This roasted spaghetti squash with Italian sausage and parmesan is absolutely delicious and full of flavor. It’s a gluten-free pasta dish that doesn’t have a sauce and doesn’t need it!
Being diagnosed with a gluten intolerance has really thrown me for a loop. I’ve had to change the way I eat and pay way more attention to labels. Gluten is seriously in so many things that I wouldn’t normally expect. What’s more is that I had to take a step back from my blog so I’m sorry about that! But, I’ve re-calibrated and I’m doing pretty well—as well as you can expect given that I love gluten and it doesn’t love me back. It’s so delicious. What I’ve found is that if I eat gluten-free 75% of the time, I feel pretty dang good. So, while you will find more gluten-free options here at Sugar and Wine, you will still find tons of different gluten-filled yummy recipes.
Now, for this Roasted Spaghetti Squash with Italian Sausage and Parmesan. Seriously, it is so good. It is full of all of these flavors and you’ll definitely get all of your servings of vegetables in for the day. Don’t let this dish fool you though—it will fill you up and leave you satisfied without all of those calories that typically comes with a pasta dish!
What’s amazing about this roasted spaghetti squash dish is that it doesn’t have a sauce. One of the things I personally don’t like is a really heavy meal, which is why I typically stay away from pasta dishes. The sauce is heavy, the pasta itself is heavy and both together typically make me want to take nap. This dish gives you the pasta without the heavy left-over filling. You are going to love this dish!
- 1 Spaghetti Squash
- 1/2 lb Italian Sausage
- 4 cloves garlic, chopped
- 1/3 cup Parmesan cheese
- 1 tbsp Olive Oil
- Sea Salt
- Cracked Black Pepper
- 1/2 tsp garlic salt
- Pre-heat the oven to 400 degrees.
- Chop the garlic and set aside momentarily.
- Cut the spaghetti squash vertically, clean out the seeds and guts with a spoon.
- Rub the olive oil over the squash, season with salt and pepper, and sprinkle the garlic gloves over the squash.
- Place them on a baking sheet, skin down, and into the oven for about 45 minutes or until the squash can be easily pulled apart with a fork.
- About half way through the baking time for the squash, fry the Italian sausage. Once it’s cooked, drain any grease off of the sausage.
- When the squash is finished baking, remove it from the oven. Let it cool for a few minutes. Using a fork, begin scraping the squash creating spaghetti-like noodles.
- Place the “noodles” in a bowl, toss them with the parmesan cheese and garlic salt. Add any additional salt and pepper needed to desired taste. Top with Italian sausage and serve!
Thank you for linking up to last week’s Tasty Tuesday linky. I have been your recipes to the Tasty Tuesday Pinterest board. I hope you’ll join us again this week.