Roasted Spaghetti Squash with Sausage and Kale


Baked spaghetti squash tossed with sautéed onions, kale, sausage, and Parmesan cheese.

Photography Credit: Elise Bauer

Spaghetti squash is winter squash unlike any other. When you cook it and scrape it with a fork, the flesh peels away like ribbons of pasta, hence the name. The taste is light and texture almost a little crunchy.

Spaghetti squash’s best friend? Sausage. They just like each other, like pasta and meatballs.

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So when I saw this recipe in my friends Todd Porter and Diane Cu‘s stunning cookbook Bountiful, with recipes inspired by their garden, I couldn’t wait to dive in!

Spaghetti Squash with Sausage and Kale

I changed it ever so slightly, adding a cup of sliced kale for some green, and using minced red onions instead of shallots. Score! Thank you Diane and Todd, this recipe is fabulous.

Roasted Spaghetti Squash with Sausage and Kale Recipe

  • Prep time: 15 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 4

Recipe adapted from, and published with the permission of the authors of, Bountiful: Recipes Inspired by Our Garden by Todd Porter and Diane Cu.


  • 3 tablespoons extra virgin olive oil
  • One 3-pound (1.4 kg) spaghetti squash
  • 3/4 pound (340 g) turkey sausage (or any favorite sausage), bulk or removed from casings
  • 1/2 cup minced red onion
  • 3 cloves garlic, minced
  • 1 to 2 cups thinly sliced kale
  • 1 cup (100 g) coarsely grated Parmesan cheese
  • 1 tablespoon finely chopped fresh oregano
  • Kosher or sea salt
  • Freshly ground black pepper


1 Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Oil a sheet pan with one tablespoon of the oil, or line the sheet pan with Silpat.

2 Prep the spaghetti squash: With a sharp chef's knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom.

Scoop out any seeds and stringy bits inside, and place the squash halves cut-side down on the oiled or lined sheet pan. Poke the tops of the halves with the tip of a sharp knife.

3 Bake: Bake at 375°F (190°C) for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

4 Sauté onions, garlic, kale: In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for a minute more.

Add the sliced kale and cook for a minute or two.

5 Add the sausage: Add the sausage and cook without stirring, until the sausage starts to brown, then stir and continue to cook, stirring occasionally, until the sausage bits are cooked through, about 2 to 3 minutes.

6 Add the spaghetti squash strands to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute.

7 Add Parmesan and oregano: Remove from heat and add the grated Parmesan cheese and oregano. Season with salt and pepper to taste. Serve immediately.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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59 Comments / Reviews

No ImageRoasted Spaghetti Squash with Sausage and Kale

Did you make it? Rate it!

  1. Jenny

    This dish isn’t photogenic when cooked but super yummy! I added some mushrooms (sautéed before onions) which amped the umami flavor.


  2. Carla

    Family favorite! Even the teens and the 10month old loved it!

    Show Replies (1)
  3. Patricia Fuqua Lovett

    Hi, love the recipes. Do any of your recipes have the nutritional values listed? I count carbs and would like and easy way to keep count. I just might have to total each ingredient myself and that’s not a problem. Thanks.

    Show Replies (1)
  4. Lynne

    Oh my. I’ve tried a couple of your recipes before, Elise, but this takes the cake. My elderly parents and teenage daughter who often pick at my healthy meals both went for seconds before we ran out. Husband and I had to hold back and filled up with ice cream. I made my life a little easier by – merely poking the whole squash a couple times before baking it whole until soft (the previous day); – using frozen chopped onion and kale; – using ground sweet Italian pork sausage (would have used chicken/turkey if they’d had it aty grocery). The whole thing came together in less than ten minutes. A keeper. Only next time I need to make more.

  5. Teresa

    I’m sure this would be great as written, but for some reason I couldn’t stick to recipe, lol. I doubled the sausage, I added green peppers and diced tomatoes fresh from my garden. I reduced the Parmesan cheese as well. My husband and I loved it. My 7 year old wouldn’t touch it so, more for us!

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