FIT Hits the PAN Friday – Spaghetti Squash Sausage Boats

I love produce stands and markets! We have a pretty large stand near our house and every time I go, I am amazed at the quality and price compared to the grocery store.  Last night’s trip left me with four bags of produce for under $25! Amazing! I have been trying to get back in my cooking routine so we are not eating mashed potatoes and cheese quesadillas every night. Here is a handy link to find local produce markets and farmers markets in your area

Both my husband and I love spaghetti squash; we would chose that over pasta any day. I came across this recipe on SkinnyTaste (I know you are shocked). Pardon the picture, but I used my phone. They taste better than they look. I adjusted the recipe a little bit so click here for the original.


Spaghetti Squash Sausage Boats
Serves 2 (recipe can easily be increased for bigger parties)


  • 1 medium spaghetti squash, halved
  • 2 cups marinara sauce (I used Newman’s Own Sockarooni)
  • 2 sweet Italian turkey sausage links, casings removed
  • 1 cup low fat mozzarella cheese (separated in 1/2 cup portions)
  • 2 tbsp grated Parmesan cheese


  • Preheat the oven to 350.
  • Cut the spaghetti squash in half using a very sharp, large knife.
  • Scrape out the seeds using a spoon careful not to remove too much of the middle.
  • In a deep baking dish, add about an inch of water and place the spaghetti squash face up.
  • Brush the squash with olive oil and lightly season with salt and pepper.
  • Cover the dish with tin foil and bake for 20 minutes.
  • While the squash is baking in a medium skillet, cook the sausage through.
  • After sausage is cooked through, add the sauce and simmer on low.
  • Once squash is finished cooking, carefully pull it out of the oven and remove it from the dish onto a large cutting board. It will be tender so use caution not to smash it. Keep your baking dish handy but empty the liquid. Leave the oven at 350.
  • After the squash cools a little, scrape out the flesh into a bowl careful not to break the skin as that will serve as your boat.
  • Fill the squash boat with about 1 cup of the squash, ladle on the sausage & sauce mixture and top with 1/2 c. of mozzarella cheese.
  • Place the squash boats back in the baking dish and bake for about 5-10 minutes to melt the cheese.
  • After it is finished baking, top with grated Parmesan and serve!

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