Shred the squash while it’s still hot, it’s much easier.

Equipment Needed

Measuring cups and spoons, sheet pan, knife, cutting board and a skillet


Preheat the oven to 375°. 

Cut the spaghetti squash in half, remove the seeds and chop the garlic. 

Drizzle the cut side with olive oil and season with salt and pepper to taste. 

Place the squash face down on a sheet pan and roast in the oven for 45 to 60 minutes.

When done, let the squash cool enough to handle, then shred into spaghetti like pieces with a fork. Set aside.

While the squash is roasting, roast the spicy Italian sausages in a skillet in the oven.  

Once the sausages are brown and crispy on the outside (approximately 25 to 30 minutes), remove them from the oven.

Let the sausages cool and dice them into bite-size pieces, returning to the same skillet. 

Place the skillet on the stove top and add 4 tablespoons of butter and the chopped garlic.

Sauté sausage pieces and garlic until crispy and then add the white wine, chicken broth, chopped parsley and basil. Stir to combine then reduce by half. 

Add the spaghetti squash to the skillet and bring the temperature back up. Stir well. 

Finish the dish by adding the remaining 4 tablespoons of butter and the parmesan cheese.

Turn off the heat and stir thoroughly. Divide into four portions and keep in the fridge for up to four days.