Favorite Recipes · Healthy/Clean · Italian · Paleo · Whole30 · Zoodles

Spaghetti Squash with Sausage Marinara

This can seriously be the best ‘clean out the fridge’ dinner or a pretty simple dinner to begin with. When I made this, I had left over spaghetti squash from making Shrimp Scampi and I was using some sausage to make Egg, Bacon, & Cheese Quesadillas and didn’t want the rest of the sausage to go to waste. So I figured this would make a great dinner to use up left overs with out having to cook a whole new meal and make a Friday night dinner super simple.

So whether you are a meal prepper and looking for an idea to for your week, or just simple need an idea on how to use what you have in your fridge, this was a great dinner that I couldn’t stop eating.


Spaghetti Squash

1 jar Olive Oil, Basil, Garlic Marinara
1lb Sausage.

Preheat oven to 400*F and line a baking sheet with parchment paper.
Cut the top and bottom off the spaghetti squash and cut into 1-2″ slices.
Drizzle each slice with olive oil and season with S&P on both sides.
Bake for about 30 minutes or until tender.
While the squash is baking, brown and crumble your sausage.
Once the sausage is cooked, pour your marinara in a medium sauce pan and add the sausage too it.
Warm them both together over medium heat.
Once the squash is done, let it sit for about 10 minutes to cool down.
Shred to squash into spaghetti and place in separate bowl.
To serve, top the spaghetti squash with the marinara and sausage and enjoy!

Note: We get our marinara at Costco and that is the flavor we get.

{Source: My Brain}


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