Spaghetti Squash with Italian Sausage Sauce and Arugula Salad

In this recipe, spaghetti squash and chicken sausage provide a lighter version of a hearty Italian dish. A simple arugula salad rounds out the meal.

Spaghetti Squash with Italian Sausage Sauce and Arugula Salad

Makes 4 servings

1 spaghetti squash
1 lb Italian chicken sausage, crumbled
1/2 yellow onion, chopped
2 gloves garlic, crushed
2 tsp dried oregano
1/2 tsp red pepper flakes
28 oz can crushed tomatoes

5 oz arugula
Juice of 1/2 lemon (about 1-1/2 tbsp)
2 - 4 oz parmeggiano reggiano cheese, grated
Olive oil, salt and pepper

Preparation:

  1. Heat oven to 400 degrees.
  2. While oven heats, cut squash in half lengthwise and remove seeds. Rub with a light coating of olive oil along with salt and pepper to taste. Place face down in a baking dish and roast until tender, about 45 - 50 minutes.
  3. While squash cooks, prepare sauce. Heat a drizzle of olive oil in a large frying pan or cast iron skillet over medium high heat. Add chopped onion and sautee for a few minutes until translucent. Add garlic and cook briefly. Add Italian chicken sausage and stir until cooked through. Add spices and stir a moment longer before adding crushed tomatoes. Add salt and pepper to taste and reduce heat to a simmer.
  4. In a small jar, combine lemon juice with 3 tbsp olive oil and salt and pepper to taste. Shake to combine. Toss arugula with salad dressing and parmeggiano reggiano to taste.
  5. Serve squash topped with sauce and remaining parmeggiano reggiano, with arugula salad on the side.

Donna Whitlock

Donna Whitlock


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