Tomato Basil Spaghetti Squash with Sausage - Slender Kitchen

Tomato Basil Spaghetti Squash with Sausage

Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content


This Tomato Basil Spaghetti Squash with Sausage is a delicious paleo and low carb pasta dish packed with classic Italian flavors.

Lately I can't get enough tomato and basil as early tomatoes are beginning to pop up in the farmer's market. They find their way into my morning eggs, lunchtime salads, and this spaghetti squash "pasta" dish that I am making on repeat. The key to this recipe is making sure to pick out really flavorful chicken sausage and ripe tomatoes since the dish itself is relatively simple and the quality of the ingredients really makes a difference. Also if you aren't on a Paleo or Whole30 diet, I highly suggest melting some fresh mozzarella on top or tossing in some crumbled goat cheese - seriously yum. A splash of balsamic vinegar is also a great addition.

Prep Time

Tomato Basil Spaghetti Squash with Sausage

Prep Time: 
Cook Time: 
Total Time: 


  • 2 U spaghetti squash
  • 2 tbsp. olive oil
  • 4 U chicken sausages
  • 2 cup cherry tomatoes, halved
  • 2 U garlic cloves, minced
  • 1 tsp. Italian seasoning
  • Salt and pepper
  • 1/4 cup basil (or more to taste)

Nutritional Facts

Serving Size: 
1/2 spaghetti squash
Amount Per Serving
Calories 307
Calories from Fat 120
% Daily Value *
Total Fat 13g
Saturated Fat 3g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 65mg
Sodium 539mg
Total Carbohydrate 27g
Dietary Fiber 5g
Sugars 12g
Protein 18g


  1. Prepare the spaghetti squash in the oven or microwave. To roast, preheat the oven to 375 degrees. Cut the squash in half and scoop out the seeds. Spray with cooking spray and place on a baking sheet covered in foil. Bake for 45-60 minutes until tender. To microwave pierce the squash all over with a knife or fork. Cook each squash whole for 10-12 minutes until tender. Carefully cut in half and remove seeds. Scrape the squash away from the skin using a fork.
  2. Heat the olive oil over medium high heat. Add the sausages and cook for 6-8 minutes until browned on both sides. Add the cherry tomatoes, garlic, and Italian seasoning. Cook for 3-5 minutes or until desired doneness. Sometimes I prefer the tomatoes more raw and sometimes I cook them longer so they burst and release all the juices.
  3. Add the squash and toss to combine. Season with salt and pepper. Add back to the spaghetti squash halves if desired. Top with basil.
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Tomato Basil Spaghetti Squash with Sausage
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Michelle Murphy's picture

    Average: 4 (1 vote)

    The adjustments I made make this a 5 star recipe - but it's REALLY REALLY good. I used canned tomatoes (all I had - 1 can per 1 squash) and I added leeks (approximately 1 leek, white's only, per squash), AND I could only finish half of mine. Hubby at most of his, but still left some on his plate. This is a LOT of food. Italian seasoning (both what I added and what's in the canned diced tomatoes) is fantastic and I left a little of the juice from the canned tomatoes to add a little "sauce." I'm obsessed with leeks so I add them to almost any recipe. I have another spaghetti squash and another half-pound of turkey kielbasa waiting - definitely going to make this one again!
    out of 0 people found this review useful
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