Aggie's Kitchen

Spaghetti Squash with Sausage and Mushroom Bolognese

This Spaghetti Squash with Sausage and Mushroom Bolognese is a hearty low carb meal full of flavor!  One of my favorites.

Click here to pin this Spaghetti Squash with Sausage and Mushroom Bolognese recipe.

This Spaghetti Squash with Sausage and Mushroom Bolognese is a hearty low carb meal full of flavor!  One of my favorites.

Spaghetti squash is back in my life thanks to my friend Katie’s recent post on Facebook. Why have I never thought to roast it whole in the oven like that? It makes it so much easier than struggling to try and cut it and fit it into a dish in the microwave. Yes, it takes about an hour (give or take) but once it’s in the oven that’s it. After it cooks and softens all you have to do is slice it longways, scoop out the seeds and fork out the strands – easy! (Or – slice it into rings like my friend Beth recently posted about. Rings = longer strands that actually look like spaghetti. Genius! I’m trying this next time. But roasting it whole first.)

My favorite way to eat spaghetti squash is with a hearty tomato based sauce (like this one). I’ll never tell you that spaghetti squash will take the place of pasta, but if you are trying to cut back on calories, carbs or whatever – then this Spaghetti Squash with Sausage and Mushroom Bolognese is for you. To me, it’s the next best thing to sitting down to a plate of pasta (and feeling really good about it).

This Spaghetti Squash with Sausage and Mushroom Bolognese is a hearty low carb meal full of flavor!  One of my favorites.

I’m in my second 30 days of my gym’s 60 day challenge and it’s been meals like this that have helped me along. I’m already down 7 or 8 lbs and at my lowest weight since I’ve had my 3rd child. I’m feeling good, people and hope to get another 7 – 8 off. My game plan has been simple and it’s really been just about being prepared. For example, I cooked up this spaghetti squash on a Sunday and stored it in a tupperware in the fridge. Once I made the sauce, I served it over regular pasta for the rest of my family but over spaghetti squash for me. I used the spaghetti squash throughout the week with leftover sauce for quick lunches and mixed with whatever other leftovers I had. It would be absolutely delicious with this half meatless marinara sauce or turkey and kale bolognese. I love it with pesto too – I have been wanting to try it with this Slow Cooker Pesto Chicken I love to make.

This Spaghetti Squash with Sausage and Mushroom Bolognese is a hearty low carb meal full of flavor!  One of my favorites.

Cooking with spaghetti squash could be fun – especially when you know how good it is for you! Last year I put together a round up for 50 Ways To Cook Spaghetti Squash – so many ideas!! These

Have a great week!

Print Recipe

Spaghetti Squash with Sausage and Mushroom Bolognese

Yield: 4-6 servings

Ingredients:

  • 4-6 cups cooked spaghetti squash
  • 1 tablespoon olive oil
  • 1 onion, minced
  • 2 garlic cloves, minced
  • 1lb fresh Italian chicken or turkey sausage, removed from casings
  • 10 oz whole mushrooms, sliced
  • 1 28 can crushed tomatoes with basil
  • 1/2 teaspoon dried oregano
  • coarse salt and pepper, to taste
  • 2 large handfuls fresh spinach
  • freshly grated Parmesan or crumbled feta, for serving
  • crushed red pepper, for serving

Directions:

  1. Add 1 tablespoon of olive oil in a large skillet over medium heat. Add minced onion and garlic and let cook for 2-3 minutes. Add fresh Italian chicken or turkey sausage (removed from casings) to pan. Let cook and crumble using a wooden spoon.
  2. When sausage is comletely browned, add sliced mushrooms to skillet. Season with salt and pepper and let cook for a few minutes until they start to soften.
  3. Add crushed tomatoes to mushroom and sausage mixture. Season with dried oregano. Let simmer for 5-7 minutes, then adding in handfuls of fresh spinach.
  4. Stir in spinach and let wilt into tomato sauce. Season with salt and pepper to taste. Serve sauce over warm spaghetti squash.
  5. Top with freshly grated Parmesan or crumbled feta and red pepper flakes (optional).

To make my spaghetti squash, I roasted it whole in a 375 degree oven for about an hour. Make sure to prick plenty of holes into it with a fork or knife so that pressure is released while it's baking. Here is a post that can help you with cooking spaghetti squash.

Follow AggiesKitchen on Instagram and show us what recipes you are making from the blog! Use the hashtag #aggieskitchen - I'd love to see what you are cooking up!

More ideas for your spaghetti squash:

Twice-Baked Spaghetti Squash with Pesto and Parmesan | Kalyn’s Kitchen

Low Carb Spaghetti Squash Casserole | SugarFree Mom

Sicilian Chicken and Mushrooms Spaghetti Squash Casserole | Cupcakes and Kale Chips

For more healthy recipes check out my Pinterest Board.

Follow Aggie’s Kitchen’s board Healthy Recipes on Pinterest.

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5 Responses to “Spaghetti Squash with Sausage and Mushroom Bolognese”

  1. Katie @ Mom to Mom Nutrition posted November 3, 2015 at 8:25 am

    I think we are on the same brain wavelength because this is the exact meal I made last week!!! Except I used ground beef and no mushrooms. We would seriously make some delicious meals together my friend! 

  2. Elizabeth Shaw posted November 3, 2015 at 10:17 am

    This is definitely one of my favorite recipes!!! I am in love with mushrooms, it’s just unfortunate my husband doesn’t feel the same. I usually make a big batch of this right on Sunday so I can load this up on salads and noodles all week! Just pinned

  3. rachel @ atheltic avocado posted November 3, 2015 at 9:06 pm

    i love spaghetti squash and usually just top it off with some marinara but this would be a great change for a more substantial dinner! Pinned 🙂

  4. Megan {Country Cleaver} posted November 4, 2015 at 9:59 pm

    Spaghetti squash is definitely a favorite of ours with a hearty sauce! This is scrumptious!

  5. KalynsKitchen posted January 23, 2018 at 7:35 am

    That looks delicious! I’m a big spaghetti squash fan! Thanks for the shout-out for my Twice- Baked Spaghetti Squash with Pesto and Parmesan.

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