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  • Robin Rhine McDonald

Spaghetti Squash GLORY

Ryan and I have been SUPER stoked on spaghetti squash recently. We just discovered it a couple months ago. I can't believe we've gone so long without it!

Here's why this is good. This is a low glycemic meal option. You get the comforty goodness of pasta without the processed pasta noodles and sugary sauces. The noodles are another serving of vegetables! What a concept. We love it, and I think you will too!

So this is a VERY simple recipe, it just requires a bit of time.

Serves 3 hungry people.


- Sqaghetti squash

- 2 tsp of olive oil

- Organic (clean ingredient) marinara sauce... I like tomatoe basil flavors best

- 4 oz of cream cheese (no need to go low fat!)

- Italian turkey sausage


- Set your oven to 400 degrees

- Slice your spaghetti squash in half, and drizzle each side with the olive oil.

- Place it on a cookie sheet and bake for an hour.

- About 20 minutes before your spaghetti squash is done, start getting the sausage and sauce ready.

- Uncase the turkey sausage and break it up into little pieces to cook in a pan. It takes about 5-7 minutes to cook on medium high. Make sure it's cooked all the way through!

- Pour your marinara in a large pot and heat up.

- Add the cream cheese to the marinara and stir until it melts in

- When the squash is done, fork it out and add it to the sauce. Toss in your sausage and voila!

I also steamed some green cauliflower when I made it last... obviously. Green beans, broccolli, and many others are also great sides!

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