Sausage SPaghetti Squash with Apple Cider Glaze is loaded with sausage and cheese!

Sausage Spaghetti Squash with Apple Cider Glaze

  • Author: Dan
  • Yield: 4 1x


For Roasting the Squash

  • 2 spaghetti squash, split in half lengthwise
  • 4 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided

For the Filling

  • 1 lb. Italian sausage
  • 1 tablespoon olive oil
  • 1 cup shredded parmesan cheese, plus and extra 1/2 cup for topping
  • 1/2 cup chopped parsley
  • 2 teaspoons red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 cups cider


  1. Heat the oven to 400 degrees.
  2. Place the 4 halves of the spaghetti squash onto a baking sheet lined with foil.
  3. Season the spaghetti squash halves with the salt, pepper and olive oil.
  4. Place cut sides down and roast for 50 minutes.
  5. While the squash is roasting, brown the sausage in a large skillet with 1 tablespoon of olive oil.
  6. Add the apple cider to a small pot and bring to a boil over medium heat. Turn the heat down to a simmer and reduce for 20 minutes, then remove from the heat.
  7. When the squash is done, turn over so the cut side is up and scrape the seeds out until you get down to the squash. Shred the squash with a fork until all the strands are separated.
  8. Place the squash in a large bowl, add the browned sausage, parmesan cheese and the reduced cider. Stir to combine and season with salt and pepper to taste.
  9. Divide the filling into each of the 4 squash halves, top with the remaining 1/4 cup of parmesan cheese and place back in the oven for 10 minutes.
  10. Remove the squash from the oven and top with chopped parsley and red pepper flakes if using.