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Serves: 4

Ingredients:

1 large spaghetti squash

14 oz link sausage

1 red pepper

1 small bunch of green onion

8 oz of shredded mozzarella cheese

4 cloves of smashed garlic

Red Sauce:

24 oz jar of marinara sauce

Easy White Sauce:

8 tablespoons (1 stick) of Butter

1 cup of flour

2 cups of milk or milk substitute

2 cups of chicken sock

8 oz (1 block) of cream cheese

1 cup of grated parmesan cheese

Seasonings of choice, I recommend parmesan garlic or Italian flavorings.

Garlic Cheesy Bread:

1 French bread loaf

5 tablespoons of butter

Garlic salt

Instructions:

You can do all white sauce or all red sauce or do both! It is up to you and what your family likes.

Preheat oven to 400F. Cut open spaghetti squash longways. Scoop out center seeds and strings leaving only flesh. Drizzle with olive oil and sprinkle with garlic salt. Place on baking sheet flesh down for 30 minutes or until a fork can easily remove spaghetti-style strings. Do not let it bake too far, it will become mushy.

Slice sausage into bite-size pieces and place in a large skillet on medium heat. cook until browned on both sides.

If you are doing red sauce, put it in a sauce pan and heat it gently until hot but not boiling.

Easy White Sauce Instructions:

In a large saucepan, melt 1 stick (8 tablespoons) of butter. Allow butter to warm stirring regularly until it starts to turn tan.

Add flour to the butter stirring occasionally until it turns brown and has a nutty aroma. This is your roux used to thicken your alfredo sauce.

Add milk to your roux sauce and stir until it thickens.

Add chicken stock and bring to a very light simmer while stirring regularly.

Drop-in your block of cream cheese cut into medium chunks. Melt together and remove from heat.

Add desired seasonings to your alfredo sauce. I recommend parmesan garlic or Italian flavorings.

Tip: Your alfredo sauce should be a thin gravy consistency. If your sauce is too thin, add parmesan cheese. If your sauce is too thick, add milk.

Spaghetti Squash Boats

Spaghetti Squash Boat Assembly And Finish:

Once all ingredients are finished cooking, its time to assemble.

Gently fork the flesh of the spaghetti squash to make “spaghetti” and leave it in the rind.

Next, add your sauce on top. Red sauce, white sauce or both.

Add your sausage to the spaghetti squash boat and top with mozzarella cheese.

Place boats back in the oven on broil for 2 minutes or until bubbles brown.

Garlic Cheesy Bread:

Slice french bread loaf into desired thickness and cover both sides with butter.

Sprinkle garlic salt on top side and add desired amount of shredded mozzarella cheese.

Place in oven with spaghetti squash boats for 10 minutes or until cheese melt and starts to brown.

Serve:

You can eat straight out of the boat or serve it in bowls. Add a slice of garlic cheesy bread. Enjoy!

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You might also enjoy Hamburger Vegetable Soup!

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