Feta Spaghetti Squash with Sausage

This Feta Spaghetti Squash with Sausage dish is a *must try*. It’s a healthier take on the viral feta pasta. It’s gluten-free and easy to make for a weeknight dinner recipe.

I love this dish so much. It has quickly turned into one of my favorite things to make and it is incredibly easy too. Very minimal effort is needed to make this and it is packed with flavor, nutrients and I am just obsessed.

The feta and tomatoes cooked with sausage make for the most flavorful dish and I love that you just add the ingredients into the squash and let it cook for a bit. I find that 40-50 minutes in the oven is just the right amount of time. So if you want a healthy weeknight dinner recipe that won’t be labor intensive – give this a try.

There is a reason why tomato feta pasta went viral and you know I love my Baked Feta Salmon Dish for dinner. This is a lighter dinner for sure, which is why I love adding sausage in it too for protein. If you don’t love sausage, you can sub another cooked meat or meat alternative. Or make this as a side dish instead.

I cannot wait to hear what you guys think of this! I hope you love this dinner idea as much as we do.

What ingredients you need to make Feta Spaghetti Squash with Sausage:

• White onion – sweet white onion works best to cook with the sausage 
• Ground sausage – if you don’t love sausage you can also use ground beef, turkey or chicken. Or cut up sausage links to add inside 
• Spaghetti squash – this is a main ingredient so I don’t recommend a sub! Most grocery stores have these in produce section
• Olive oil – extra virgin olive oil works best but you can use avocado oil too
• Cherry tomatoes – if you don’t love tomatoes you can also use roasted red peppers, yum!
• Feta cheese – crumbles or leave in a large block. I like using sheep’s milk feta

How to make Feta Spaghetti Squash Boats:

1. Preheat oven to 400 degrees F and line or grease a baking dish or baking sheet
2. Warm a large skillet with medium/high heat and add oil then onion and cook for 3-4 minutes on medium heat or until fragrant
3. Add in the sausage and cook over medium heat until sausage is completely cooked (until it’s browned)
4. Line a large bowl with paper towel and add sausage so the oil is absorbed and set aside
5. Cut spaghetti squash in half lengthwise and scoop out the seeds (I warm in microwave usually for 1-2 minutes to make it easier to cut)
6. Brush the cut sides of squash with oil and season
7. Fill each cavity with feta, sausage and tomatoes
8. Bake in oven for 40-50 minutes
9. Remove from oven and use a fork to scrape the squash and create strands and mix it all up and enjoy warm!

FAQs and tips on making Feta Spaghetti Squash:

1. Any tips on cutting the spaghetti squash? Yes! Warm up in microwave first (polk some holes in it) and it’ll make it easier. I usually do for 1-2 minutes to warm.
2. What can I do with the seeds? Discard them or you can also roast them for a snack or to add on top of salads.
3. My dish turned out watery? Why? From the squash and water in the feta and tomatoes. I promise once you mix it all up the water is absorbed.
4. I don’t eat sausage, can I omit? Totally. Use vegan sausage or if you prefer another meat, that works too.
5. How long does this dish stay good for? 5 days in the fridge. I think it is best first 1-3 days. Reheat in microwave or in a skillet.

A few other delicious dinner recipes to try:

Healthy Thai Turkey Meatballs in Coconut Curry

One-Pot Browned Butter Fettuccine Alfredo

20-minute Whole30 Egg Roll in a Bowl

Easy Crispy Baked Tacos

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