You Got To Eat Something: No. 2 Spaghetti Squash Sausage Spaghetti

Another recipe from my book You Got To Eat Something and perhaps one of the easiest to make. Usually, I make this with ground hot Italian sausage, but this night I decided to use chorizo and it made it really awesome.


I used all of three ingredients (spaghetti squash, chorizo, and marinara sauce) with a fourth being shredded Parmesan cheese for garnish; you can’t get much simpler than that. This is a quality of all my recipes I really like–there is enough room in the recipe for variation depending on what you have available.

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Here’s the recipe as it is in my book:

Medium spaghetti squash
Half a jar of marinara sauce
Tablespoon olive oil
2 diced cloves of garlic
14 ounce andouille sausage (ground Italian sausage, if you prefer)
Cup of grated Parmesan

Heat oven to 400°F. Cut the spaghetti squash in half or into rings, which I prefer. Dig out the seeds with a large spoon. Put the squash on a baking sheet and into the oven for roughly 30 minutes. If you cut your squash into rings, I suggest you flip them after 15 minutes. Once the squash is soft, remove it from the oven. Using a fork, scrap the squash so that the spaghetti-like strands come out. Put the squash in a bowl to the side.

Cut the sausage into half inch medallions. In a medium to large pan, heat the olive. Once hot, sauté garlic until fragrant then add sausage. Cook the sausage until there’s a nice brown the surface. Add the squash and the marinara sauce mixing with the sausage well for about 5-10 minutes. Turn off heat and sprinkle Parmesan over it all then serve.

My only changes were the meat (chorizo) which I cooked for about 20 minutes while the spaghetti squash was baking. I took it off the heat as I shredded and added the squash, then turned the heat back on to simmer adding the marinara sauce. I think you could cut the amount of marinara in half but I rather like sauce.


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