Baked Italian Spaghetti Squash

This Italian dish is a crowd-pleaser. Combining sausage and a spicy dressing, it blends flavors for the perfect bite.


  • 1 cooked spaghetti squash, halved seeded & strands shredded
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • ½ lb. Italian sausage, casing removed
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese
  • Salt to taste
  • Healthy pinch of black pepper

For the Dressing —
  • 1/2 cup creamy almond butter
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 1-2 teaspoon grated ginger
  • 1-2 teaspoon sriracha
  • Pinch of salt
  • Chili flakes to taste


Cook the spaghetti squash in the microwave. Cut in half, seed and shred the flesh, leaving it in the skins and set aside. Heat the oil in a large pan over medium heat. Sauté the garlic until fragrant, about 2 minutes. Remove the sausage from the casing and add to the pan. Crumble and sauté until browned and no pink is left. Turn on the heat and stir in the marinara sauce and half the mozzarella. Divide the mixture between the two spaghetti squash halves. Top each with the remaining mozzarella and broil in the oven until cheese is slightly browned and bubbly, about five minutes.
seen from above, two servings of tasty looking Italian spaghetti squash on a pan

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