Spaghetti Squash Bowls with Marinara and Italian Sausage
There’s something extra fun about using the spaghetti squash shell as a bowl for serving this saucy, cheesy weeknight meal.
- 2 small Spaghetti Squash (look for squash that are between 2.5 and 3 lbs)
- 1 lb Italian Sausage
- 1 24 oz jar Marinara Sauce (I use a good quality store-bought version)
- 6 oz Shredded Mozzarella
- Chopped fresh herbs, for serving (optional)
Slice spaghetti squash in half and cook until the strands are tender (leave the strands in the squash halves). See note below for tips on cooking methods. (Note: This can be done up to 3 days ahead. Store cooked squash in the refrigerator.)
Turn on the oven’s broiler.
Heat a large skillet with cooking oil over medium heat. Add sausage and cook, breaking it apart as it cooks, until lightly browned, 5 to 6 minutes.
Pour marinara sauce over sausage and stir to combine.
Place the spaghetti squash halves cut-side up on a sheet pan. Use a fork to pull the spaghetti squash strands from the sides of the squash bowls so they resemble noodles inside each bowl.
Divide marinara sauce between the squash bowls and gently stir to combine squash strands and sauce.
Top with cheese.
Place sheet pan under the broiler until cheese is melted (watch it closely to prevent burning), 2 to 3 minutes.
Top with fresh herbs and serve.
For this recipe, the squash can be cooked up to 2 days ahead of time. For instructions on cooking the squash in the Instant Pot, slow cooker, oven, or microwave check out this post.
Serving: 1g | Calories: 453kcal | Carbohydrates: 14g | Protein: 24g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Cholesterol: 65mg | Sodium: 1372mg | Fiber: 2g | Sugar: 1g