Try these fun Sausage Spaghetti Squash Boats for a fun twist on pasta night! Low carb spaghetti squash is stuffed with a sausage and veggie sauce, then baked with a layer of gooey cheese on top.
This post is sponsored by Jones Dairy Farm — a company committed to bringing you high quality breakfast meat options. I only work with brands whose products I genuinely love. Thank you for supporting the brands that help keep Sunkissed Kitchen running!
Lighten Up Spaghetti Night!
I love using veggies as a replacement for carbs! Winter squashes are a great swap for pasta. They are higher in carbs than other veggies, meaning you’ll still get that satisfying carb feeling, but with a lot more nutrients and fiber than pasta.
Other Winter Squash Recipes:
- Butternut Baked Spaghetti
- Butternut Squash Lasagna
- Pesto Spaghetti Squash
- Crockpot Chicken Spaghetti Sauce (with spaghetti squash)
These spaghetti squash boats are a fun twist. If you’ve never baked a squash, learn how to cook spaghetti squash here.
This recipe uses Jones Dairy Farm Golden Brown Chicken Sausage. I always have Jones Dairy Farm sausage and bacon in my freezer. It’s a great way to add a little protein to your meals without having to remember to have something planned!
For this recipe, I put together a super simple sauce — I use a jarred marinara sauce, add some fresh veggies (onions and bell peppers), and then toss in the chicken sausage. I highly recommend trying this brand — their sausage has so much flavor it makes the sauce extra delicious.
Check out Jones Dairy Farm’s high quality breakfast meat options. You’ll love the variety, plus they all have super clean ingredients. Meat and spices, that’s it. Nothing weird in these products, which is very important to me. Find a store near you that carries their products using the product locator.
How to Make Spaghetti Squash Boats
You’ll start this recipe with a baked spaghetti squash, so head on over here for instructions on how to do that part!
Step 1: Saute the onions and peppers in some avocado oil. I like them to be really soft, so I cook them on medium low for about 10 minutes. You can speed up this process if you need to.
Step 2: Add the olives, sausage, and pasta sauce. Warm up the mixture and then remove the sauce from heat.
Step 3: Pull the strands from the 2 squash halves to loosen them.
Step 4: Fill each squash half with half of the prepared sauce, and top it with some mozzarella cheese. Keep these dairy free by omitting the cheese.
Step 5: Bake the squashes for about 10 minutes until the cheese is melted and bubbly. If your sauce and squashes have cooled down, you’ll need to bake them longer. See notes in the instructions below.
Sausage Spaghetti Squash Boats
- Preheat the oven to 450º F. Have a halved baked spaghetti squash ready to be stuffed.
- In a skillet, add avocado oil, onions, and bell peppers. Saute over medium low heat for about 10 minutes until they are translucent.
- To the skillet, add olives, sliced sausage, and marinara sauce. Bring to a low simmer, and then remove from heat.
- In a baking dish, place the baked spaghetti squash with the cut side up. Use a fork to loosen the strands from each squash half.
- Fill each squash half with half of the sauce, and half of the cheese.
- Bake the stuffed squash for about 10 minutes, until the cheese is bubbly and has started to brown.