There is something comforting about spaghetti and Italian sausage. It is homey and a little less time intensive than meatballs and packed with flavor. My baked sausage and spaghetti squash with homemade marinara is so easy and flavorful and has that homey vibe, without all the muss and fuss of meatballs. It is especially nice for a Thursday night. And did I mention the low-carb favorite: spaghetti squash? Keto baby! And the flavor! SWOON! We like to mix it up with both sweet and spicy sausages. Homemade marinara is about the easiest thing in the world to make. Start the sauce while your oven is preheating and let it simmer while the squash and sausage bake.
Wine pairing with Baked Sausage & Spaghetti Squash
This classic Italian meal with a keto twist needed something special to sip with it. I mean, if you are giving up the pasta and saving your carbs for wine–let it be a southern Italian blend! I chose this Sicilian blend of Nero d’Avola and Frappato. So amazing!
- 🗺 From Valle Dell’Acate, Sicily, Italy
- 🍇 Blend of 60% Nero d’Avola and 40% Frappato with an 13.5% ABV
- ⏰ Organic, 10-25 year old vines, fermented with native yeasts in steel tanks with one year aging in large oak barrels and tonneau.
- 👁 Medium Garnet
- 👃🏼 Aromas and flavors of: cranberry, pomegranate, sour cherry, green olive, red beets, mushrooms, herbs, black tea, and tomato leaf
- 👅 Dry, medium plus body with medium plus tannins and medium acidity. Lingering finish with hints of cigar box, chocolate, and smoke
- 💰 Right around $20, I decanted for 1 hour
Baked Sausage & Spaghetti Squash
- 1 2 pound spaghetti squash
- 2 packages Italian sausage
- 2 tbsp olive oil
- to taste kosher salt
- to taste black pepper
- 2 tbsp olive oil
- 1/4 tsp crushed red pepper
- 3 cloves garlic minced
- 6 ounces tomato paste
- 28 ounces crushed tomato canned
- 2 tsp Italian seasoning
- 1 cup shedded mozzarella divided
- Preheat oven to 375F. Microwave whole spaghetti squah for 2 minutes to soften slightly. Prepare rimmed pan with oil or cooking spray. Place squash on board and cut in half. (I leave the top on, but you can remove it if you want. I slice lengthwise for faster cooking.) Scoop out seeds and drizzle on olive oil and sprinkle with salt and pepper. Place squash cut side down on tap. Roast for 1 hour.
- While squash is doing its thing, make your marinara. In medium-large skillet, place crushed red pepper and garlic. Drizzle with olive oil. Cook for 1-2 minutes over medium heat until the garlic starts sizzling. Melt in can of tomato paste and cook for another 2-3 minutes. Slowly pour in crushed tomatoes and stir until fully incorporated. Add italian seasoning. Reduce heat to low and place lid and simmer, stirring often. Make sure pan is on low and partially covered to avoid bubbly splashes.
- Now that sqash is doing its thing and the sauce is starting to come together, prepare the sausages. Line a rimmed baking sheet with foil. Place sausages on pan and prick each with a fork several times. Pour 3/4 cup water over sausages and bake uncovered for 20 minutes. Flip them over and bake for another 30.
- Remove squash and sausages from oven. Flip squash cut side up on large board and let them cool slightly. Keep sausages warm. Set oven to broil. With a large fork, scrape out the insides. Fluff to make spaghetti like strands. Season with more salt, pepper and olive oil and return to shells. Top each half with desired amount of sauce and 1/2 cup shredded cheese. Return to broil approximately 3 minutes. Remove from broiler and cut each half in half. Plate and enjoy with sausages.