Spaghetti Squash Sausage Bowls pack in salty pork sausage with stringy pasta-like spaghetti squash and a quick sautéed mixture that coats every squash noodle!
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Spaghetti Squash Sausage Bowls are going to steal your Friday night vibes with a vengeance. Who can deny their obvious noodle-like appeal, and the fact that you can ‘create’ those noodles by scraping the roasted carmelized inside with a fork?! I mean this is magic here! Guys, this is a free blog…I mean I am giving away these recipe gold nuggets for free. I am so happy for you. ?
In all seriousness, I need some real talk right now. Delicious spaghetti squash aside, this has been one hectic week in the Keith household. My youngest, favoritest, specialist (only) sister is getting married tomorrow and we are having all the feels about the wedding. First, we love her soon to be hubs and are pumped to welcome him in the family. Secondly, they are moving two states away (all the sobbing emojis). And, third, well, I am making the wedding cake. 0_0
BASICALLY. We are a whirlwind of emotions and my love for spaghetti squash is not in the foremost part of my brain, so my adjectives and gushings of how delicious these bowls are and how in love you will fall, may be a bit on the lacking side today.
However, they are no less gush-worthy, so I will let the photos do the talking today and leave you with the following facts about why these should be in your life.
- spaghetti squash is healthy pasta <3
- sausage is always a good idea
- purple cabbage …because pretty, obvi.
- limited dish washing, because that ‘perty squash comes with it’s own disposable bowl ? (Now that’s what I call living green ?)
- only FIVE ingredients for the filling
- rainbow vibes?
If you try this recipe, make sure you post a photo on the socials [Instagram|Twitter|Facebook|Pinterest] and use the hash tag #wordslikehoneycomb so we can see! It’s my favorite to see your creations! <3
Tools used in this recipe:
- 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
Roasting Spaghetti Squash Preheat the oven to 375 degrees. Carefully slice the spaghetti squash lengthwise from end to end, creating two halves.
- 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.
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.
- 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.
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.