Spaghetti Squash with talian Sausage, Broccoli, and Sage

Spaghetti Squash with talian Sausage, Broccoli, and Sage
  • 1 spaghetti squash, halved and seeded
  • 1 tablespoon olive oil
  • 1 (12 ounce) package bulk Italian pork sausage
  • 3 cups broccoli florets
  • 2 cups sliced baby bella mushrooms
  • 1/2 onion, diced
  • 5 cloves garlic, diced
  • 2 leaves sage, minced
  • 2 teaspoons garlic salt
  • salt and ground black pepper to taste
  • 4 ounces Pecorino Romano cheese


  1. Preheat the oven to 350 degrees F (175 degrees C). Brush olive oil over spaghetti squash halves; place on a baking sheet.
  2. Bake in the preheated oven until skin is easily pierced with a fork, about 30 minutes.
  3. Start frying sausage in a large skillet when squash has 5 minutes left to bake. Remove squash from the oven and let cool. Add broccoli, mushrooms, onion, garlic, and sage to the skillet with the sausage; cook and stir until onion softens, 5 to 10 minutes.
  4. Scrape insides of squash into spaghetti strands with a fork. Stir into the sausage mixture until well combined. Season with garlic salt, salt, and pepper. Shave Pecorino Romano cheese on top.

04/09/2018
Spaghetti Squash with talian Sausage, Broccoli, and Sage, recipe PT15M PT1H 5 455 calories

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