This recipe is really hard to post because I seem to make it differently every time. It’s also practially impossible to know how big a spaghetti squash you’re going to get (I order online) so I’m always playing it by ear a little. The truth is you can modify this and play with it and chances are it will still turn out deliciously. I’m mostly posting it to have something to Pin to my Cooking Club Pinterest so people know what we’re actually making when we plan instead of pinning someone else’s recipe as a placeholder.
In other words… either be prepared to play with this and take your chances a little or skip it and try something else. 😉
1 3 pound spaghetti squash
1 15-ounce container ricotta cheese
1.25 cup grated mozzarella cheese
5 links Italian chicken sausage, diced (I sometimes use 6-8 Trader Joe’s turkey meatballs instead)
1 package (6 links) fresh Italian sausage, sauteed
1 cup marinara sauce
1 cup chopped parsley for garnish
Heat oven to 400° F.
I cook the spaghetti squash in my Instant Pot: Cut the squash in half (either direction works) and scoop out the seeds. Put either both halves or one halve, depending on what fits, in your Instant Pot on a trivet over a cup of water. Cook on manual high pressure for 9 minutes. Do a quick release and remove the spaghetti squash with tongs or a an oven mitt. Try to scrape the strands away from the edge of the squash. If it’s still hard you may have to put it back in the Instant Pot for a few more minutes. Let it cool and scrape the strands out into a colander.
If you don’t have an Instant Pot, check out these instructions for the oven or microwave.
Combine the ricotta cheese, sausage, and marinara sauce.
I use small foil containers for individual servings. In each one layer:
2 ounces spaghetti squash
1/2 cup of sausage mixture
2 ounces spaghetti squash
1/8 cup mozzarella cheese
a pinch of parsley
I’m would think this would work in a regular baking dish, too… I just haven’t tried it! You could try layering half of the squash on the bottom, then the suasage mixture, then the rest of the squash topped with the mozzarella cheese. Sprinkle with the parsley. Bake for about 18-22 minutes until it’s browned and bubbling.
I don’t have the macros for this one because it’s so different for me every time… sometimes I use sausage, sometimes ground beef, sometimes meatballs. I also sometimes use regular ricotta cheese, sometimes use part-skim, etc. You can plug your ingredients into MyFitnessPal to build your recipe and get your macros.
Note: This post contains affiliate links… so if you use my link to buy something, I’ll make a few bucks to help me buy more cool stuff to try out and tell you about!