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Spaghetti squash

Spaghetti squash

Squash is perfect for the fall season.


  • 3 cups spaghetti squash
  • 3 sausage links
  • 1 tsp. olive oil
  • 1 cup tomato sauce
  • 1/2 tsp. oregano

Makes 4


  1. Cut spaghetti squash in half, wrap in aluminum foil and bake for 20 min at 375 Fahrenheit.
  2. As the spaghetti squash is cooking, fry sausage links in a medium sized frying pan in olive oil.
  3. Slice sausages into bite sized pieces, then add them back into the frying pan with tomato sauce and oregano. Warm the tomato sauce on low for 3-5 minutes.
  4. Take the spaghetti squash out of the oven and let cool for 10 minutes.
  5. Using a fork, scoop out squash and place on each plate. Add the sausage and tomato sauce mix on top of the spaghetti squash.

Nutrition facts

Per Serving

calories: 60

calories from fat: 28

fat: 3.1g

saturated fat: 1.0g

trans fat: 0.0g

cholesterol: 8mg

sodium: 401mg

potassium: 273mg

carbohydrates: 6.0g

dietary fiber: 0.9g

sugars: 2.6g

protein: 2.9g

Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.