With this fast and really hearty Italian Meat Sauce all you need is *pasta*. This roasted Spaghetti Squash is the perfect no carb stand in. I love this dish. We cook the sauce while the spaghetti roasts!

Italian Meat Sauce with Spaghetti Squash. With this flavorful Italian Meat Sauce all you need is pasta. This roasted Spaghetti Squash is the perfect no carb stand in.

5 from 1 reviews
Meat Sauce
Prep time
Cook time
Total time
Roasted Squash
  • 1 spaghetti squash (about 2 pounds), halved and seeded
  • 2 tablespoons olive oil
  • Sea salt and freshly ground pepper
  • Freshly grated Parmesan cheese, for serving
Meat Sauce
  • 1 pound Italian Sausage, removed from casings (Jimmy Dean Italian sausage is lean and flavorful)
  • 3 garlic cloves, sliced
  • One 28 ounce can crushed Italian tomatoes
  • 1 small package fresh basil, leaves stacked, rolled and sliced
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon Truvia or 2 teaspoon Splenda
  1. Preheat oven to 425 degrees. Drizzle each cut side of squash with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on a baking sheet that has been lined with parchment or sprayed with nonstick vegetable cooking spray. Roast 50 to 60 minutes, until squash is tender when pierced with a knife.
  2. While squash roasts and cools, make the sauce. Brown the sausage in a nonstick skillet breaking up with a fork into an even texture, drain any fat with a spoon, add the garlic and saute for an additional minute to soften. Add tomatoes, basil, crushed pepper, 1 teaspoon salt, ½ teaspoon black pepper and Truvia. Bring to a boil, lower heat and simmer for 15 to 20 minutes.
  3. When squash is cool enough to handle, gently scrape flesh with a fork to remove long spaghetti strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil and lightly season with salt, pepper and a scattering of Parmesan.
  4. To serve, lightly pile a portion of squash in a shallow bowl or plate and ladle some of the meat sauce to the side. Sprinkle with additional Parmesan. For extra vegetables, place a small handful of baby spinach leaves on the bottom of the bowl under the hot squash and sauce - the heat will gently wilt the leaves.

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