If you’re on the hunt for a dinner that’s packed with flavor but light on carbs, this Italian Sausage Spaghetti Squash Skillet Recipe is going to become your new go-to. I absolutely love how this dish marries the hearty, savory sausage with the delicate strands of roasted spaghetti squash—it’s a match made in comfort food heaven. Plus, it’s super versatile, making it perfect for weeknight meals or even a casual weekend get-together.
When I first tried this Italian Sausage Spaghetti Squash Skillet Recipe, I was honestly amazed at how easy it was to pull off without skimping on taste. The cream and Parmesan cheese create such a luscious sauce, making every bite feel indulgent but without the heaviness of traditional pasta. If you’re looking to get your veggies in but still satisfy your craving for something rich and cozy, you’re going to want to bookmark this one!
Why You’ll Love This Recipe
- Low-Carb Comfort: Spaghetti squash is a fantastic pasta alternative that keeps things light but satisfying.
- Flavor-Packed: Italian sausage, creamy sauce, and roasted veggies create a depth of flavor you’ll crave again and again.
- Simple Prep: This skillet meal comes together quickly, perfect for busy nights or meal prep.
- Customizable: Easy to modify with your favorite veggies or spice levels to suit your taste.
Ingredients You’ll Need
Each ingredient in this Italian Sausage Spaghetti Squash Skillet Recipe plays a vital role in the flavor and texture. Using fresh vegetables and quality sausage really makes the dish shine, so I recommend picking the best you can find at your local market.
- Spaghetti squash: The star veggie, which roasts up tender with delicate strands that mimic spaghetti perfectly.
- Extra virgin olive oil: Adds subtle richness when roasting and sautéing the veggies.
- Sausage: I prefer Italian sausage for its spicy, savory kick—feel free to go mild or spicy depending on your preference.
- Red bell peppers: Adds sweetness and a pop of color to balance the sausage’s richness.
- Onion: Brings aromatic depth when sautéed with the peppers and garlic.
- Garlic: The essential flavor booster, minced fresh for the best aroma and taste.
- Italian seasoning: Keeps the flavors classic and cohesive without overpowering the dish.
- Tomato paste: Concentrated tomato flavor that adds a slight tang and richness.
- Heavy cream: Creates the silky sauce that ties everything together.
- Parmesan cheese: Grated and stirred in at the end for nutty, creamy goodness.
- Fresh parsley (optional): Brightens up the final dish when sprinkled on top.
Variations
I love to switch things up based on what I have on hand or what mood I’m in, and the Italian Sausage Spaghetti Squash Skillet Recipe is perfect for that. Feel free to experiment—you’ll find that little tweaks only enhance this dish!
- Swap the sausage: I once made this with turkey sausage and it was deliciously lighter but still very flavorful.
- Add greens: Toss in some fresh spinach or kale near the end for extra color and nutrients.
- Spice it up: Crushed red pepper flakes bring a nice punch if you like a bit of heat—I always add a pinch when I want more kick.
- Dairy free: Use coconut cream and nutritional yeast in place of heavy cream and Parmesan to make it dairy-free without losing creaminess.
How to Make Italian Sausage Spaghetti Squash Skillet Recipe
Step 1: Roast the Spaghetti Squash
First things first: Preheat your oven to 350°F. Cut your medium spaghetti squash in half lengthwise and scoop out the seeds—this is always the slightly messy but oddly satisfying part. Drizzle the squash halves with olive oil, then sprinkle with salt and pepper. Place them cut side down on a sheet pan. Pop them in the oven and roast for about 45 to 60 minutes, or until you feel how tender they are when poked with a fork. When done, let them cool enough to handle, then scrape the insides with a fork until you get those beautiful spaghetti-like strands.
Step 2: Cook the Sausage
While the squash roasts, heat a large skillet over medium heat. Add your sliced Italian sausage and cook until it’s browned and cooked through, about 5 to 10 minutes depending on the thickness. This is where the kitchen starts smelling amazing—I swear it always gets my family’s attention! Once cooked, transfer the sausage to a plate and tent it with foil to keep warm. This step also lets the pan develop flavorful browned bits that we’ll use next.
Step 3: Sauté the Veggies and Build the Sauce
Check the skillet for leftover sausage oil; if there’s not enough, add a drizzle of olive oil, then toss in diced red bell peppers and onion. Season lightly with salt and pepper, and cook for 3-5 minutes until softened and fragrant. Add minced garlic and cook for an additional 30 seconds until you can really smell that garlicky goodness. Now stir in the Italian seasoning, tomato paste, and heavy cream. Crank the heat slightly and let it bubble gently for 1-2 minutes while stirring constantly—that magic moment turns the sauce silky and flavorful.
Step 4: Finish with Cheese and Toss Everything Together
Turn off the heat and sprinkle in your Parmesan cheese, stirring until it melts into the sauce and becomes beautifully creamy. Return the cooked sausage to the pan, along with the spaghetti squash strands. Gently toss everything to coat in that luscious sauce. Give it a taste and add a little more salt or pepper if needed. If you’re feeling fancy, sprinkle on some fresh parsley to brighten everything up visually and flavor-wise.
Pro Tips for Making Italian Sausage Spaghetti Squash Skillet Recipe
- Roasting Squash Ahead: I like to roast the spaghetti squash earlier in the day or even the day before to save time when dinner rolls around.
- Microwave Hack: On busy nights, I microwave the squash after piercing it several times for about 8-12 minutes, then scrape it out as usual—super quick and still tasty.
- Sauce Texture: If the sauce feels too thick, splash a little reserved pasta water or broth to loosen it up.
- Avoid Soggy Veggies: Don’t overcrowd the pan when cooking peppers and onions; cook them until just softened to keep some bite and brightness.
How to Serve Italian Sausage Spaghetti Squash Skillet Recipe
Garnishes
I’m all about fresh parsley for garnish—it adds that lovely pop of green and a slight herby brightness that cuts through the creaminess. Sometimes I also top with extra grated Parmesan or a sprinkle of crushed red pepper flakes if I’m feeling spicy. A squeeze of fresh lemon juice just before serving can add a surprising little zing if you want to brighten things up even further.
Side Dishes
To keep the meal balanced, I like pairing this skillet with a simple green salad dressed in vinaigrette or some garlic-roasted asparagus. If you want something warm and comforting, crusty bread or garlic knots are perfect to mop up any extra sauce.
Creative Ways to Present
For a cozy dinner party, I’ve served the Italian Sausage Spaghetti Squash Skillet right in mini cast iron skillets—that always feels special and rustic. Another fun idea is to stuff the spaghetti squash shells with the mixture and broil lightly for a golden top. It turns heads and makes the dish feel elevated without extra fuss.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and they stay good for about 3 to 5 days. I’ve found the flavors actually deepen overnight, so leftovers can be even better than the fresh batch!
Freezing
This recipe freezes well if you want to batch cook. Just portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best results.
Reheating
To reheat, I prefer warming it gently on the stovetop over low heat with a splash of water or broth to keep the sauce creamy and prevent it from drying out. Microwaving works too, but the stovetop method really preserves the texture and flavor best.
FAQs
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Can I use pre-cooked sausage for this Italian Sausage Spaghetti Squash Skillet Recipe?
Absolutely! If you have pre-cooked sausage, you can slice it and add it later when you combine the squash and sauce, just make sure to warm it through so all the flavors meld nicely.
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What’s the best way to cook spaghetti squash quickly?
Microwaving is a great shortcut! Pierce the whole squash several times, place it on a microwave-safe plate, and microwave on high for 8-12 minutes depending on size. Let it cool slightly before cutting and scraping the strands.
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Can I make this recipe dairy-free?
Yes! Replace the heavy cream with coconut cream or a dairy-free milk thickened with a bit of cornstarch, and swap Parmesan for nutritional yeast or a vegan cheese alternative.
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How spicy is the Italian Sausage Spaghetti Squash Skillet Recipe?
It depends on the sausage you choose; you can opt for mild or spicy Italian sausage. For extra heat, add crushed red pepper flakes while cooking the veggies.
Final Thoughts
This Italian Sausage Spaghetti Squash Skillet Recipe holds a special place in my weekly rotation because it’s one of those meals that feels luxurious yet straightforward—something I can whip up after a busy day and still impress my family. I hope you’ll try it out soon and find it just as comforting and flavorful as I do. Trust me, once you discover this skillet combo, you’ll wonder how you ever lived without it!
Print
Italian Sausage Spaghetti Squash Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Italian Sausage Spaghetti Squash Skillet is a hearty and healthy low-carb meal featuring roasted spaghetti squash, flavorful Italian sausage, sautéed vegetables, and a creamy Parmesan sauce. Perfect for a comforting weeknight dinner, it combines tender roasted squash strands with spicy sausage and rich tomato cream sauce, garnished with fresh parsley.
Ingredients
Roasted Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Sausage Spaghetti Squash Skillet
- 1 1/2 pounds sausage, cut into 1/2 inch thick rounds or slices
- 2 red bell peppers, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/3 cup Parmesan cheese
- Fresh parsley, for garnish (optional)
Instructions
- Preheat and prepare squash: Preheat your oven to 350°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut side up on a sheet pan. Drizzle with olive oil and season with salt and pepper.
- Roast the spaghetti squash: Roast the squash in the oven for 45-60 minutes or until tender when pierced with a fork. Once done, use a fork to scrape out the strands that resemble spaghetti noodles and set aside.
- Cook the sausage: While squash roasts, heat a large skillet over medium heat. Add the sausage slices and cook until browned and heated through, about 5-10 minutes. Remove the sausage and tent it with foil to keep warm.
- Sauté vegetables: If needed, add a drizzle of olive oil to the skillet. Add the diced red bell peppers and onion with a pinch of salt and pepper. Cook, stirring often, for 3-5 minutes until the vegetables soften.
- Add garlic: Stir the minced garlic into the vegetables and cook for an additional 30 seconds, allowing the garlic to become fragrant.
- Make the sauce: Stir in the Italian seasoning, tomato paste, and heavy cream into the skillet. Increase the heat slightly and cook for 1-2 minutes until the cream is hot and bubbly, stirring frequently to combine.
- Incorporate cheese: Turn off the heat and stir in the Parmesan cheese until it melts and forms a creamy sauce.
- Combine all components: Return the cooked sausage to the skillet. Add the scraped spaghetti squash strands and toss everything together to evenly coat with the creamy sauce. Taste and season with additional salt and pepper if needed.
- Garnish and serve: Optionally garnish with fresh parsley before serving warm.
Notes
- To save time, the spaghetti squash can be roasted ahead of time and reheated when needed.
- For quicker cooking, microwave the whole squash pierced several times on high for 8-12 minutes until tender. Then halve, seed, and scrape out strands.
- Add crushed red pepper flakes for a spicy kick or mix in leafy greens like spinach or kale for added nutrition.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days for best quality.
- Nutritional values are estimates and may vary depending on ingredient brands and portion sizes.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 410
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 90 mg
