Spaghetti squash nonna-style tossed with roasted grape tomatoes, garlic, Kalamata olives and sweet Italian ground sausage.
Do you crave pasta but want a healthier alternative? Look no further than this delicious Spaghetti Squash Nonna with Italian Sausage.
For years, we've been making Pasta Nonna and it's actually one of our reader favorites as well. It's simple to make and oh so flavorful!
Recently, our youngest daughter decided to make it a little differently using spaghetti squash and sweet Italian sausage. I'm so glad she did because it's now one of our favorite go-to weeknight meals!
Why is it called Nonna?
Actually, I'm not sure how we got the name "pasta nonna". However, this recipe originated from my mom who named it this way many years ago and it just stuck.
Over the years, we've added grilled chicken, sausage and broccoli rabe to the recipe - all of which tasted amazing!
This recipe takes 30 minutes to make, is gluten free, low carb and serves 4 people. Enjoy!
Suggested Equipment
- Large Nonstick Skillet
- Baking Dish or Small Roasting Pan
Ingredients Needed
To make Spaghetti Squash Nonna you're going to need the following ingredients:
Large Spaghetti Squash: Aim for a whole squash approximately 1 ½ to 2 pounds so that it yields approximately 4-5 cups of cooked strands.
Italian Ground Sausage: I used sweet Italian ground sausage, but you can use cooked and sliced regular or hot sausage links instead.
Grape Tomatoes: You can use any grape tomatoes, but I like to use the multi-color ones as they give it a sweet flavor.
Garlic Cloves: In many recipes you can use chopped garlic; however, not it this one. You really need fresh garlic cloves that are sliced thin for ultimate flavor!
Kalamata Olives: Pitted and sliced work best; just drain the liquid before using.
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
Grated Pecorino Romano Cheese (optional): Though you can omit the cheese, doesn't everything taste better with it?
Broil the Tomatoes, Olives and Garlic
Preheat the broiler and move the rack down 2 rungs. You don't want the tomatoes to be right up against the heat.
Add the tomatoes, olives, garlic, olive oil, salt and pepper to a bowl and mix well. Add the mixture to a baking dish and place under the broiler.
Cook for 5 minutes making sure the tomatoes aren't too close to the heating element; then using the back of a spoon start to press down on the tomatoes to release the juices.
Cook for another 3-5 minutes until all of the tomatoes are soft; then remove from the oven.
Cook the Spaghetti Squash
I've used two different methods to cook spaghetti squash-oven and microwave. Since using the microwave takes less time, this is how to prepare it.
- Cut the squash in half lengthwise and scoop out the seeds
- Place the squash halves flesh side down on a microwave safe plate, add 2 tablespoons of water; then heat on high for 10-12 minutes until the flesh is soft
If you touch the outer skin and it's soft to touch, then the squash should be cooked.
Brown the Sausage
You'll want to use a large, nonstick pan that will be able to hold all of the ingredients once added.
Heat 1 tablespoon of olive oil in the pan; then add the ground sausage.
Break apart the sausage as it's cooking until it's no longer pink; approximately 5 minutes.
Assemble the Spaghetti Squash Nonna
Now it's time to assemble the spaghetti squash nonna!
Take a fork and scrape out the inside flesh of the spaghetti squash and add to the pan with the sausage along with the tomato and olive mixture.
It will be hot so I usually use a clean dish towel to hold it in the palm of my hands while scraping.
Mix well until all ingredients have been combined; then garnish with grated Pecorino Romano Cheese.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
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- Chicken Pesto Spaghetti Squash
- Italian Stuffed Spaghetti Squash
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Spaghetti Squash Nonna with Italian Sausage
Equipment
- Baking Dish (or Small Roasting Pan)
Ingredients
- 1 large spaghetti squash (1 ½ - 2 pounds; will yield 4-5 cups strands)
- ½ pound ground sweet italian sausage
- 2 cups grape tomatoes
- 4 cloves garlic (peeled and sliced thin)
- 1 cup kalamata olives (pitted and sliced)
- 4 tablespoons extra virgin olive oil (divided)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- grated pecorino romano cheese (optional garnish)
Instructions
- Preheat the broiler and move the rack down 2 rungs.
- Add the tomatoes, olives, garlic, olive oil, salt and pepper to a bowl and mix well. Add the mixture to a baking dish and place under the broiler.
- Cook for 5 minutes making sure the tomatoes aren't too close to the heating element; then using the back of a spoon start to press down on the tomatoes to release the juices.
- Cook for another 3-5 minutes until all of the tomatoes are soft; then remove from the oven.
- Cut the squash in half lengthwise and scoop out the seeds. Place the squash halves flesh side down on a microwave safe plate, add 2 tablespoons of water; then heat on high for 10-12 minutes until the flesh is soft.
- Heat 1 tablespoon of olive oil in a large nonstick pan; then add the ground sausage. Break apart the sausage as it's cooking until it's no longer pink; approximately 5 minutes.
- Take a fork and scrape out the inside flesh of the spaghetti squash and add to the pan with the sausage along with the tomato and olive mixture.
- Mix well until all ingredients have been combined; then garnish with grated Pecorino Romano Cheese.
Hetty says
You’re kinda rocking my dinner world with this one.
Delicious! And plenty left over for lunch prep. Win!
Carrie's Experimental Kitchen says
Thank you, it's one of our favorites as well. I'm so glad you liked it!