In Suzi's Words

A little bit of laughter, inspiration, & encouragement

Spaghetti Squash with Sausage and Cherry Tomatoes

I’m not sure if it’s the change of seasons or simply a need for change, but I’ve been trying a lot of new recipes lately. Some so good I could eat the whole dish myself, some never made it to the left over menu, let alone the fridge.

This one however – scrumdillyumtious!  I found this recipe while flipping through some old cookbooks; Cook Yourself Thin Faster holds this winning recipe – sort of.

I adapted the original recipe – Pasta with Sausage and Cherry Tomatoes – with foods I had on hand and needed to use. It came out so good; I think I will probably make it this way all the time. Bon Appetite!


Spaghetti Squash with Sausage and Cherry Tomatoes

1 small spaghetti squash

2 t. extra-virgin olive oil

Salt & Pepper to taste

2 Italian sausages (I used 1 mild and 1 spicy), removed from their casings and crumbled

2 garlic cloves, finely chopped

Pinch of hot pepper flakes

16 organic heirloom cherry tomatoes

1 t. chopped fresh thyme

1 t. extra-virgin olive oil (or use a non-stick pan with olive oil cooking spray)

Salt and pepper to taste (optional)

1 T. fresh parsley, chopped

Parmesan cheese (optional)

For the squash:

Preheat the oven to 400º

Cut the squash in half lengthwise; scoop out and discard all the seeds. Rub the squash inside and out with oil and sprinkle the inside with salt and pepper. Place the squash, cut side down, on a baking sheet and cover with aluminum foil. Bake for 45 minutes, or until the rind is soft and gives with a little pressure.

For the topping:

Heat a medium sauté pan and add 1 t. olive oil. Cook sausage until no longer pink, stirring occasionally, 3-4 minutes. Add the garlic, red pepper flakes, tomatoes, and thyme. Cook until sausage is completely cooked and browned and the tomato skins split, about 5 more minutes.

Place the warm spaghetti squash in a serving bowl. Top with the sausage mixture and toss. Sprinkle with Parmesan cheese and parsley.

Serves: 2

Nutritional Benefits of Spaghetti Squash

According to the USDA, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.

Spaghetti squash is low in saturated fat, and very low in cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, dietary fiber and Vitamin C.

Do you have a favorite spaghetti squash recipe? Please share! We cooks are always looking for a new recipe to try.

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