I love spaghetti squash because of the taste, but also because there are so many great ways to make it.  This recipe is one of those “fly by the seat of your pants” dishes where I just kind of improvised with what I had in the house.  I had a small package of chicken pinwheel sausage, asparagus, and a small spaghetti squash.  So I decided to throw it all together to make this dish.  And luckily, it came out great!



  • 1 small spaghetti squash
  • 1/2 pound of chicken sausage (any variety will do)
  • 1 bunch of asparagus
  • Salt & pepper
  • Extra virgin olive oil
  • Fresh grated Parmesan cheese


Preheat oven to 375 degrees F.

In a large pot, boil the spaghetti squash on high heat for about 20-30 minutes.

In a large sauté pan, brown up the chicken sausage until it is fully cooked and seared.

Until it looks like this…


While this is all going on, wash and dry the asparagus, then chop them into small pieces.  Sprinkle with about 2 tablespoons of olive oil and salt & pepper to taste.  On a baking  pan, oven roast on 375 degrees for about 15 minutes until tender and slightly browned.

You’ll know when the spaghetti squash is done cooking when you can easily prick it with a fork.

DSC_0072Drain the water out of the pot and take the spaghetti squash out to let cool.  Once it has cooled, cut in half (the long way – stem to bottom) and remove the seeds.  With a fork, pull out the spaghetti squash so it comes out in long, spaghetti-like strings.  Put into a large bowl and set aside.

Next, add the spaghetti squash into the pan with the chicken sausage.  On medium heat, sauté all together, adding about 1/4 cup of olive oil, 1 tablespoon of salt, and a little pepper to taste.  The spaghetti squash absorbs a lot of moisture, so you’ll want to add as much olive oil & salt as you feel necessary.  Sometimes, I need to add a bit more salt afterwards because it’ll taste bland.  Remember – it’s a LOT of spaghetti squash.

The only way to be sure… taste as you go!

Finally, take the asparagus out of the oven and add to the pan.  Mix thoroughly.

To serve, top with a little fresh grated Parmesan cheese.  Oh, and maybe a crisp white wine like Pinot Grigio or Sauvignon Blanc 😉