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Did you know spaghetti squash is a great alternative for traditional pasta? Not only that it’s obviously naturally gluten free too! I am also slightly obsessed lately with Spaghetti Squash.
This time I decided to pull out just about anything I could find in my pantry to make this easy meal.
Sometimes…or most times when you have an infant, easy, pantry style meals are the way to go!
Not only is this an easy, pantry style meal you can switch up the meat based on what you have in your freezer. I had Italian Sausage on hand, so I went with that to create this meal.
I almost feel like spaghetti squash is some kind of stress reliever for me to scrape the squash out. It’s odd, right? It’s so fun though to see it all form into this spaghetti like substance. Yes…I’m strange.
Let’s get on to this tasty, simple dish!
- 1 4 Lb Spaghetti Squash
- 1 Package Italian Sausage Links
- 2 Tbsp Olive Oil
- 1 Clove Garlic, Crushed
- 2 Tsp Parsley
- Marinara Sauce
- Mozzarella Cheese
- In a dutch oven or steamer, begin by fully steaming the spaghetti squash. Once it is steamed, scrape out the seeds with a fork. Then, use a fork to scrape out the remaining spaghetti squash and set aside.
- While the squash is steaming, warm the olive oil in the skillet and cook the Italian sausage. Once this is nearly done slice the sausage. Next, add in the steamed and scraped spaghetti squash into the skillet and then add the garlic. Let this simmer for 10 minutes or until the spaghetti squash is cooked to your preference. I like to keep ours a little more crisp.
- Serve the spaghetti and sausage mix topped with marinara sauce, parsley, and cheese.
- Serves: 4-6
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.