This Cajun Sausage Alfredo Spaghetti Squash is the perfect dinner for a busy night – it only takes about 30 minutes to make and is full of flavor!
Looking for a delicious and easy dinner that comes together quickly? Look no further than this Cajun Sausage Alfredo Spaghetti Squash.
My husband and I are on a spaghetti squash kick lately; especially since we've been trying to reduce our carb intake. Using spaghetti squash instead of pasta is not only healthier, but also versatile.
You can swap out any pasta recipe with cooked spaghetti squash and get a delicious weeknight meal with more nutritional value.
The final result is a hearty vegetable-packed dinner that looks and tastes like something out of a restaurant. This recipe serves four and goes perfectly with a tossed salad or steamed vegetables.
Suggested Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Large Spaghetti Squash: You'll want to look for one that is at least 3lbs; which will yield approximately 5 cups of scraped strands.
Italian Sausage Links: Our family doesn't like a lot of heat, so we used sweet sausage. However, you can use hot Italian sausage or even chorizo.
Butter
Garlic
All Purpose Flour
Half and Half: You can also use heavy cream.
Grated Pecorino Romano Cheese
Cajun Seasoning: I purchase one already mixed from McCormick spices, but here is a recipe for homemade.
Shredded Mozzarella Cheese
How to make Cajun Sausage Alfredo Spaghetti Squash
There are a few steps involved in making this recipe, but three of them can be done at the same time; which speeds up the process.
- Cook the Sausage
- Prepare the Squash
- Making the Sauce
Once these three steps are done, you can Assemble and Bake.
Cook the Sausage
Preheat the oven to 425 degrees F; then add the sausage links to a baking dish or sheet pan. Bake for 12-15 minutes until brown and plump on the outside. Remove from the oven; then slice the links diagonally.
It's alright if the sausage isn't fully cooked through as it will finish cooking in the sauce. You just don't want it to be completely raw. The baking helps keep the links in shape so it's easier to slice.
Prepare the Squash
There are a few ways to cook spaghetti squash, but for this recipe I used the microwave to save time. Cut the squash in half lengthwise; then scrape out the seeds.
Place the squash flesh side down on a microwave safe plate; then add 2-tablespoons of water. Cook on high for 15 minutes or until the outer layer is soft to touch.
Remove the plate from the microwave (it will be hot so use a potholder). If you prefer roasting them, follow the directions found in this post for Italian Stuffed Spaghetti Squash.
When it's time to assemble, use a fork to scrape out the inside flesh. It will look like spaghetti strands.
Make the Sauce
Melt the butter in a large pot over high heat; then add the garlic. Saute for 1 minute; then add the flour to form a roux.
Next, add the half and half, grated cheese and cajun seasoning. Whisk together over high heat for 3-5 minutes until the sauce thickens; then reduce heat to low and keep warm.
Add the sliced sausage to the sauce and simmer while you scrape out the squash strands. Add the squash to the sauce, mix well.
Assemble and Bake
Add the mixture evenly back into the spaghetti squash shells and place on a sheet pan or baking dish. Or you can place the mixture into a 9x13 casserole dish.
Top with the shredded cheese; then bake in the 425 degree F oven for 10 minutes or until the cheese has melted.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Spaghetti Squash Recipes
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- Turkey Bolognese Spaghetti Squash
- Parmesan Garlic Butter Spaghetti Squash
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Cajun Sausage Alfredo Spaghetti Squash
Ingredients
- 3 pound spaghetti squash (approx. 5 cups strands)
- 1 pound sweet italian sausage links
- 2 tablespoons butter
- 2 tablespoons minced garlic
- 2 tablespoons All Purpose Flour
- 2 cups half and half
- ½ cup grated pecorino romano cheese
- 2 teaspoons cajun seasoning (adjust according to preference)
- 1 cup shredded mozzarella cheese
Instructions
Cook the Sausage
- Preheat the oven to 425 degrees F; then add the sausage links to a pan. Bake for 12-15 minutes until brown and plump on the outside. Remove from the oven; then slice the links diagonally.
Prepare the Spaghetti Squash
- Cut the squash in half lengthwise; then scrape out the seeds. Place the squash flesh side down on a microwave safe plate; then add 2-tablespoons of water. Cook on high for 15 minutes or until the outer layer is soft to touch.
- Remove the plate from the microwave (it will be hot so use a potholder). When it's time to assemble, use a fork to scrape out the inside flesh. It will look like spaghetti strands.
Make the Sauce
- Melt the butter in a large pot over high heat; then add the garlic. Saute for 1 minute; then add the flour to form a roux.
- Next, add the half and half, grated cheese and cajun seasoning. Whisk together over high heat for 3-5 minutes until the sauce thickens; then reduce heat to low and keep warm.
- Add the sliced sausage to the sauce and simmer while you scrape out the squash strands. Add the squash to the sauce, mix well.
Assemble and Bake
- Add the mixture evenly back into the spaghetti squash shells or you can place into a 9x13 casserole dish. Top with the shredded cheese; then bake in the preheated 425 degree F oven for 10 minutes or until the cheese has melted.
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