Sausage Squash Recipe (Print Version)

# Ingredients:

→ For the squash base

01 - 1 small spaghetti squash around 1.5 to 2 pounds
02 - A quick spritz of coconut oil
03 - A pinch of sea salt

→ For the meat sauce

04 - 1 tablespoon unsalted butter
05 - 2 tablespoons diced yellow onion
06 - 1 pound loose sweet Italian sausage meat
07 - 2 cloves minced fresh garlic
08 - 1 cup basic tomato sauce
09 - 1/2 cup heavy cream
10 - 1/2 teaspoon dried basil leaves
11 - 1/4 teaspoon dried oregano leaves
12 - 1/8 teaspoon chili flakes if you want some heat
13 - 1/4 teaspoon fresh ground black pepper or as needed
14 - 1/4 teaspoon sea salt or as needed

→ For topping

15 - 2 tablespoons fresh grated parmesan
16 - 1/4 cup shredded mozzarella

# Instructions:

01 - Get your oven going at 350º F. Split the squash down the middle lengthwise and scoop out the seeds.
02 - Give the squash a light coating of coconut oil and sprinkle some sea salt on it. Put it face down on your baking sheet. Cook for about 35 to 40 minutes until it's soft enough. In my oven 35 gives you firmer noodles while 40 makes them really soft. You can check by poking it with a fork. When the fork goes in easily it's done. Take it out when ready.
03 - While that's cooking let's make the filling. Get a big pan nice and hot over medium high heat. Drop in the butter and wait for it to stop bubbling.
04 - Toss in the onion and cook it until it starts getting brown and see through. Add your sausage meat. Keep cooking and stirring now and then until the meat is fully cooked and brown. Pour off any extra fat.
05 - Put in the garlic and let it cook for a minute. Now add your tomato sauce heavy cream basil oregano chili flakes black pepper and salt. Keep stirring until it thickens up nicely. Give it a taste and add more seasoning if needed. Set it aside for now.
06 - Once your squash is cooked how you like it take it out. Turn the oven up to 400º F. Flip the squash halves over so they're face up on the baking sheet. Use tongs or oven mitts for this part.
07 - Fill up each squash half with your meat sauce. Sprinkle 1 tablespoon parmesan and 2 tablespoons mozzarella on top. Pop it back in the 400º oven for about 5 minutes until the cheese melts. You can either cut each half into three pieces or just scoop everything out to serve.

# Notes:

01 - Perfect for keto low carb gluten free grain free diabetic and Banting meal plans
02 - Cook for 35 minutes for firmer texture 40 minutes for softer squash
03 - Serve it sliced or spooned right out of the shell

Back