Published by


Spaghetti Squash with Tomato & Sausage Sauce

  • Baking — 45

  • Preparation — 30

  • Servings — 4


  • 1 pack

    Hot Italian sausages (450 g)

  • 1

    spaghetti squash

  • 1

    onion, diced

  • 4

    carrots, diced

  • 1

    yellow bell pepper, diced

  • 2

    celery stalks, diced

  • 3

    garlic cloves, minced

  • 1

    banana pepper, diced

  • 1 tbsp

    olive oil

  • 650 mL

    store-bought marinara sauce

  • 1

    pinch of crushed pepper

  • 1/4 cup

    finely chopped parsley

  • 1/2 cup

    grated parmesan

  • Salt and pepper


  1. Cut the spaghetti squash in half lengthwise and remove the seeds.
  2. Brush each half with olive oil, salt, and pepper, then place the squash, flesh side down, on a baking sheet. Bake at 400°F (200°C) for approximately 45 minutes.
  3. In a hot pan, add olive oil and sauté the onions, carrots, celery, garlic, yellow bell pepper, and banana pepper. Season and let cook slightly.
  4. Remove the casing from the sausages and crumble the meat into the pan. Once the meat is well cooked, add the marinara sauce.
  5. Incorporate a pinch of crushed red pepper, parsley, and parmesan into the sauce. Let it simmer while preparing the squash.
  6. Shred the inside of the squash with a fork. Add some of the sauce to the squash and mix to evenly distribute it to the bottom.
  7. Top the squash with a bit more sauce, parmesan, and parsley.
We would love to have your feedback! Please log in or create an account to comment this recipe.