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.
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Tomato Basil Spaghetti Squash with Sausage
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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.
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.
Add the squash and toss to combine. Season with salt and pepper. Add back to the spaghetti squash halves if desired. Top with basil.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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