Description
A cozy, creamy low-carb dinner featuring roasted spaghetti squash with savory Italian sausage and a velvety cream sauce. Perfect for fall and ready in under 40 minutes.
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 pounds)
- 1 pound Italian sausage (sweet or mild, casing removed)
- 1 cup heavy cream (240 ml)
- 1/2 cup freshly grated Parmesan cheese (50 g)
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1/2 cup low sodium chicken broth (120 ml)
- 1 tablespoon extra virgin olive oil (15 ml)
- 2 tablespoons fresh parsley, chopped (optional)
- Salt, to taste
- Black pepper, freshly cracked, to taste
- Red pepper flakes (optional, for spice)
Instructions
- Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise and scoop out seeds. Brush inside lightly with olive oil and sprinkle with salt. Place cut-side down on a baking sheet lined with parchment paper or foil.
- Roast squash for 40-45 minutes until flesh is tender and can be shredded with a fork.
- While squash roasts, heat a large skillet over medium heat. Add crumbled sausage and cook 7-10 minutes until browned and cooked through. Transfer sausage to a bowl, leaving drippings in pan.
- In the same skillet, sauté diced onion in sausage drippings until translucent (3-4 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth to deglaze pan, scraping browned bits. Simmer for 1 minute. Add heavy cream and stir to combine. Bring to gentle simmer, then lower heat. Stir in Parmesan cheese until melted and smooth. Season with salt, black pepper, and red pepper flakes if using.
- Scrape spaghetti squash strands from roasted halves with a fork and add to skillet with sauce. Add cooked sausage and gently toss to coat squash with sauce. Cook 2-3 minutes to heat through.
- Serve immediately, garnished with chopped fresh parsley.
Notes
Roast spaghetti squash cut-side down for best flavor and moisture retention. Use freshly grated Parmesan for optimal melt and flavor. Remove sausage casing for better texture. If sauce is too thick, add broth or cream; if too thin, simmer longer. Can prepare squash and sausage ahead and make sauce fresh when ready. Leftovers reheat well with added broth or cream to loosen sauce.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 420
- Fat: 32
- Carbohydrates: 8
- Fiber: 2
- Protein: 28
Keywords: keto, low-carb, sausage, spaghetti squash, creamy sauce, fall dinner, easy recipe, comfort food