Spaghetti Squash Nonna with Italian Sausage Recipe
A flavorful and healthy Spaghetti Squash Nonna featuring sweet Italian sausage, roasted grape tomatoes, kalamata olives, and garlic. This low-carb, gluten-free recipe blends the sweetness of roasted tomatoes and sausage with the tender, fork-scraped strands of spaghetti squash, topped with optional Pecorino Romano cheese for a delightful Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Microwaving and Broiling
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 large spaghetti squash (1 ½ – 2 pounds; will yield 4–5 cups strands)
- ½ pound ground sweet Italian sausage
- 2 cups grape tomatoes
- 4 cloves garlic (peeled and sliced thin)
- 1 cup kalamata olives (pitted and sliced)
- 4 tablespoons extra virgin olive oil (divided)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Grated pecorino romano cheese (optional garnish)
Instructions
- Preheat and Prepare Tomato Mixture: Preheat the broiler and adjust the oven rack to the second lowest position. In a bowl, combine grape tomatoes, sliced garlic, kalamata olives, 2 tablespoons of olive oil, kosher salt, and black pepper. Mix thoroughly to coat evenly.
- Broil Tomatoes and Olives: Transfer the tomato and olive mixture to a baking dish and place it under the preheated broiler. Broil for 5 minutes, ensuring the tomatoes aren’t too close to the heating element to avoid burning. Then, press down gently on the tomatoes with the back of a spoon to release their juices.
- Continue Broiling: Broil for an additional 3-5 minutes until the tomatoes are soft and releasing their flavorful juices. Remove the dish from the oven once done.
- Cook the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves flesh side down on a microwave-safe plate, adding 2 tablespoons of water around them. Microwave on high for 10-12 minutes or until the flesh is tender and can be easily shredded with a fork.
- Cook the Sausage: While the squash cooks, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the ground sweet Italian sausage, breaking it apart with a spatula as it cooks. Cook for about 5 minutes or until the sausage is fully browned and not pink anymore.
- Combine Squash and Tomato Mixture: Using a fork, scrape out the strands of cooked spaghetti squash from the skins, and add them to the skillet with the cooked sausage. Pour in the roasted tomato and olive mixture as well, stirring everything together thoroughly to combine all flavors.
- Serve and Garnish: Once everything is heated through and well combined, serve warm and sprinkle with grated Pecorino Romano cheese if desired for an additional savory touch.
Notes
- Ensure the spaghetti squash halves are softened fully by microwaving; cooking times may vary based on microwave wattage.
- When broiling, keep a close eye to prevent the tomatoes and garlic from burning.
- This recipe is naturally gluten-free and can be adapted for low-carb diets.
- For a spicier version, substitute sweet Italian sausage with spicy Italian sausage.
- Pecorino Romano cheese is optional but adds a nice salty, tangy flavor that complements the dish.
Keywords: Spaghetti squash, Italian sausage, roasted tomatoes, kalamata olives, low-carb, gluten-free, Italian recipe, healthy dinner
