetti squash in the casserole dish, open face up and drizzle with olive oil.
- Sprinkle salt, pepper, and garlic powder on the spaghetti squash and bake for 30-40 minutes, or until you start to see the edges of the squash brown.
- Remove the squash from the oven and let it cool.
- Slice the chicken sausage and place it in a pan with 2 Tbs. of butter.
- Cook sausage thoroughly over medium heat.
- Slice and quarter your zucchini and cook it in the pan with the sausage.
- Cover the sausage and zucchini with a lid while cooking to steam the zucchini and prevent from drying out.
- Take the cooled spaghetti squash and a large table fork and scrape the inside of the squash into what looks like spaghetti and put the "spaghetti" into the pan with the sausage and zucchini.
- Add the remaining butter and parmesan cheese and allow the mixture to cook together until everything is fully cooked.
- Enjoy!
Tips: I like to make cook the spaghetti squash ahead of time. I will bake it in the morning and allow it to sit in the casserole dish in the fridge to absorb the olive oil. It makes it much easier to scrape when you cook the rest of it later and cuts down on your cooking time!
If you like this recipe, check out some of my other vegetable pasta recipes in 3 Pastas, 3 Ways!