Creamy Spicy Sausage Spaghetti Squash

This is the kind of dinner I make when I want something cozy and satisfying without spending all night in the kitchen. Roasted spaghetti squash gets tossed with spicy Italian sausage, jalapeño, garlic, Boursin, cream, and Parmesan for a rich, creamy sauce with just enough heat.

It feels indulgent, but the spaghetti squash keeps it from feeling too heavy—and aside from wrestling the squash in half, the whole thing is pretty easy.

Yield: About 8 cups

Servings: 4-6

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: About 1 hour and 10 minutes

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1 yellow onion, diced

• 1–2 jalapeños, diced

• 3 garlic cloves, minced

• 1 pound hot Italian sausage, casings removed

• 1 (5.2-ounce) package Boursin cheese, garlic & fine herbs or similar

• ¾ cup heavy cream

• ½ cup finely grated Parmesan, plus more for serving

• Up to ½ cup water, as needed

• Chopped fresh parsley, for serving

Instructions

1. Preheat the oven to 375°F and line a rimmed baking sheet with foil or parchment paper.

2. Season the cut sides of the spaghetti squash generously with salt and pepper, drizzle with olive oil, and rub to coat. Place cut-side down on the prepared baking sheet and roast for 45–50 minutes, or until the flesh is easily pierced with a fork.

3. While the squash roasts, heat a drizzle of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook for 7–9 minutes, breaking it into bite-size pieces with a wooden spoon, until browned and cooked through.

4. Transfer the sausage to a paper towel-lined plate with a slotted spoon, leaving some of the rendered fat in the skillet.

5. Add the onion and jalapeño to the skillet and season with salt and pepper. Cook for 5–7 minutes, until softened and beginning to brown. Add the garlic and cook for another minute.

6. Return the sausage to the skillet and reduce the heat to medium-low. Add the Boursin and heavy cream, stirring until the cheese has completely melted and the sauce is smooth.

7. Stir in the Parmesan, then add water a little at a time until the sauce reaches your desired consistency. You may not need the full ½ cup.

8. When the squash is done, let it cool for about 5 minutes. Use a fork to scrape the flesh into spaghetti-like strands. If it does not separate easily, return it to the oven for a few more minutes.

9. Add the spaghetti squash strands to the skillet and toss until thoroughly coated in the creamy sausage sauce.

10. Taste and adjust the seasoning, then finish with chopped parsley, extra Parmesan, and freshly ground black pepper.

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Serving Suggestions

This is hearty enough to serve on its own, but it also pairs well with:

• A simple green salad

• Roasted broccoli

• Garlic bread

• Caesar salad

• Sautéed greens

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave. If the sauce thickens in the refrigerator, add a splash of water, milk, or cream while reheating.

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Maddie's Tip

Don’t overcook the spaghetti squash. You want the strands tender but still distinct—not soft and watery. Start checking it around the 40-minute mark if your squash is on the smaller side.