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Italian spaghetti squash bake from cleveland cooking. Layered spaghetti squash, italian sausage, cheese and spaghetti sauce.

Italian Spaghetti Squash Bake

Author: Dan Harper
578kcal
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Prep 10 minutes
Cook 1 hour 10 minutes
Total 1 hour 20 minutes
This cheesy Italian Spaghetti Squash Bake layers tender roasted squash strands with savory Italian sausage, marinara, and melted mozzarella. It is a hearty, low-carb alternative to lasagna that satisfies comfort food cravings while keeping dinner healthy and gluten-free.
Servings 6 servings
Course dinner, lunch, Main Course
Cuisine Italian

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

Method

  1. Cut the spaghetti squash in half lengthwise and clean out seeds and discard the seeds.
  2. Brush the inside of the spaghetti squash halves with olive oil. Then sprinkle both halves with sea salt and cracked pepper.
  3. Place halves cut side down on a lined baking sheet. Bake at 375 degrees for 40 minutes.
  4. While the squash is baking, brown the sausage in an appropriately sized skillet and set aside.
  5. To test that the spaghetti squash is done, insert a knife into the skin side. If the knife inserts easily, the squash is done.
  6. 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.
  7. 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.
  8. Bake covered at 375 for 15 minutes. Make sure to tent the foil to make sure the cheese does not stick to the foil. Bake uncovered for an additional 15 minutes or until the cheese is golden brown and delicious.

Nutrition

Serving6 servingsCalories578kcalCarbohydrates18gProtein31gFat41gSaturated Fat17gPolyunsaturated Fat4gMonounsaturated Fat18gCholesterol106mgSodium1629mgPotassium673mgFiber4gSugar8gVitamin A911IUVitamin C11mgCalcium654mgIron2mg

Notes

If you are looking for a vegetarian version you can omit the sausage or substitute mushrooms for the sausage.
  • Watery Squash? If your squash seems very wet after shredding, place the strands in a colander or on paper towels for 10 minutes to drain excess moisture before assembling the bake.
  • Cheese Variety: Feel free to mix in some Parmesan or Provolone for a sharper cheese flavor.
  • Make it Spicy: Add a pinch of red pepper flakes to the sauce layer for a little kick.
 
 

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