Spaghetti Squash with Sausage, Med-Style

Spaghetti Squash

I cook the squash ahead of time as it’s easier to handle when not right out of the oven. It reheats quickly in a skillet. It can be cooked and refrigerated 2 or 3 days in advance.
Cook time does NOT include baking spaghetti squash,


  • 3 cups (15oz, 450gr) cooked spaghetti squash
  • 10oz (300gr) sausages, cut into 1″ (2.5cm) pieces
  • 46 shallots, chopped (about 2/3 cup)
  • 3 cloves garlic, minced
  • 4oz (120gr) pimiento or roasted red peppers, chopped
  • 1/3 cup chopped Greek olives
  • 3oz (90gr) feta, crumbled
  • 1 cup (8oz, 240ml) tomato sauce
  • 1 tsp chili powder
  • 2 tsp marjoram
  • 1 tbs olive oil


  • Heat oil in a large skillet. 
  • Add shallots and sauté for 5 minutes.
  • Add sausages, garlic and sauté until sausage is cooked through.
  • Add tomato sauce, chili powder, marjoram and bring to a simmer.
  • Add pimiento, olives and feta, heat through.
  • Add spaghetti squash and heat through. Serve.


  • Cut the spaghetti squash into 3rds the short way. Scoop out the seeds.
  • Put into a baking dish with a bit of water, cover, and bake, 350F (190C) for about an hour, until the flesh is tender.
  • Remove and allow to rest, covered, until cool enough to handle.
  • Using a fork, scrape out the strands of squash and set aside until needed.  
  • Refrigerate extra squash for another use.

Keywords: spaghetti squash, sausage, feta, olives

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