Ingredients:

  • 1 medium spaghetti squash (approx. 2-3 lbs / 900g-1.4kg)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • ½ pound Italian sausage, casings removed (225g)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach (140g), roughly chopped
  • ½ cup chicken broth (120 ml)
  • ¼ cup grated Parmesan cheese (30g), plus extra for garnish
  • 1 teaspoon Italian seasoning (5 ml)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper.
  2. Place the squash cut-side down on a baking sheet. Roast for 40-45 minutes, or until the squash is easily pierced with a fork.
  3. While the squash is roasting, cook the Italian sausage in a large skillet over medium heat, breaking it up with a spoon until browned. Drain off any excess grease.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Add the chopped spinach and chicken broth to the skillet. Cook until the spinach is wilted, about 2-3 minutes.
  6. Once the squash is cool enough to handle, use a fork to shred the squash flesh into spaghetti-like strands. Add the squash strands to the skillet with the sausage and spinach mixture.
  7. Stir in the Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Spoon the mixture back into the squash boats. Garnish with extra Parmesan cheese and red pepper flakes (if using). Serve immediately.