Spaghetti Squash with Savory Sauce

Makes 6
Prep 10 m
Bake 45 - 60 m
Cook 15 m



  1. 1 of 5 Heat oven to 350 degrees F.
  2. 2 of 5 Carefully cut spaghetti squash in half lengthwise; scoop out seeds and loose inner flesh. Place halves, cut side down, on aluminum-foil-lined baking sheet.
  3. 3 of 5 Bake squash in 350 degree F oven until fork-tender, about 45 to 60 minutes. Let stand at room temperature while preparing sauce.
  4. 4 of 5 Heat 12-inch nonstick skillet over medium-high heat. Add sausage links; cook, breaking apart with wooden spoon, 2 minutes. Reduce heat to medium. Add diced tomato, peppers and spinach; cook, stirring frequently, until tomatoes and spinach are softened, 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in olives and cream; simmer until sauce is reduced slightly, 8 to 10 minutes. Remove skillet from heat.
  5. 5 of 5 Using an oven mitt, hold one half of spaghetti squash with cut side facing you. With a fork, scrape flesh from skin in strands to resemble spaghetti; transfer to large bowl. Repeat with second half of squash. Add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss to mix. Serve squash warm topped with sauce. Makes 6 servings.
Nutrition Information for Spaghetti Squash with Savory Sauce
Servings Per Recipe: 6
Per Serving: 1134 mg sodium, 89 mg chol., 35 g Fat, total, 15 g sat. fat, 4 g fiber, 13 g pro., 446 kcal cal., 22 g carb.