Roasted Spaghetti Squash with Italian Sausage and French Onion Cream Sauce
Prep time
Cook time
Total time
Roasted spaghetti squash and crumbled italian sausage bites with creamy, decadent french onion flavored sauce.
Serves: 4
  • 1 medium spaghetti squash
  • 1 lb ground mild italian sausage
  • 4 oz chive and onion cream cheese
  • 4 oz sour cream
  • ½ cup white wine
  • 1 clove of garlic, minced
  • ½ shallot, minced
  • ½ red hot chili pepper, minced
  • ½ tsp ground nutmeg
  • 1 tsp dried dill
  • 1 tsp beau monde seasoning
  • Olive oil
  • Salt and Pepper
  1. Preheat oven to 375 degrees.
  2. Put your spaghetti squash on a cutting board and cut off the ends with a sharp knife.
  3. Stand it up and slice it in half length-wise.
  4. Scrape out all the seeds with a spoon.
  5. Place spaghetti squash on a foil-lined baking sheet and drizzle with olive oil, salt and pepper.
  6. Turn the squash flesh side down and pierce the skin with a knife a few times.
  7. Roast in the oven, flesh side down, for approximately 35-40 minutes, until flesh is easily pierced with a fork.
  8. Remove from oven and let cool.
  9. Cut up your shallot, red hot chili pepper, and clove of garlic.
  10. Add them to a skillet with the italian sausage and cook on medium heat until the sausage is mostly cooked through, breaking the sausage into chunks with a wooden spoon as it cooks (approximately 10 minutes). It doesn't need to be cooked all the way because it will continue cooking in the sauce. Be careful not to burn the garlic. If any of your garlic starts burning, turn down your heat immediately and remove any burnt garlic from the pan.
  11. Add cream cheese, sour cream, white wine, nutmeg, dill and beau monde seasoning to the pan with the italian sausage.
  12. Cook on medium low heat until all ingredients are well-combined and sauce has a smooth consistency, approximately 10 minutes.
  13. Using a fork, scrape the flesh of the spaghetti squash so that it forms thin strings that look like pasta.
  14. Place some spaghetti squash on a plate and cover with a spoonful of creamy meat sauce.
Nutrition Information
Calories: 406 Fat: 23 Carbohydrates: 6 Sugar: 3 Sodium: 620 Protein: 18
Recipe by The Eat More Food Project at