Roasted Spaghetti Squash with Carrot Marinara and Basil Chicken Sausage

I’m always searching for new recipe ideas that incorporate healthy swaps like spaghetti squash for pasta. I created this swap-tactic dish to satisfy my craving for a traditional Italian favorite and ended up shocking myself at how insanely delicious it turned out. Happy Eating!

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preparation Time
25 mins

cook Time
45 mins


58 per serving


  • 1 spaghetti squash, halved
  • 1 medium onion, diced
  • 2 celery stalk, diced
  • 1 bag of baby carrots, diced in food processor
  • 2 garlic clove, diced
  • 1/2 teaspoons crushed red pepper flake
  • 1/4 cup unsweetened coconut milk
  • 1 cup chicken stock
  • salt and pepper
  • 1 can of crushed tomatoes
  • 4 basil chicken sausage links, sliced
  • parmigiano reggiano, grated for garnish
  • fresh chopped parsley



Preheat oven to 350*. Cut spaghetti squash in half and place facing down in a casserole dish. Bake for 45 minutes. While squash is baking, heat 1 tablespoon of olive oil over medium high heat in a large saute pan and add onions, celery, carrots, and garlic. Saute for 10 minutes, add salt, pepper, and crushed red chili flakes. Cook for another 5 minutes then add coconut milk and stock. Cover and reduce to a simmer. Simmer for 15 minutes. Remove from heat and carefully puree in a food processor. Return to pot off heat. When squash is done, take a fork and carefully shred squash into 'noodles'. Toss squash with carrot marinara and return to empty halves of the squash. Top with sliced sausage and parmigano reggiano, then bake for 5 minutes until heated through. Garnish with parsley and serve in squash boats. Enjoy!

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.