Baked Spaghetti Squash Pomodoro

With Spicy Italian Chicken Sausage



  • 1 tsp. dried basil
  • ½ tsp. red pepper flakes
  • fresh basil
  • 1 tbsp. minced garlic
  • 1 tsp. white wine vinegar


  • Bake squash in advance to reduce overall cooking time.
  • Pre-heat oven to 375°.
  • Cut lengthwise, remove seeds, place in shallow baking pan flat side down, and add ½” water.
  • Bake for 30 – 35 minutes.
  • Allow to cool enough to handle and scrape crosswise to pull strands from shell.
  • Dice onion.
  • Slice sausage into ¼ – ½ inch pieces and peel, as this one has a pork casing. (Measure 5-6 oz. so you know how many pieces to dish up.)


  • Sauté garlic and onion in ½ tbsp. olive oil over medium heat about 5 minutes.
  • Add remaining ingredients (except fresh basil) and simmer for about 30 minutes, stirring occasionally.

Serving Suggestion & Tips:

  • Serves 2 (1 cup sauce and 6 oz. sausage pieces).
  • Will freeze well.
  • Place 1 cup squash in center of plate and make well in center, pour on 1 cup pomodoro sauce and top with sausage slices. Garnish with fresh sprig of basil and enjoy!