Simple Sausage Pasta Squash Recipe for Fall
A cozy fall dinner made with roasted spaghetti squash, savory sausage, and a creamy herb-infused sauce. All the comfort of pasta without the carbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 medium spaghetti squash
1 lb Italian sausage (pork or chicken), casings removed
1 tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1/3 cup cream or 4 oz cream cheese
1/4 cup grated Parmesan cheese
1 tsp chopped fresh sage or thyme
Salt and pepper, to taste
Optional: red pepper flakes, spinach, mushrooms
Instructions
- Preheat oven to 400°F. Halve squash, scoop seeds, brush with oil, and roast cut-side down for 35–40 minutes.
- Brown sausage in skillet over medium heat. Remove and set aside.
- Sauté onion in same skillet 3–4 minutes. Add garlic; cook 1 minute.
- Stir in cream and Parmesan. Add herbs, salt, and pepper.
- Scrape squash into strands.
- Add squash and sausage to sauce. Toss to coat and heat through.
- Serve topped with more cheese and herbs
Notes
Use Greek yogurt or dairy-free alternatives to lighten or modify. Broil for a cheesy finish.