Sausage Broccolini Spaghetti Squash

Happy Spaghetti Squash Week!

Ok, I actually just made that up.

Does spaghetti squash week exist? If not, let’s create it! Because I have two favorite spaghetti squash recipes to share today and tomorrow. They’re warm and cheesy, but better for you than the sausage broccolini pizza I wish I was eating (I miss you, Pizzeria Locale). What?

But seriously, when I’ve made a recipe twice in one week, I know it’s a keeper.

sausage broccolini spaghetti squash

This sausage broccolini spaghetti squash bake is so easy and delicious — a perfect healthy weeknight meal. Well, mostly healthy, because all of the cheese probably counterbalances the spaghetti squash 😉

I adapted it from this Eating Well recipe. For some reason, a majority of spaghetti squash recipes tell you to cook it in the oven. I always do it in the microwave, because that takes about 10 minutes, compared to 40! Love kitchen hacks. For a step by step view, read this or this.

Sausage broccolini spaghetti squash bake

Sausage Broccolini Spaghetti Squash
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 large spaghetti squash
  • 1 lb mild sausage
  • 1 bunch broccolini, chopped
  • 3 cloves garlic, minced
  • ¼ t crushed red pepper (optional)
  • 2 T water
  • 1 T olive oil
  • 1 C shredded part-skim mozzarella cheese
  • ¼ C shredded Parmesan cheese
  • ¾ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 10 cherry tomatoes, quartered
  1. Preheat the oven to 450
  2. Cook your spaghetti squash in the microwave.
  3. Cook the sausage in a large skillet, breaking it up into fine pieces.
  4. While the sausage is cooking, heat olive oil in a medium skillet and add the broccolini, garlic and red pepper (if using). Stir for a few minutes, then add the 2 T water. Cook for another few minutes, then pour into a large mixing bowl.
  5. Once the sausage is done, drain the excess grease, pat the sausage dry and add to the bowl as well.
  6. When the spaghetti squash is done, scrape the "noodles" out of the squash in the large mixing bowl. Add in ½ of the mozzarella cheese, the Parmesan cheese, Italian seasoning, salt and pepper and mix well.
  7. Pour the mixture from the bowl into a greased baking dish (I use an 8x8) and add the second half of the mozzarella cheese on top.
  8. Bake for 10 minutes.


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