Spaghetti Squash Nonna with Italian Sausage is a delightful twist on traditional pasta dishes, showcasing the versatility of spaghetti squash as a healthy pasta alternative. This dish is not only packed with savory Italian flavors but also offers a comforting, gluten-free option that the whole family will love.
Ingredients
Scale:
1 medium spaghetti squash (about 3-4 pounds)
2 tablespoons olive oil (extra virgin)
Salt and pepper to taste
1 pound Italian sausage (mild or spicy)
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 can (14 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Fresh basil, for garnish
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 30-35 minutes, until tender.
While the squash is roasting, heat a large skillet over medium heat and cook the Italian sausage until browned.
Add diced onion, bell pepper, and minced garlic to the skillet, sautéing until soft.
Stir in crushed tomatoes, dried oregano, dried basil, and red pepper flakes. Let it simmer for about 10 minutes.
Remove squash from the oven and shred the flesh into spaghetti-like strands using a fork.
Add shredded squash to the skillet with the sausage mixture and stir to combine, cooking for an additional 2-3 minutes.
