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I love fall. It is such a beautiful time of year. I do miss seeing the leaves change colors and fall onto the ground. But I can’t complain because the temperatures are slowly going down here in Florida and it feels so good. Please know when I say going down I mean to like 87 degrees as opposed to a feel like of 107 degrees!
I have taken a recent liking to spaghetti squash. I’ve tried it a few times over the years, but I have started making it more often now. The first time I heard of using it, all I could think is, “Why would you get rid of a perfectly good spaghetti noodle and make it with a vegetable?!” Then I tired it and understood why! It’s not something that has a lot of taste on its own. Which is one reason why it is so easy to make many different recipes with! you can flavor it however you like and make all different recipes with it.
Another perk of making it is C absolutely loves it. She will eat so much of it! I love that she is an adventurous eater. She will try anything we give her and normally eats so much of it. This meal she ate two helpings at supper and probably would have eaten more if we had given it to her!
The meal is easy, but it does take a bit of time to make. Seriously, making a spaghetti squash is one of the easiest things to make. EVER. The most difficult part is cutting it in half. A friend told me a new trick recently of putting it in the microwave for about 5 minutes before cutting it. LIFESAVER! It made cutting these so much more simple.
I personally am not a big fan of spicy food so I bought all mild for the sausage and the rotel and I thought it had a nice kick to it. Not too much, but just enough to taste it. If you prefer more, I would get hot sausage or the original rotel. Or get both if you really like it spicy! That is another thing I like about this recipe is you can make it to your own liking.
- 2 spaghetti squash
- 1 lb of sausage
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup of chicken broth
- 1 can of Rotel tomatoes
- Mozzarella cheese
- a couple shakes of red pepper flakes (I don’t measure these types of seasonings)
- Salt and pepper
- Basil to top
- To make the spaghetti squash, preheat the oven to 350 degrees. Cut the squash down the middle and scoop out the seeds. Place cut side down on a baking sheet covered with aluminium foil and olive oil.
- Bake squash for 45 minutes or until tender
- While the squash is baking, chop onion and garlic. Drizzle olive oil in a large skillet on medium heat. Cook onion and garlic until fragrant and the onion is translucent.
- Add sausage and cook until crumbled and brown. Drain if necessary.
- Add in chicken broth, rotel tomatoes, salt and pepper, and red pepper flakes. Bring everything to a boil then reduce heat and cover until squash is finished.
- Remove squash from the oven and scrape out all the noodles with a fork. Add this to your skillet with about a handful of mozzarella. Mix well until cheese is melted and the squash is covered with sauce. My skillet was not large enough and I had to move everything to a larger pot.
- Fill squash bowls up with squash mixture. Top with mozzarella cheese. Put back in the oven for about 4 to 5 minutes until cheese is melted.
- Top with basil
- Serve and enjoy!