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
Scale
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.
