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Italian-Style Spaghetti Squash

Yield: 6 servings
Rich and hearty tomato sauce packed full of colorful vegetables and tossed with roasted spaghetti squash and Italian sausage. Your taste buds and belly are in for a treat!
Ingredients
- 1 yellow onion
- 1 bell pepper, color of your choice
- 2 large zucchini
- 1 medium fennel bulb
- 2 cups cherry tomatoes
- 12 ounces pasture-raised Italian sausage, about 3 large sausages
- 1 medium spaghetti squash
- 1 tablespoon grassfed ghee
- 2 cloves garlic
- Sea salt and red pepper flakes to taste
- Extra virgin olive oil
- Small bunch fresh basil
Directions
- Preheat oven to 350° F.
- Cut spaghetti squash in half lengthwise and use a metal spoon to scoop out the center pulp and seeds. Place cut sides down in a baking dish with 1 inch of water. Roast for 30-45 minutes until the outer skin is soft to the touch. Remove from oven and let cool to room temperature.
- Finely mince garlic, and cut onion into thin half-moon slices. Sauté over medium heat in ghee in a large cast iron skillet.
- Once onion begins to soften, add cherry tomatoes to skillet and cover to cook.
- Meanwhile, julienne the bell pepper. Remove stems from fennel bulb and slice into matchsticks.
- As tomatoes begin to soften, smash them with the back of a wooden spoon to release juices. Add peppers and fennel and cover to continue cooking.
- Slice sausages into 1-inch rounds. Once fennel and peppers are starting to soften, add sausage and cover to keep cooking.
- Julienne zucchini and add, along with sea salt and red pepper, to skillet. Cover and cook 2-3 minutes longer until zucchini is al dente.
- Using a fork, scrape roasted spaghetti squash from its shell to make thin strips.
- Toss spaghetti squash with sauce and cook a few minutes more until heated through. While cooking, chiffonade basil.
- Use tongs to plate, then drizzle with olive oil and sprinkle with basil chiffonade to serve.
About the Chef
Kathryn Rogers is a natural chef and founder of Vivacious Dish. She creates delicious recipes from nutrient-dense ingredients that support whole health and connect us more deeply with our bodies, our communities, and Mother Earth. Chef Kathyrn also offers farm-to-table dinners, specialty desserts, and personal chef services for retreats and private events. She loves nourishing people with naturally grown, delicious food and currently splits her time between Southern California and Northern Nevada. Learn more at VivaciousDish.com.
Check out other Kathryn Rogers recipes:
Maple-Roasted Carrots with Carrot Top Pesto
Published in the Price-Pottenger Journal of Health & Healing
Spring 2018 | Volume 42, Number 1
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