Style and substance are combined in this dish. This delicious spaghetti squash is packed with traditional tastes and presented in a contemporary way. This elegant dish’s flavor is sealed in by the addition of sausage and spaghetti squash, which are baked with sliced apples and almonds under a layer of Monterey Jack cheese. Your friends and family will be impressed by the dish’s stunning presentation. Use Washington-grown apples alone, please!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 spaghetti squash, halved and seeded
- salt and ground black pepper to taste
- 1 cup water
- 1 pound Italian sausage links
- 2 teaspoons extra-virgin olive oil
- 2 white onions, diced
- 1 clove garlic, minced
- 2 teaspoons oregano
- 3 Washington apples – peeled, cored, and sliced into rings
- 1 teaspoon extra-virgin olive oil
- 4 ounces sliced almonds
- 6 ounces shredded Monterey Jack cheese
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Season the squash with salt and pepper. Place the squash halves with the cut side down into a glass baking dish. Pour the water into the dish.
- Bake the squash in the preheated oven for 1 hour. Scrape the squash with a fork into a bowl. Save the dish for later use. Keep the oven hot.
- Cook the Italian sausage in a large skillet over medium heat until browned on all sides, 5 to 7 minutes. Remove the sausage from the skillet, reserving the oil, and set aside to cool. Add 2 teaspoons olive oil to the skillet and allow to get hot; cook and stir the onions and garlic in the hot oil until the garlic is browned and the onions are translucent, 7 to 10 minutes. Chop the cooked sausage and add to the mixture along with the squash. Season with the oregano, salt, and pepper. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Transfer the mixture to the glass baking dish.
- Arrange the apple slices over the mixture in the baking dish. Drizzle 1 teaspoon olive oil over the apples. Scatter the almonds over the apples and sprinkle with the Monterey Jack cheese.
- Bake in the preheated oven until the the cheese is melted completely, about 15 minutes. Serve hot.
Nutrition Facts
| Calories | 762 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 7 g |
| Protein | 33 g |
| Saturated Fat | 18 g |
| Sodium | 1207 mg |
| Sugars | 15 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and daughter loved it – raved about it – but it wasn’t my favourite. I would have liked it more if I’d broken up the sausage instead of slicing it. It was a texture thing.
My husband and ten year old LOVED it. They both had seconds and then my daughter begged me to make it again. I was surprised by how much they enjoyed it. I posted it that morning on Facebook that I was going to make it for my family. I didn’t have Monterey Jack cheese so I used sharp cheddar as I saw in another review that someone else did it and it was well received. I didn’t add extra oil on top of the apples.
My husband loved this. I thought it came out with a little too much oil. I think next time I will work on that, but I will make again. The apples and the sausage went well together.
loved this: easy and scrumptious. I used dairy free cheese so it’s a go-to for a quick dairy and gluten free dinner.
We liked it! Made it healthier with Turkey sausage and low-fat cheese. I cooked the onions and garlic with the meat. Added some Italian seasoning since the sausage wasn’t Italian sausage. Cooked the spaghetti squash in the microwave for 12 minutes. Works great.
Lucky for me my landlord has a farm. I always have an abundance of summer squash and zucchini. I used summer squash instead and Chourico sausage! I also used walnuts as that is what I had on hand. Overall a great recipe. Chourico gave it an awesome flavour!
surprisingly good
The decision is we’d make it again with our Minnesota apples. 😉 I loved the oregano with the apples, squash, cheese.
So tasty, and especially good as leftovers! We used colby jack cheese and chicken-apple sausage, and the flavors blended so well.
This was a wonderful recipe! I sub’d walnuts for the almonds and old cheddar for the Monterey Jack just because that is what I had on hand. the flavours were even tastier as leftovers the next day.
Not my favorite
This was excellent. My garden has an abundance of squash that was mislabeled as zucchini. I don’t really care for squash. Found this recipe and I will definitely make again. My husband loved it too, though he thought you should rename it “Squashington.”
I was really surprised by how good this turned out. I was a little leery. It just sounded kind of different. Things I did different: I chopped the apples and sauted them with the onions and garlic. I used one onion, 2 cloves garlic, no oregano (ran out last night) and some mrs dash. I toasted the almonds and put some brown sugar on them and used a fabulous white cheese on top called “Dubliner” that I got at Sams Club. Surprisingly DELISH!
I tried it without the sausage and used morningstar mealstarter.Reason my friend is a vegetarian and wanted to see if using this would work.All other ingredients were used.It was missing something maybe more seasoning or maybe the favor of the sausage.Next time will try the sausage for me.If anyone has an idea to make this a vegetarian meal please help me out.Thanks
A big hit!!! I cut the cooking time way down by piercing the squash with a fork 5 times then microwaving it for 12 minutes. I let it cool while I prepared the rest and then scooped out the seeds and added the rest to the skillet. I also left the peel on the apple and added a little bit of sage along with the oregano. This is a fantastic recipe using seasonal ingredients. Yum!
i liked it i just did not put the nuts in some of the fam don’t like them