A cozy, lower-carb dinner that feels indulgent, but still light — full of flavor, color, and comfort.

Sometimes we want a comforting pasta dish… without the heaviness of pasta. This dish is my answer. We’re roasting spaghetti squash until golden and tender, then topping it with a rich sausage and pepper marinara that tastes like Sunday sauce with a little kick. It’s warm, flavorful, and surprisingly simple — the kind of dish that makes you feel proud of yourself just for making it.

Ingredients

Here’s what you’ll need:

• 1 medium spaghetti squash
• 2 Italian sausages (mild or spicy, your call!)
• 1 bell pepper (any color), sliced
• 1 onion, sliced
• 1 cup mushrooms, sliced
• 1 jar of your favorite marinara sauce
• Olive oil
• Salt and pepper, to taste
• A pinch of nutmeg (trust me)
• Fresh herbs like parsley or basil, for garnish (optional)

Step-by-Step Instructions

Step 1: Roast the squash

Preheat your oven to 400°F.

Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. (A grapefruit spoon works beautifully for this.) Drizzle each half with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet.

Roast for 35–45 minutes, or until the squash is fork-tender and strands pull away easily from the skin. When it’s done, set aside to cool slightly.

Step 2: Cook the sausage

While the squash roasts, remove your sausage from the casing if needed, and brown it in a skillet over medium heat. Break it up as it cooks until fully done and golden.

Step 3: Add veggies

Once the sausage is browned, add your sliced onions, peppers, and mushrooms to the pan. Sauté until everything is soft and starting to caramelize — about 8–10 minutes. Season with a bit of salt, pepper, and just a pinch of nutmeg. (It adds that “what is that?” warmth without being overwhelming.)

Step 4: Stir in the marinara

Pour in your jar of marinara sauce and stir everything together. Let it simmer for 5–10 minutes so the flavors meld. Taste and adjust seasoning if needed.

Step 5: Fluff the squash

Use a fork to scrape the flesh of the squash — it’ll naturally form spaghetti-like strands. You can either leave the strands in the squash halves and use them as bowls (cute!) or transfer them to plates.

Step 6: Assemble and serve

Top the spaghetti squash with generous spoonfuls of the sausage and pepper marinara. Garnish with fresh herbs, a sprinkle of parmesan, or even a dollop of ricotta if you’re feeling fancy.

 

Virtual Godmother Notes

• Use plant-based sausage to make it vegetarian — it’s still delicious.
• Want it extra hearty? Add a second sausage or a handful of spinach.
• This reheats beautifully for lunch the next day.

Estimated Nutrition (per serving)

• Calories: 390
• Protein: 19g
• Fat: 24g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 8g
• Sodium: 740mg

Estimates will vary depending on the marinara and sausage used.

A Cozy Little Reset on a Plate

Sometimes our bodies just want something a little lighter — without sacrificing flavor, comfort, or joy. This meal gives you all of that. It’s full of color, warmth, and goodness… and it’s a beautiful reminder that nourishment doesn’t have to be complicated.