Spaghetti Squash with Spinach and Sausage {Gluten Free}

This Spaghetti Squash with Spinach and Sausage  is the perfect balance of sweet and spicy. It’s low carb and packed full of protein & spinach goodness.  I absolutely love this time of year when the leaves are falling off the trees, and the farmers market is full of summers bounty. If it can’t be 90* and summer this is the next best thing. I particularly love all of the varieties of squash and pumpkins that become available. Each one brings a unique flavor to the table with multiple dimensions depending on how its prepared. Boiled, baked, roasted I love them all.Spaghetti Squash with Spinach and Sausage

I love to cook and typically it involves me taking food that I love, and by chance happen to have in my fridge and then throwing it together. Sometimes it turns out amazing and I kick myself in the butt for not writing down, and other times its a complete hot mess! Well about a year ago I had such a moment where I started tossing things together, and lucky for me it happened to turn out well. I’ve made it several times since then, and tweak it as I go. This simple dish brings out the Sweetness from the spaghetti squash, and the hotness from the Italian sausage for a winning combination!  If you haven’t given this wonderful squash a try you really should consider it! If you love pasta like I do trust me this is an awesome substitute. If you have kids, or a big kid in your life it’s a great way to get an extra serving of veggies and reduce your carbs.

Ingredients:

1 Spaghetti Squash

1/4 C Olive Oil plus 1 Tablespoon

1 lb. Italian Sausage

3 Cloves Garlic Minced

1 1/2 teaspoons Hot Pepper flakes more if you want it spicier

5-6 Cups Organic Spinach

1/4 to 1/2 C Freshly Grated Parmesan Cheese

There are a few different ways you can cook spaghetti squash. Typically it comes with a sticker with cooking directions, which will tell you to poke holes in it and then pop it in the microwave, and cook it for about 10-15 min. For most people I’m sure this is an awesome way to cook the squash in fact I used to use this method too…that is until the day the squash exploded all over the microwave. Scared the Sh!t outta me then was a heck of a mess to clean up.  Thats when I vowed never to cook the squash that way!

Spaghetti Squash

So whats my new method you ask? Now I halve the squash, scoop out the seeds like a pumpkin and discard them. I drizzle a bit of olive oil with a bit of fresh ground pepper, and a bit of salt and pop it in a pan in a 400* oven for about 45 min. Roasting it brings out a sweetness that the microwave never did and it also prevents me from having a heart attack and my poor microwave from looking like a pasta explosion.  You can choose whatever cooking method you like as long as you end up with the fork tender squash that comes out easily with a fork. Place the cooked “shredded/ forked” squash in a bowl.

While the squash is in the over I next take the Italian sausage that my local butcher wrapped up for me, and throw it in to the pan to brown using the spatula to break it in to bits as it caramelizes.  I tend to cook mine until it browns up quite a bit because I love the flavor that the caramelization add to the dish.

Sausage

While that is cooking I take the 3 cloves of garlic and mince them.  Once the meat is browned I add the minced garlic, salt, pepper and also Hot pepper flakes to the pan for about 1 minute, this cooks the garlic and “wakes” up the hot pepper flakes!  Move that to the bowl with the spaghetti squash.

Spinach

Next I take 1 Tablespoon of olive oil, and add that to the pan that the meat just came from. Then I pop the spinach into the pan, and heat it until its wilting. Trust me the heaping pan of spinach will drastically reduce in volume once things start to get toasty. Once the spinach has wilted add that to the bowl with the rest of the ingredients. Mix everything together and drizzle a bit of olive oil and the fresh grated parmesan cheese. Salt and pepper and you can add additional hot pepper flakes to suit your tastes. I hope you enjoy this dish as much as I do. Have a great weekend everyone!

 

Spaghetti Squash with Spinach and Sausage
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Spaghetti Squash
  • ¼ C Olive Oil plus 1 Tablespoon
  • 1 lb. Italian Sausage
  • 3 Cloves Garlic Minced
  • 1½ teaspoons Hot Pepper flakes more if you want it spicier
  • 5-6 Cups Organic Spinach
  • ¼ to ½ C Freshly Grated Parmesan Cheese
Instructions
  1. There are a few different ways you can cook spaghetti squash. Typically it comes with a sticker with cooking directions, which will tell you to poke holes in it and then pop it in the microwave, and cook it for about 10-15 min. For most people I’m sure this is an awesome way to cook the squash in fact I used to use this method too...that is until the day the squash exploded all over the microwave. Scared the Sh!t outta me then was a heck of a mess to clean up. Thats when I vowed never to cook the squash that way!
  2. So whats my new method you ask? Now I halve the squash, scoop out the seeds like a pumpkin and discard them. I drizzle a bit of olive oil with a bit of fresh ground pepper, and a bit of salt and pop it in a pan in a 400* oven for about 45 min. Roasting it brings out a sweetness that the microwave never did and it also prevents me from having a heart attack and my poor microwave from looking like a pasta explosion. You can choose whatever cooking method you like as long as you end up with the fork tender squash that comes out easily with a fork. Place the cooked "shredded/ forked" squash in a bowl.
  3. While the squash is in the over I next take the Italian sausage that my local butcher wrapped up for me, and throw it in to the pan to brown using the spatula to break it in to bits as it caramelizes. I tend to cook mine until it browns up quite a bit because I love the flavor that the caramelization add to the dish.
  4. While that is cooking I take the 3 cloves of garlic and mince them. Once the meat is browned I add the minced garlic, salt, pepper and also Hot pepper flakes to the pan for about 1 minute, this cooks the garlic and “wakes” up the hot pepper flakes! Move that to the bowl with the spaghetti squash.
  5. Next I take 1 Tablespoon of olive oil, and add that to the pan that the meat just came from. Then I pop the spinach into the pan, and heat it until its wilting. Trust me the heaping pan of spinach will drastically reduce in volume once things start to get toasty. Once the spinach has wilted add that to the bowl with the rest of the ingredients. Mix everything together and drizzle a bit of olive oil and the fresh grated parmesan cheese. Salt and pepper and you can add additional hot pepper flakes to suit your tastes. I hope you enjoy this dish as much as I do. Have a great weekend everyone!

 

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