This Italian spaghetti squash bake is made of gooey cheese, sausage, and spaghetti squash layered with your favorite spaghetti sauce! It is a great low carb dinner that is light but very satisfying. It tastes like lasagna but it is not as heavy. This is a very easy spaghetti squash recipe that is ready in under 90 minutes. My family thinks this is one of the best spaghetti squash recipes.
Baking and shredding the spaghetti squash
How do you bake spaghetti squash? First cut the spaghetti squash lengthwise, then clean out and discard the seeds. Next brush the olive oil on both halves and then sprinkle on sea salt and cracked black pepper. Place the spaghetti squash cut side down on a lined baking sheet. Bake at 375 degrees for 40 minutes. To test if the squash is done baking, insert a knife in the skin side. If it inserts easily then the squash is done.
Once the spaghetti squash is cooled, use a fork to shred the squash. The spaghetti squash should come away from the skin of the squash easily. If you are doing this step ahead of time, you can store the shredded squash in the fridge for a couple of days.
Layering the spaghetti squash lasagna
While the spaghetti squash is baking, brown the Italian sausage. Layer half of the cooled spaghetti squash in the bottom of an 8 x 8 or 9 x 9 inch oven friendly dish. Next layer half of the sausage then half of the sauce. Next layer half of the cheese. Repeat the steps one more time and then you are ready to bake! Cover the baking dish with foil. Tent the foil so the cheese does not stick to the foil. Bake covered for 15 minutes at 375 degrees. Then bake uncovered for an additional 15 minutes until the cheese is golden brown and delicious.
Try my Cheap and Easy Italian Bake or Italian Sheet Pan Bake for some other easy dinner recipes!
This is just one of the great dinners I have on my site. Try out some others!
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil
- ½ teaspoon of sea salt
- ½ teaspoon cracked black pepper
- 1 pound of italian sausage
- 2 cups of your favorite spaghetti sauce
- 16 oz shredded Mozzarella cheese
Instructions
- Cut the spaghetti squash in half lengthwise and clean out seeds and discard the seeds.
- Brush the inside of the spaghetti squash halves with olive oil. Then sprinkle both halves with sea salt and cracked pepper.
- Place halves cut side down on a lined baking sheet. Bake at 375 degrees for 40 minutes.
- While the squash is baking, brown the sausage in an appropriately sized skillet and set aside.
- To test that the spaghetti squash is done, insert a knife into the skin side. If the knife inserts easily, the squash is done.
- Once the spaghetti squash is done cooking and cooled, shred the squash with a fork. It will separate from the skin of the squash easily.
- In an 8 x 8 or 9 x 9 inch baking dish, layer the squash, then sauce, then sausage, then cheese. Repeat again for the second layer.
- Bake covered at 375 for 15 minutes. Make sure to tent the foil to make sure the cheese does not stick to the foil. Back uncovered for an additional 15 minutes or until the cheese is golden brown and delicious.
