Roasted Spaghetti Squash with Creamy Sausage, Tomatoes, and Garlic

For the longest time, spaghetti squash was one of those vegetables we grew in our garden, but I never really knew what to do with it for our family to really appreciate it.

We enjoyed growing it, and it always seemed to do well for us, but when it came time to actually eat it, I struggled to find a way to prepare it that our family really enjoyed.

Then one day, while talking with one of our CSA customers, I mentioned that I just didn’t know what to do with all the spaghetti squash we were growing.

She shared an idea with me, and it ended up becoming one of our favorite ways to enjoy it!

Over time, I’ve made a few changes and added ingredients we love, and now this roasted spaghetti squash with creamy sausage, fresh tomatoes, and garlic is a meal we look forward to making every late summer and fall.

It’s full of fresh garden vegetables, easy to adjust depending on what you have on hand, and a wonderful way to use the food we’ve raised right here on our homestead.

And the best part? It’s really not complicated to make.

Making the Most of Our Late Summer Garden

One of my favorite things about this recipe is how many ingredients come straight from our garden.

By late summer, we usually have plenty of fresh tomatoes, garlic that we’ve recently harvested, and winter squash that’s ready to pick.

Cherry tomatoes work especially well in this dish, and they’re usually something we have an abundance of that time of year.

I love being able to walk out to the garden, gather a few ingredients, and turn them into a delicious dinner without needing much else.

We also raise our own pork, so when I make this recipe using our homegrown ground sausage, it makes the meal feel even more special.

There’s something really satisfying about sitting down to dinner and knowing that so much of what’s on your plate came from your own homestead.

And even if you don’t grow your own vegetables or raise your own meat, this is a wonderful recipe for making use of fresh, seasonal ingredients from a local farm or farmers market.

Why We Eat Our Spaghetti Squash First

Although spaghetti squash is considered a winter squash, I’ve found that it doesn’t keep nearly as long in storage as some of the other varieties we grow.

Our butternut and other storage squash often last much longer, so spaghetti squash is usually one of the first varieties we start eating after harvest.

Rather than letting it sit around and risk going bad, I like having a few good recipes that help us use it while it’s still fresh.

And this one has become a favorite.

What You’ll Need

Like many of the meals I make, this is more of a cooking method than an exact recipe.

The amount of sausage, tomatoes, garlic, and cheese can easily be adjusted depending on the size of your squash, how many people you’re feeding, and what your family likes.

Spaghetti squash: I usually use one large spaghetti squash or two smaller ones.

Fresh tomatoes: Cherry tomatoes are my favorite for this recipe, but you can use whatever tomatoes you have available. Just cut larger tomatoes into smaller pieces.

Fresh garlic: I love using garlic from our garden. I chop up a whole garlic bulb (I know – a lot!) and put most into the squash halves and save some of the chopped garlic to add to the sausage.

Ground sausage: I typically use 1–2 pounds, depending on how many people I’m feeding. Our own home-raised pork sausage is especially delicious in this recipe.

Boursin cheese: This is what makes the sausage wonderfully creamy. Any of the savory flavors would be delicious.

Cream cheese: If you don’t have Boursin, a block of cream cheese works well, too. You can always add a little extra garlic or seasoning to make up for the flavor difference.

Seasonings: Salt, pepper, garlic powder, onion powder, seasoning salt, or Italian seasoning are all good choices.

And that’s really all you need!

How to Roast the Spaghetti Squash with Tomatoes and Garlic

Step 1: Prepare the Spaghetti Squash

Start by washing the outside of your spaghetti squash.

Carefully cut it in half lengthwise using a sharp knife and a sturdy cutting board.

Scoop out the seeds and stringy pulp from the center of each half.

You should be left with a nice hollow area where the seeds were.

Step 2: Add the Fresh Tomatoes and Garlic

Place the squash halves cut side up in a baking dish or on a rimmed baking sheet.

Fill the hollow center of each half with fresh chopped tomatoes. I especially like using cherry tomatoes, either halved or quartered.

Add a bunch of the chopped garlic to each squash half and stir it into the tomatoes.

Drizzle with olive oil.

Sprinkle with salt, pepper, and whatever other seasonings sound good.

Sometimes I add garlic salt or onion salt, and other times I use a favorite all-purpose seasoning blend.

You don’t need to be too exact here.

Step 3: Roast the Spaghetti Squash Until Tender

Place the squash in the oven at 400°F.

But just like many of my other roasted vegetable recipes, I don’t worry too much about having the oven at one exact temperature.

If I’m already roasting something else at 350°F, 375°F, or 400°F, I’ll simply cook the squash at that temperature.

The cooking time will vary depending on the size of the squash and the oven temperature.

Plan on approximately 40–60 minutes, although a large squash or lower oven temperature may require more time.

You’ll know it’s ready when the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork.

The tomatoes should be soft and juicy, and the garlic should be tender.

Making the Creamy Sausage

While the spaghetti squash is roasting, I prepare the sausage.

Step 1: Brown the Sausage

Heat a large cast iron skillet over medium heat.

Add 1–2 pounds of ground sausage and cook, breaking it into smaller pieces as it browns.

Season with salt, pepper, and whatever other seasonings you enjoy.

I often add garlic powder, seasoning salt, or Italian seasoning.

Keep in mind that some sausage is already heavily seasoned, so taste before adding too much extra salt.

Step 2: Add Fresh Garlic

As the sausage is getting close to being fully cooked, add some of the freshly chopped garlic.

I usually save a little extra garlic when I’m preparing the squash so I can use it in the sausage, too.

Let it cook for a minute or two, stirring so it doesn’t burn.

Fresh garlic adds so much wonderful flavor to this dish!

Step 3: Make It Creamy

Once the sausage is completely cooked, lower the heat.

Add a package of Boursin cheese and stir it into the warm sausage until it melts and creates a creamy mixture.

I love using Boursin because it already has so much flavor, but just about any savory variety would work.

If you don’t have Boursin, you can use a block of cream cheese instead.

The goal is simply to make the sausage rich and creamy.

If the mixture seems too thick, add a small splash of water or broth to loosen it up.

Taste and adjust the seasonings as needed.

Putting Everything Together

This is how we like to serve it, and it’s one of my favorite parts of the recipe.

Once the squash is tender and the sausage is ready, I start by spooning some of the creamy sausage mixture onto each plate.

Next, I scoop out the soft roasted tomatoes and garlic from the center of the spaghetti squash and add them over the sausage.

Finally, I use a fork to scrape the spaghetti squash flesh into long, spaghetti-like strands and add those to the plate.

Mix everything together as you eat!

The tender squash, juicy roasted tomatoes, garlic, and creamy sausage are such a delicious combination.

And because everything is served together on the plate, each person can mix it up however they like.

A Few Easy Ways to Change It Up

One of the reasons I love this recipe is that it’s so easy to adjust.

Use whatever tomatoes you have. Cherry tomatoes are our favorite, but larger garden tomatoes work just as well.

Try different sausage. Mild Italian sausage, seasoned ground pork, or another favorite ground sausage would all be delicious.

Change the cheese. Boursin adds wonderful flavor, but cream cheese works well if that’s what you have on hand.

Experiment with seasonings. Italian seasoning, garlic, onion powder, or your favorite all-purpose blend can all be used.

Make more or less. If you’re feeding a larger family, use two spaghetti squash and a couple of pounds of sausage. For a smaller meal, one squash and a pound of sausage may be plenty.

Don’t feel like you have to follow the measurements exactly. This is one of those meals that’s easy to make your own.

What to Serve with Creamy Sausage and Spaghetti Squash

This is a filling meal on its own, but we usually like to serve it with something fresh from the garden.

Some of our favorite sides are:

• Fresh green beans
• A simple garden salad
• Homemade applesauce

I especially love this combination in late summer and early fall when we’re harvesting so many different things from the garden.

It’s a wonderful way to enjoy several of our homegrown foods in one meal.

Yield: 4-6 servings

Roasted Spaghetti Squash with Tomatoes and Sausage

No Ratings

Print

Easy roasted spaghetti squash with fresh garden tomatoes, garlic, ground sausage, and creamy Boursin cheese. A delicious late-summer or fall dinner!

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 1 large spaghetti squash or 2 smaller squash
• 1–2 cups fresh cherry tomatoes, halved or quartered
• 2 whole peeled garlic cloves, plus 2–3 additional cloves, minced
• Olive oil
• 1–2 pounds ground sausage
• 1 package (5.2 ounces) Boursin cheese, any savory flavor, or 8 ounces cream cheese
• Salt and freshly ground black pepper, to taste
• Garlic powder, onion powder, seasoning salt, or Italian seasoning, to taste
• A splash of water or broth, optional, for thinning the sausage mixture

Instructions

1. Preheat the oven to 400°F, or use an oven temperature between 350°F and 400°F if you're cooking something else at the same time.
   
2. Wash the spaghetti squash, carefully cut it in half lengthwise, and scoop out the seeds.
   
3. Place the squash halves cut side up in a baking dish or on a rimmed baking sheet.
4. Drizzle with olive oil.
   
5. Fill the cavity of each half with fresh chopped tomatoes and chopped garlic.
   
6. Season with salt, pepper, and your choice of additional seasonings.
   
7. Roast for approximately 40–60 minutes, or until the squash is tender and easily separates into strands. Adjust the cooking time as needed.
   
8. While the squash is roasting, brown the ground sausage in a large cast iron skillet over medium heat, breaking it into smaller pieces as it cooks.
   
9. Season the sausage with salt, pepper, and any additional seasonings you prefer.
   
10. When the sausage is nearly cooked, add the rest of the minced fresh garlic and continue cooking until the sausage is fully cooked and the garlic is fragrant.
    
11. Reduce the heat and stir in the Boursin cheese or cream cheese until melted and creamy. Add a small splash of water or broth if needed.
    
12. When the squash is finished roasting, spoon the creamy sausage mixture onto individual plates.
    
13. Scoop the roasted tomatoes and softened garlic from the squash cavities onto the sausage.
    
14. Use a fork to scrape the spaghetti squash into strands and add them to each plate.
    
15. Mix everything together and enjoy!

Notes

Cooking times vary depending on the size of the spaghetti squash and your oven temperature.

Use whatever fresh tomatoes you have available.

If using seasoned sausage or seasoning salt, adjust additional salt accordingly.

Boursin cheese adds plenty of flavor, but cream cheese is a good substitute.

For food safety, cook ground pork sausage to an internal temperature of 160°F.

Refrigerate leftovers promptly in an airtight container and enjoy within 3–4 days.

A Recipe Worth Sharing for Spaghetti Squash

One of the things I love most about having a CSA is getting to know the people who enjoy the food we grow.

Over the years, I’ve learned that our members often have some wonderful ideas for preparing vegetables, especially ones that aren’t quite as familiar to everyone.

And this recipe is a perfect example.

What started as a simple conversation about not knowing what to do with our spaghetti squash turned into a meal our family now looks forward to every year.

It’s a reminder that sometimes the best recipes don’t come from cookbooks or complicated instructions.

Sometimes they come from a conversation with a friend, a few fresh ingredients from the garden, and a willingness to try something new.

And when we can make a meal using our own winter squash, fresh tomatoes, garlic, and home-raised pork, that’s even better.

I hope you’ll give this one a try the next time you have a spaghetti squash sitting on your counter!

Happy cooking!