Pesto Spaghetti Squash with Veggies and Sausage

Do you ever feel the hardest part of preparing dinner is figuring out what to make?  Ever play this game- add three ingredients you currently have and the word ‘recipe’ into Google and see what pops up?  I did this previously with ‘spaghetti squash, kale, sausage,’ and found this recipe which I continue to make.  I decided to modify it last night and below is the end result.  Enjoy!

  • medium sized spaghetti squash, roasted
  • 2 T of coconut oil
  • 1/2-3/4 lb. of Sweet Italian Sausage, cut into 1/2 inch pieces
  • half a yellow onion, diced
  • half a red bell pepper, diced
  • half a yellow pepper, diced
  • 1 large head of broccoli, chopped and steamed

 Spinach Pesto Ingredients

  • 1/2 cup walnuts
  • 1-2 garlic cloves
  • 3 handfuls spinach leaves
  • 1 T lemon juice
  • Sea Salt to taste
  • Extra Virgin Olive Oil

*traditional basil & pine nut pesto  can be substituted for spinach and walnuts

  1. Roast spaghetti squash at 400F for 35-45 minutes.  If you have never cooked a spaghetti squash before, it’s easy.  Cut the ends off, cut the squash in half, scrape out the seeds and put cut sides down in a roasting pan filled with about 1/2 inch of water and poke a few holes on top with a knife to allow the steam to escape.
  2. Melt coconut oil in pan.  I like to use a large soup pot, allowing room mix in ingredients at the end.
  3. Add sausage and brown.  Remove from pan.
  4. Add onions and peppers (and more coconut oil if needed) to pan and sauté until onions are translucent and peppers are softened.
  5. Steam broccoli while onions and peppers are cooking.
  6. Begin making pesto:  Add walnuts & garlic to food processor, process until items are chopped and mixed.  Add spinach, lemon and a pinch of salt.  Begin processing and stream the olive oil in from the top until you have the desired consistency.
  7. After the veggies are cooked, and the spaghetti squash has cooled enough to hold, take a fork and scrape the squash into the pan.  Add the pesto, sausage,  broccoli, and combine.


Scrape out the seeds, prick the top so steam can escape when roasting.


After the spaghetti squash has been roasted and cooled enough to hold, using a fork scrape the inside of the squash into the pan.


Add pesto to the pan, mix, and serve.