Spaghetti Squash Sausage Bake

You’ll love this Spaghetti Squash Sausage Bake as these months get colder. It’s a hearty and filling meal but packed with wholesome, gluten free ingredients.

Prep: 20Cook: 80Total: 100


  • 1 medium spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 14 oz. sausage, cut in rounds ( I like to use sweet Italian sausage)
  • 5 eggs
  • 1/2 cup milk
  • 1 tablespoon parsley, chopped
  • 1 teaspoon sage, chopped
  • salt and pepper to taste
  • 1 cup Gruyere cheese, shredded
  • 2 cups kale, chopped


  1. Preheat oven to 400F.
  2. Cut the ends off the spaghetti squash and cut in half lengthwise.
  3. Brush the insides with oil spaghetti squash and sprinkle with sea salt.
  4. Place the flat side down on a lined baking sheet and roast for 35 minutes.
  5. After the 35 minutes, flip the spaghetti squash so the flat side is up, and roast for an additional 10 minutes.
  6. Cook the sausage over medium-high heat until browned. Set aside.
  7. Combine eggs, milk, herbs, salt and pepper.
  8. Add the sausage, cheese, kale and spaghetti squash to the egg mixture. Mix to combine.
  9. Transfer to baking dish and top with cheese.
  10. Cover loosely with foil and bake for 30 minutes at 350F.
  11. Remove foil and bake for another 10 minutes at 450F.
  12. Broil on high and additional 2 minutes until top is golden brown.
  13. Let sit for 10 minutes before serving.


  • Per serving: Calories 374; Fat 28.8g (Sat 12.4g); Protein 23.6g; Carb 6.1g (net carb 5.5g); Fiber 0.6g; Sodium 859mg

Nutrition Info:

  • Serving Size: 8
© The Toasted Pine Nut