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Twice Baked Spaghetti Squash with Sausage and Tomatoes

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Servings: 2 people

Ingredients

  • 1 spaghetti squash
  • 2 tbsp olive oil, divided
  • 2 links mild Italian sausage
  • 3/4 cup yellow onion diced
  • 3 cloves garlic pressed
  • 1 tsp basil
  • 1 28 oz can crushed tomatoes
  • 2 tbsp Italian parsley chopped, divided
  • 1 cup mozzarella cheese grated

Instructions

  • Preheat oven to 400°. Cut spaghetti squash in half lengthwise and scrape out seeds. Rub all over with 1 tablespoon olive oil and place cut side down on sheet pan. Roast for approx 40 minutes, until back side of squash is easily pierced with a fork.
  • While the squash is roasting prepare the tomato sauce. Heat a cast iron skillet over medium high heat until hot. Remove sausage from casing and add 1 tablespoon olive oil to skillet. Immediately add sausage and brown on all sides using spatula to break up sausage into bite size pieces. Remove skillet from heat and set sausage aside on paper towels to drain.
  • Return skillet to heat. Add onion and saute until soft and beginning to brown. Add basil and garlic, saute for 30-60 seconds until fragrant, then add the crushed tomatoes and stir well to combine.
  • When tomatoes are hot return sausage to skillet and add 1 heaping tablespoon of parsley reserving the rest. Turn off flame and let the sauce rest in the skillet until spaghetti squash is done.
  • When spaghetti squash is done, flip so cut side is up and fluff with fork to separate strands. Fill with tomato sauce, tucking into strands to evenly distribute. Top each half with 1/2 cup grated mozzarella and return to oven.
  • Bake until cheese is melted and bubbling and beginning to brown on top, about 20 minutes. Top with remaining fresh parsley.