Cheesy Spaghetti Squash with Veggie Sausage Recipe

A few weeks ago, we had a spaghetti squash that we needed to use before it went bad, but we weren’t in the mood for the same old unoriginal preparation with marinara sauce. Digging around in the fridge, I found a half-block of asiago cheese and a couple soy sausages, and they gave me an idea.

cheesy spaghetti squash with veggie sausage

This is a very unusual recipe that surprised me with how well it turned out. The spaghetti squash, soy sausage, and cheese are quite hearty, warm, and filling, but because the main ingredient is squash and it uses fresh parsley, it is a very fresh tasting dish with a stimulating crispy, crunchy texture. We were amazed by how much we liked this different twist on spaghetti squash. I hope you will too!

Cheesy Spaghetti Squash with Veggie Sausage Recipe
serves three


  • One large spaghetti squash
  • 2 1/2 cups finely grated asiago cheese (fresh grated parmesan or Romano would also work)
  • olive oil
  • 3 Tablespoons margarine or butter
  • 1/4 medium-sized sweet onion finely chopped
  • 2 medium-sized cloves crushed garlic
  • 2 to 3 large sprigs of fresh parsley, finely chopped
  • 2 Italian-style soy sausages (I used Boca Italian Soy Sausages)*
  • salt to taste
  • freshly ground pepper to taste

*Or, if you prefer, two normal meat Italian sausages can be substituted.

Preparation Instructions:

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. Cut the spaghetti squash in half lengthwise and remove the stem and all of the seeds. Lay the halves in a glass or Pyrex baking pan side by side, cut side up. Coat the exposed inner flesh of the squash with olive oil and put about an inch of water in the bottom of the baking pan (this will help the squash stay moist).

3. When the oven is preheated, put the squash in. It will need to bake for about an hour. Meanwhile, wash the parsley and chop it. Grate the cheese, crush the garlic, and skin and chop the onion. Chop the soy sausage (or meat sausage if you are using it) into quarter-inch thick rounds.

4. When the squash has about ten minutes of baking time left, set a large mixing bowl (metal or Pyrex–something that will not melt!) over the vent eye of the stove to warm up. Then, heat a frying pan with the margarine or butter on the stove over medium heat (medium-low if using a gas range). When the margarine or butter is melted and hot, add the onions, garlic, sausage, and parsley. Stir frequently. Remove from heat when the sausage is browned and the onions have turned translucent.

5. When the squash has baked an hour, poke it with a fork. If it is done, the fork will sink easily through the squash and it will be soft. If it is done, remove the two halves from the baking pan and, using a fork to break up the strands, scrape the stringy flesh of the squash out of the skins and into the warmed mixing bowl. Quickly add the sausage, garlic, and onion mixture from the frying pan and the cheese, mixing well. Season to taste with salt and pepper and serve immediately. Enjoy!

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