This simple Tomato Basil Spaghetti Squash with Vegetarian Sausage is packed with veggies and will quickly become a favorite for meatless meals.
Tomatoes are finally starting to show up at the farmer's market and after missing them all winter, I want to use them in everything. Since tomato and basil are a classic and incredibly delicious combination, I decided to use the sweet cherry tomatoes I picked up with some basil, roasted spaghetti squash, garlic, and vegetarian sausages. A quick and easy dinner if you microwave the squash or prep it ahead of time. And depending on your diet, I highly recommend melting some fresh mozzarella on top or crumbling in some goat cheese and then drizzling some balsamic vinegar on top.
Tomato Basil Spaghetti Squash with Vegetarian Sausage
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- 2 U spaghetti squash
- 2 tbsp. olive oil
- 4 U vegetarian sausages
- 2 cups cherry tomatoes, halved
- 2 U garlic cloves, minced
- 1 tsp. Italian seasoning
- Salt and pepper
- 1/4 cup basil (or more to taste)
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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.
* 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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