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Autumn Sausage Pasta Squash

A cozy, comforting dish combining spaghetti squash, savory Italian sausage, and fresh vegetables, perfect for autumn dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 pound Halal Italian sausage (sweet or spicy)
  • 2 cups cooked pasta (farfalle or penne)
  • 1 cup cherry tomatoes, halved
  • 2 cups spinach
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Parmesan cheese for serving

Method
 

Preparation
  1. 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 sprinkle with salt and pepper. Place cut-side down on a baking tray lined with parchment paper and roast for about 30-40 minutes, or until tender.
Cooking
  1. While the squash is roasting, heat a large skillet over medium heat. Remove the casing from the Italian sausage (if necessary) and crumble it into the skillet. Cook until browned, stirring occasionally, for about 8-10 minutes.
  2. Once the sausage is browned, add the halved cherry tomatoes and spinach to the skillet. Sauté for about 5 minutes until the spinach wilts and the tomatoes soften.
Combining & Serving
  1. Once the squash is done, carefully use a fork to scrape the inside of each half to create spaghetti-like strands. Combine the squash strands with the sausage mixture and cooked pasta. Add garlic powder, adjusting salt and pepper to taste.
  2. Serve the dish warm, with freshly grated Parmesan cheese on top.

Notes

Tips: Try different vegetables like bell peppers or zucchini as additions. You can swap out the Halal Italian sausage for ground turkey or chicken if you prefer. Timing is crucial, as the squash takes longer to cook than the sausage. Avoid overcooking the spaghetti squash; it should be al denté to hold its structure. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for a month. Reheat in the microwave or stovetop over low heat.