This Autumn Sausage Pasta Squash is a cozy, flavorful fall recipe made with roasted spaghetti squash, savory sausage, and creamy sauce. Easy, healthy, and full of seasonal comfort!
🧡 Why You’ll Love This Autumn Pasta Squash
Looking for a cozy fall meal that’s hearty, healthy, and easy to whip up?
This Autumn Sausage Pasta Squash checks every box!
It’s a lighter twist on comfort food — featuring roasted spaghetti squash instead of traditional pasta, tossed with savory sausage, garlic, herbs, and a touch of cream.
The result? A warm, cheesy, autumn-inspired dish that’s both nourishing and satisfying.
Perfect for busy weeknights, meal prep, or a cozy fall dinner at home.
🍝 Ingredients You’ll Need
For the Spaghetti Squash:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Sausage Mixture:
- 1 lb Italian sausage (pork, chicken, or turkey)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 cup chopped spinach or kale
- ½ cup heavy cream (or coconut milk for dairy-free option)
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish
🔥 How to Make Autumn Sausage Pasta Squash
Step 1: Roast the Spaghetti Squash
Preheat oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out the seeds.
Brush the inside with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.
Roast for 35–40 minutes, until tender and strands pull apart easily with a fork.
Step 2: Cook the Sausage
While the squash roasts, heat a large skillet over medium heat.
Add the sausage, breaking it into crumbles as it cooks. Once browned, remove excess fat if needed.
Step 3: Add Aromatics and Greens
Add onion and garlic to the pan. Sauté until fragrant and translucent.
Stir in Italian seasoning, red pepper flakes, and spinach or kale. Cook until wilted.
Step 4: Make It Creamy
Pour in the cream and stir in Parmesan cheese. Let simmer gently for 2–3 minutes until slightly thickened.
Taste and adjust seasoning with salt and pepper.
Step 5: Combine Everything
Use a fork to scrape the roasted squash into noodle-like strands.
Add the “pasta” to the skillet and toss with the creamy sausage mixture until well coated.
Step 6: Serve & Enjoy
Plate the mixture, sprinkle with fresh parsley, and serve hot!
Optional: Top with extra Parmesan or crushed red pepper for extra flavor.
🍂 Tips for the Best Sausage Pasta Squash
- Choose a ripe squash: The skin should be firm and bright yellow.
- Don’t over-roast: You want tender strands, not mushy ones.
- Go dairy-free: Use coconut cream and skip the Parmesan.
- Add sweetness: Toss in roasted butternut squash or a few dried cranberries for a fall twist!
🍽️ Serving Ideas
This cozy pasta squash is perfect on its own, but it also pairs beautifully with:
- A crisp green salad 🥗
- Garlic bread or roasted vegetables 🥖
- A glass of white wine or sparkling cider 🍷
🧊 Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently on the stove over medium heat or microwave in short intervals.
- Freeze: Freeze in portions for up to 2 months; thaw overnight before reheating.
⭐ FAQs
Can I use pre-cooked sausage?
Yes! Just slice or crumble it and heat it with the onions and garlic.
Can I substitute the cream?
You can use milk, half-and-half, or even Greek yogurt for a lighter version.
Can I use other squashes?
Absolutely! Butternut or acorn squash work great if you prefer a softer texture.
❤️ Final Thoughts
This Delicious Autumn Sausage Pasta Squash brings together the best of fall — hearty, wholesome, and full of flavor.
It’s proof that comfort food can be light yet indulgent, making it a must-try for your fall dinner rotation.
Whether you’re serving it for a weeknight meal or a cozy fall gathering, everyone will want seconds — guaranteed. 🍁✨