Spaghetti Squash with Savory Sauce

Spaghetti Squash with Savory Sauce
Servings: 6 Prep 10 mins Bake 350°F 45 mins to 1 hr Cook 15 mins


  • 1 large spaghetti squash (about 4-1/2 pounds)
  • 4 links sweet Italian sausage (about 3/4 pound total), casings removed
  • 2 medium tomatoes, diced
  • 1 jar (7 ounces) roasted red peppers, drained and diced
  • 1 bag (6 ounces) baby spinach
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper plus 1/8 teaspoon
  • 12 pitted Kalamata olives, cut up
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter

Make It

1. Heat oven to 350 degrees F.

2. Carefully cut spaghetti squash in half lengthwise; scoop out seeds and loose inner flesh. Place halves, cut side down, on aluminum-foil-lined baking sheet.

3. Bake squash in 350 degree F oven until fork-tender, about 45 to 60 minutes. Let stand at room temperature while preparing sauce.

4. Heat 12-inch nonstick skillet over medium-high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomatoes and spinach are softened, 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8 to 10 minutes. Remove skillet from heat.

5. Using an oven mitt, hold one half of spaghetti squash with cut side facing you. With a fork, scrape flesh from skin in strands to resemble spaghetti; transfer to large bowl. Repeat with second half of squash. Add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss to mix. Serve squash warm topped with sauce. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 446, Fat, total (g): 35, chol. (mg): 89, sat. fat (g): 15, carb. (g): 22, fiber (g): 4, pro. (g): 13, sodium (mg): 1134, Percent Daily Values are based on a 2,000 calorie diet.