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Creamy Spaghetti Squash with Sausage

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This is one of those meals where you clean out your fridge into the saute pan. 🙂 I had some Italian Sausage, onions, sweet peppers, mushrooms and cheese that needed to be used, so I combined it all with spaghetti squash. This is one of my favorite squash since it is so versatile, filling, and really easy to cook.

Preheat your oven to 350 degrees. Cut the spaghetti squash in half, lengthwise, and rub a little olive oil on the flesh. Then put the halves face down on a baking tray, and bake for 45 minutes.

Meanwhile, brown the Italian sausage in a large skillet. Slice the red onion and add it to the skillet, along with chopped mushrooms and sliced peppers. Brown it all up and turn the heat on low.

When the spaghetti squash is done, let it cool for a few minutes (use this opportunity to grate your cheese!), and then use a fork to scrape the flesh out and add it to the skillet. Stir to combine all ingredients, and then add milk and cheeses and stir until the cheese has melted and it is creamy. Then enjoy!

Creamy Spaghetti Squash with Sausage

Makes 2 servings

  • 1 spaghetti squash
  • 1/2 lb. Italian Sausage
  • 1/2 red onion
  • Sweet Peppers
  • Mixed mushrooms (I used cremini, baby bella and white)
  • 1/4 cup Milk (I used coconut, but any kind will do)
  • 1/2 cup Gruyere Cheese, grated
  • 1 large spoonful of Boursin or similar soft cheese
  1. Preheat the oven to 350 degrees. Halve the spaghetti squash lengthwise and remove the seeds. Rub a little olive oil on the flesh that will be face down on the cooking sheet. Cook for 45 minutes.
  2. In a large skillet, brown the Italian Sausage with the sliced red onion, sweet peppers and mushrooms. Turn the heat to low.
  3. When the spaghetti squash is done, allow it to cool until you can handle it, then use a fork to scrape the flesh into the skillet with the meat and vegetables.
  4. Stir together, then add grated cheese, milk and soft cheese, mixing until melted and well combined.
  5. Eat!!!

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