Spaghetti Squash with Chicken Italian Sausage

Do you ever find yourself having bought something at the supermarket with the best intentions, only to almost immediately ask yourself, ‘now what?’.

This recently happened to me. I bought a spaghetti squash and it sat on the kitchen counter for a couple of weeks before I finally decided to cook it. I pretty much threw a bunch of things together, and was surprised by how much I enjoyed the finished dish.

Spaghetti Squash with Chicken Italian Sausage


  • 1 medium spaghetti squash
  • 1 lb chicken italian sausage, removed from casing
  • 5 tsp extra virgin olive oil, divided
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 2 cloves garlic, finely sliced
  • Parmesan cheese
  • green onions, sliced



  1. Preheat oven to 375F.
  2. Cut the squash in half lengthwise and remove and discard the seeds (I found using a large spoon worked easiest).
  3. Place the squash on a baking sheet, cut side facing up, and top with olive 3 tsp olive oil, dried oregano and basil.
  4. Bake until tender, about 1 hour.
  5. Remove from the oven and let cool until they squash is cool enough to handle.
  6. Using a fork, scrape the strands of squash and place in a medium bowl; discard shells.
  7. In a large non-stick frying pan, heat the remaining 2 tsp of olive oil and garlic over medium heat.
  8. Add the chicken italian sausage and break it apart with a spatula. Cook completely.
  9. Add the roasted spaghetti squash and toss to combine, then cook until everything is heated through.
  10. Serve with grated parmesan cheese and green onions.

Bon appetit!

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