Spaghetti Squash and Turkey Sausage


4.5 of 5 (20)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 314.8
  • Total Fat: 16.5 g
  • Cholesterol: 126.7 mg
  • Sodium: 332.0 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 31.0 g

View full nutritional breakdown of Spaghetti Squash and Turkey Sausage calories by ingredient
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Number of Servings: 6

Ingredients

    1/2 medium spaghetti squash, cooked
    1 lb turkey sausage, browned
    8 oz ricotta cheese
    1/2 cup mozzarella cheese
    1 egg
    15 oz can diced/crushed tomatoes
    1 onion, chopped
    garlic clove, chopped

Directions

Cook the spaghetti squash, cut side down, about 40 minutes @ 400 F.

Brown the turkey sausage, set aside and drain.
Cook the onion and garlic in olive oil. Add tomatoes and turkey.

In pie dish, spread squash to make pie crust. Combine ricotta and egg then pour into pie. Pour turkey mix on ricotta, top w/ mozzarella.

Bake @ 350F for about 30 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user LYNNEBURNS.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Love this recipe! It freezes well too! My son ate my serving, begging for more, while he was waiting for his "unhealthy" food to cook! My husband asked if we were going to have this again this week! Thanks, I was never able to cook spaghetti squash right before! - 3/3/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was really tasty and the kids loved it so that is a big plus. - 9/20/13

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    Very good! I used the entire squash and whole container of ricotta cheese and made two pies. I thought we would freeze one, but my husband loved it so much he finished off an entire pie! I did drain the tomatoes and blotted squash with paper towel to asborb moisture so it wouldn't be runny. Yum! - 11/29/11

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  • So good I barely notices that it didn't have grains in it. I ended up using a whole squash - 10/30/11

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  • Really good, next time I make this I will make 2 pies and freeze one, so I don't have 1/2 a squash or 1/2 a container of ricotta. My husband loved it too, he didn't think healthy eating was so good. - 1/13/11

    Was this review helpful?   yes  No
 
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