Spaghetti Squash Sausage Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 spaghetti squash, halved
  • 16 oz. pork sausage (any flavor)
  • 1.5 cups shredded purple cabbage
  • 4-5 green onions, diced (about ¾ cup)
  • 1 15 oz. can fire-roasted tomatoes
  • ¾ cup ricotta cheese
  • olive oil cooking spray
  • ½ tsp. salt
  • ½ tsp. pepper
  1. Roasting Spaghetti Squash Preheat the oven to 375 degrees. Carefully slice the spaghetti squash lengthwise from end to end, creating two halves.
  2. Spray the inside of the squash with cooking spray and place sprayed-side down onto a baking sheet and all to roast approximately 35-50 minutes. *Cooking time will strongly depend on the size of your spaghetti squash, but if you can poke a fork through the skin, easily, it is ready.
  3. FillingCook pork over medium heat in a large skillet until browned (about 5-7 minutes). Once browned, add in remaining ingredients and stir to combine.
  4. Allow the mixture to bubble until the liquid from the the tomatoes has thickened a bit and the cabbage has wilted, just slightly (you still want some crunch). I found about 5 minutes, stirring occasionally, to be just right.
  5. AssemblyOnce squash is cool enough to handle, use a fork to scrape the inside of the squash and create the squash 'noodles' (so. fun.). Divide mixture among the squash and serve.
This recipe is easily adapted for two, by reserving half of the filling for another evening and freshly roasted spaghetti squash!
Recipe by Words Like Honeycomb at