Spaghetti Squash Sausage Casserole

A low carb spin on a classic favourite! With only four ingredients this recipe is as easy as dinners come, and bonus - it's healthy and tastes delicious!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 5
Calories 355 kcal


  • 1 spaghetti squash
  • 1 tbsp olive oil
  • salt & pepper
  • 1 jar tomato sauce
  • 4 italian sausages
  • 1/4 cup parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Remove seeds, and pierce skin with a fork (just stab the fork in several times on each half).
  3. Place spaghetti squash face up on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 45 minutes.
  4. Remove casing from sausage (or if you're lazy don't), slice sausage into approx. 1/2 inch slices and cook on stovetop. Remove from heat once cooked through.
  5. Remove spaghetti squash from oven and use a fork to pull apart into strands (scraping the fork against the "meat" of the squash until it all comes away from the skin.
  6. Cook tomato sauce in a pot for 3-4 minutes until hot.
  7. Add sausage and spaghetti squash to tomato sauce. Stir to combine.
  8. Serve up, and top with parmesan cheese. Enjoy!