If you’re craving a dish that absolutely bursts with the cozy flavors of fall, you’ve got to try this Autumn Sausage Pasta Squash Recipe. Imagine tender, roasted spaghetti squash strands perfectly paired with a savory Italian sausage and vegetable sauce that’s rich, slightly spicy, and utterly comforting. It’s an inviting plate that feels hearty but still light, showcasing the natural sweetness of autumn’s bounty. Whether you’re looking to impress at dinner or just want a satisfying weekday meal, this recipe is a total game changer that brings warmth and vibrant flavors to your table.
Ingredients You’ll Need
Every ingredient in this Autumn Sausage Pasta Squash Recipe plays a key role, creating layers of taste and texture that come together effortlessly. The blend of fresh vegetables, aromatic spices, and hearty sausage makes this dish both visually appealing and deliciously satisfying.
- 1 medium spaghetti squash: The star vegetable that turns into tender, pasta-like strands when roasted.
- 2 tablespoons olive oil, divided: Adds richness and ensures perfect roasting and sautéing.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and enhancing all flavors.
- 1 pound Italian sausage (mild or spicy): Brings a juicy, savory punch that defines the dish.
- 1 medium onion, diced: Adds sweetness and depth when cooked down.
- 3 cloves garlic, minced: For that irresistible aromatic base everyone loves.
- 1 bell pepper, chopped (any color): Adds crunch and a hint of sweetness and color.
- 1 tablespoon tomato paste: Intensifies the tomato flavor in the sauce.
- 1 teaspoon dried oregano: Offers a warm, herbaceous note.
- 1 teaspoon dried basil: Brings a classic Italian flavor with a slight sweetness.
- 1/2 teaspoon red pepper flakes (optional): Adds just the right amount of heat if you like a little spice.
- 1 can (14.5 oz) diced tomatoes: Keeps the sauce fresh and juicy.
- 1/4 cup fresh basil leaves, chopped: For a bright, fresh finish that lifts the dish.
- 1/4 cup freshly grated Parmesan cheese: Adds creamy, nutty richness to each bite.
- 1/4 cup heavy cream (optional): Makes the sauce luxuriously smooth and velvety.
- Fresh parsley for garnish: Adds a pop of green and fresh flavor to round out the dish.
How to Make Autumn Sausage Pasta Squash Recipe
Step 1: Prepare and Roast the Spaghetti Squash
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds — this is the base that turns into “pasta” strands, so getting a clean cut is key. Drizzle the cut sides with a tablespoon of olive oil and sprinkle with salt and pepper to boost the natural sweetness that roasting will bring out. Place the halves cut side down on a baking sheet and roast for 35 to 40 minutes. You’ll know it’s ready when the flesh is tender and you can easily shred it with a fork into spaghetti-like strands.
Step 2: Cook the Italian Sausage
While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add your Italian sausage, breaking it up with a wooden spoon as it browns. The sausage should cook through and develop a beautiful crust in about 7 to 9 minutes. Once done, transfer the sausage to a plate so you can cook the veggies next.
Step 3: Sauté the Vegetables and Build the Sauce
In the same skillet, toss in the diced onion and cook until it’s translucent and sweet, roughly 5 minutes. Then stir in the minced garlic, chopped bell pepper, tomato paste, oregano, dried basil, and red pepper flakes if you’re using them. Cook this mixture for 2 to 3 minutes until the bell pepper softens and all the flavors meld beautifully.
Step 4: Combine Tomatoes and Simmer
Pour the can of diced tomatoes with their juices into the skillet and return the sausage to the pan. Stir everything together, letting the sauce simmer gently for about 10 minutes. This slow simmer allows the sauce to thicken and the flavors to develop, making it irresistibly rich and satisfying.
Step 5: Add Cream and Adjust Seasoning
If you like your sauce creamy and lush, stir in the heavy cream at this point. It balances out the acidity of the tomatoes and adds a velvety texture that coats every strand of squash just right. Taste the sauce and season it with salt and freshly ground black pepper to suit your palate perfectly.
Step 6: Assemble and Serve
Take the roasted spaghetti squash out of the oven and use a fork to scrape out long strands into a large bowl or directly onto serving plates. Top generously with the hearty sausage and tomato sauce. Finish with a sprinkle of fresh basil, plenty of grated Parmesan cheese, and a little fresh parsley for that finishing touch that will have everyone asking for seconds.
How to Serve Autumn Sausage Pasta Squash Recipe
Garnishes
Fresh herbs like basil and parsley brighten every bite, while a generous sprinkle of Parmesan cheese adds the perfect salty balance. Try adding a few chili flakes on top for those who appreciate a subtle kick. These simple garnishes not only enhance the flavors but also elevate the visual appeal, making the dish feel even more special.
Side Dishes
This Autumn Sausage Pasta Squash Recipe pairs wonderfully with a light green salad drizzled with a lemon vinaigrette or some roasted seasonal vegetables like Brussels sprouts or asparagus. For a cozy meal, crusty garlic bread or a warm baguette can be the perfect companion to soak up any leftover sauce.
Creative Ways to Present
Serve the spaghetti squash directly in its roasted shell for a stunning, rustic look that’s sure to impress guests at your next gathering. You can also stuff the halves with the sausage sauce and sprinkle with extra cheese before popping them under the broiler for a bubbly golden crust finish. These presentation ideas make this recipe feel festive and inviting.
Make Ahead and Storage
Storing Leftovers
After enjoying your Autumn Sausage Pasta Squash Recipe, let any leftovers cool completely before transferring to an airtight container. Stored in the refrigerator, they will keep well for up to 3 days without losing their deliciousness.
Freezing
If you want to make this dish a freezer-friendly meal, pack the cooked sausage sauce separately from the squash strands in freezer-safe containers. The sausage mixture freezes beautifully for up to 3 months. When thawed, just reheat gently and combine with fresh squash strands to keep textures intact.
Reheating
Reheat leftovers on the stovetop over low to medium heat, stirring often to prevent sticking and ensure even warming. Add a splash of water or broth if the sauce seems too thick. You can also reheat in the microwave, but be careful not to overcook the squash to maintain its delicate texture.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! Feel free to use turkey sausage, chicken sausage, or even a plant-based variety to suit your preference. The flavor profile will vary slightly, but the dish will still turn out delicious and comforting.
Is spaghetti squash difficult to prepare?
Not at all! Roasting it is straightforward, and once cooked, the flesh easily separates into natural “spaghetti” strands with a fork. It’s a fantastic low-carb alternative to pasta and adds a lovely texture to this recipe.
Can I make this recipe dairy-free?
Yes! Simply omit the heavy cream and Parmesan cheese or substitute with dairy-free alternatives. The flavors from the sausage and roasted vegetables will still shine through beautifully.
How spicy is this Autumn Sausage Pasta Squash Recipe?
The heat level depends on the sausage you choose and whether you add red pepper flakes. Using mild sausage and skipping the flakes will result in a milder dish, but a spicy sausage or added flakes can give it a pleasant kick.
What’s the best way to reheat without drying out the squash?
Reheating gently on the stovetop with a little bit of added liquid helps keep the squash moist. Avoid high heat or microwaving for too long, which can dry it out and ruin the tender texture.
Final Thoughts
This Autumn Sausage Pasta Squash Recipe is one of those heartwarming dishes that feels like a hug on a plate. It’s easy enough for weeknights but special enough to share with loved ones, celebrating the flavors of fall in every bite. I can’t recommend it enough—give it a try and watch it become a new seasonal favorite in your kitchen!
Print
Autumn Sausage Pasta Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Autumn Sausage Pasta Squash recipe offers a comforting and flavorful alternative to traditional pasta dishes by using roasted spaghetti squash as a low-carb base. Sauteed Italian sausage, bell peppers, and aromatic herbs create a savory and hearty sauce, enhanced with optional creamy Parmesan and fresh herbs for a delicious fall-inspired meal.
Ingredients
Squash
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Sausage Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, chopped (any color)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions
- Preheat and prepare squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds carefully.
- Season squash: Drizzle 1 tablespoon of olive oil over the cut sides of the squash, then season generously with salt and freshly ground black pepper.
- Roast squash: Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 35-40 minutes, until the flesh is tender and easily shredded with a fork.
- Cook sausage: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Brown sausage: Add the Italian sausage to the skillet, breaking it up with a wooden spoon, and cook for 7-9 minutes until browned and cooked through. Remove the sausage from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced onion and cook until translucent, about 5 minutes.
- Add aromatics and spices: Stir in the minced garlic, chopped bell pepper, tomato paste, dried oregano, dried basil, and red pepper flakes if using. Cook for another 2-3 minutes until the bell pepper softens.
- Simmer sauce: Add the diced tomatoes with their juice to the skillet. Return the cooked sausage to the pan and stir everything together. Let the mixture simmer gently for about 10 minutes to blend the flavors.
- Finish sauce: If desired, stir in the heavy cream to create a creamy sauce. Taste and adjust the seasoning with salt and pepper as needed.
- Prepare squash strands: When the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands into a large bowl.
- Assemble and serve: Plate the spaghetti squash strands, spoon the sausage sauce over the top, then garnish with the chopped fresh basil, freshly grated Parmesan cheese, and parsley before serving.
Notes
- For a spicier sauce, choose spicy Italian sausage and include red pepper flakes.
- The heavy cream is optional but adds a rich, creamy texture to the sauce.
- Feel free to use any color bell pepper according to your preference or what you have on hand.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This recipe is naturally gluten-free, making it a suitable option for gluten-sensitive diets.
