Marinara spaghetti squash

I had created some fall recipes so that I was ready to go with seasonal posts, but it's been in the 90's all week here in San Diego... I think it might have even gotten over 100 on Tuesday. I wasn't ready for summer to be over, but now that it's dark when I wake up and gets dark early, I'm ready for this crazy heat to go away. Regardless, since I have nothing else to post, here's one of my fall recipes.

Squash is so versatile, affordable and tasty so it's definitely a staple in my kitchen. There's quite a few varieties, too, so you can get creative and try them different ways. I just bought a delicata squash today at Trader Joe's and I'm super excited to try it as I've never had it before! If you're not already, make sure to follow me on Instagram (@glaurieousdishes) as I post some dishes on there that I don't write up full recipes for on the blog.

For this recipe, I chose spaghetti squash because it's a great pasta alternative. It also makes a bunch, so it's a great meal prep squash. You can either use your favorite store-bought marinara sauce, or if you're feeling ambitious, you can make your own. Feel free to switch up the veggies as well per your liking. For instance, if you're crazy and don't like mushrooms (okay but that was over dramatic, but I LOVE mushrooms), you can sub them out for something else like zucchini or if you're even crazier, olives (I really HATE olives..) :-P.


1 medium spaghetti squash (cut in half and seeds removed)

2 cups marinara (favorite brand or homemade)

1 small yellow onion, minced

2 cloves garlic, minced

1 pound mushrooms, chopped

3 cups spinach

1/2 pint grape tomatoes, slicked in half

2 chicken sausages (I used hot Italian), casings removed

2 teaspoons Italian seasoning

salt and pepper to taste


1. Preheat oven to 350°F

2. Cut the spaghetti squash in half, remove seeds and place face down on large cookie sheet lined with parchment paper. Bake for 30-40 minutes or until tender and strands can easily be removed

3. While squash is baking, heat 1 tablespoon coconut oil (or oil of choice) over medium heat in a large skillet.

4. Add chicken sausage that has been removed from the casing, and cook until cooked all the way through. Make sure to use the spatula to break up the sausage.

5. Once sausage is done, remove and set aside on a plate

6. Heat another 1/2 - 1 tablespoon oil in the skillet and add the onion, garlic, mushrooms, spinach and tomatoes, Italian seasoning, salt and pepper. Cook 8-10 minutes or until tender

7. When squash is done, remove from oven and carefully remove the "spaghetti" strands into the skillet. If you don't have a skillet large enough, simply shred the squash into a large mixing bowl.

8. Add back the chicken sausage to the skillet and also add the marinara. Cook for 3-5 more minutes or until everything is heated through

(If you're using a mixing bowl, add the marinara to the veggies, add back in the sausage and cook for 3-5 minutes, then add to the mixing bowl)

Serve and enjoy!

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