If you’re looking for a hearty meal that fits your Paleo lifestyle, try this sausage and spinach spaghetti squash skillet. It’s warm, satisfying, and surprisingly simple to make. By swapping traditional pasta for spaghetti squash, you’ll enjoy a nutrient-dense alternative that still gives you that twirl-around-your-fork texture.
In this recipe, the sausage provides savory depth, while fresh spinach adds a bright, nutrient-packed contrast. With just a few steps, you’ll have a dish that’s both comforting and packed with the good stuff your body craves.
Ingredients
- 1 large spaghetti squash (about 3–4 pounds)
- 1 pound Paleo-friendly sausage (use your favorite variety)
- 2 cups fresh spinach, roughly chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup crushed tomatoes (no added sugar)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
Directions
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Prepare the squash.
Preheat your oven to 400°F (200°C). Slice your spaghetti squash in half lengthwise, then scoop out the seeds. Drizzle a bit of olive oil on each half, and place them cut-side down on a baking sheet. Roast for about 30–35 minutes, or until the squash is tender when you poke it with a fork. -
Brown the sausage.
While your squash roasts, warm a skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Keep stirring until the sausage is nicely browned, then remove any excess grease if needed. -
Sauté onions and garlic.
In the same skillet, add a drizzle of olive oil (if the pan looks dry) along with the diced onions and minced garlic. Cook for about 3–4 minutes, or until onions become translucent. -
Combine with tomatoes.
Stir in the crushed tomatoes, dried oregano, dried basil, sea salt, and black pepper. Let the mixture simmer for another 5–6 minutes, so the flavors meld together. -
Add spinach.
Toss in the chopped spinach and stir gently. Cook for a minute or two, just until the leaves wilt and blend in with the sauce. -
Mix with spaghetti squash.
Carefully scrape the flesh of the cooked squash with a fork to create “spaghetti” strands. Add these strands into the skillet with your sausage-tomato mixture. Stir well to coat every strand with sauce and sausage. -
Finish and serve.
Taste-test your skillet and adjust seasonings if needed. Once everything is nice and hot, turn off the burner. Enjoy your sausage and spinach spaghetti squash skillet right away, or store leftovers in an airtight container for up to three days in the fridge.
Nutrition Facts
While exact numbers depend on the sausage you choose, here’s a rough estimate per serving (makes about four servings):
- Calories: ~350–400
- Protein: ~22g
- Carbohydrates: ~15g
- Fat: ~22g
These figures may vary, so consider using a nutrition calculator if you need precise data. Either way, this dish offers a hearty balance of protein, vitamins, and healthy fats to keep you fueled.
Final Thoughts
This skillet showcases just how satisfying a Paleo-friendly meal can be. Tender strands of spaghetti squash replace pasta, and the combination of flavorful sausage, spinach, and tomatoes brings a comforting twist to your dinner table. If you’re craving a low-carb option that doesn’t sacrifice taste, this is it.
Feel free to get creative by adding your favorite herbs or tossing in extra veggies. Once you’ve tried the basics, you can easily adapt this recipe to suit your taste buds.
Frequently Asked Questions (FAQs)
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Can I make this recipe ahead of time?
Absolutely. You can roast the spaghetti squash and cook the sausage mixture in advance. Store them separately, then stir them together and heat everything just before serving. -
What type of sausage is best for Paleo?
Choose a sugar-free sausage without fillers or grains. Look for labels that specify Paleo-friendly ingredients. Pork, chicken, or turkey sausage are all good options. -
Do I have to use spinach?
Not at all. You could swap spinach for kale or collard greens if you prefer a heartier texture or different flavor. Just adjust the cooking time so the greens are tender but not mushy. -
How do I store leftovers?
Keep any extras in a sealed container in the fridge for up to three days. When you’re ready to eat, warm the skillet on the stove or zap it in the microwave until hot. -
Can I freeze the dish?
You can, although the texture of the spaghetti squash may become softer once it’s thawed. If you don’t mind a slightly different consistency, this dish freezes and reheats well.
Ingredients
1 large spaghetti squash (about 3–4 pounds)
1 pound Paleo-friendly sausage (use your favorite variety)
2 cups fresh spinach, roughly chopped
1 small onion, diced
2 garlic cloves, minced
1 cup crushed tomatoes (no added sugar)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon sea salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
Directions
- Prepare the squash: Preheat your oven to 400°F (200°C). Slice your spaghetti squash in half lengthwise, then scoop out the seeds. Drizzle a bit of olive oil on each half, and place them cut-side down on a baking sheet. Roast for about 30–35 minutes, or until the squash is tender when you poke it with a fork.
- Brown the sausage: While your squash roasts, warm a skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Keep stirring until the sausage is nicely browned, then remove any excess grease if needed.
- Sauté onions and garlic: In the same skillet, add a drizzle of olive oil (if the pan looks dry) along with the diced onions and minced garlic. Cook for about 3–4 minutes, or until onions become translucent.
- Combine with tomatoes: Stir in the crushed tomatoes, dried oregano, dried basil, sea salt, and black pepper. Let the mixture simmer for another 5–6 minutes, so the flavors meld together.
- Add spinach: Toss in the chopped spinach and stir gently. Cook for a minute or two, just until the leaves wilt and blend in with the sauce.
- Mix with spaghetti squash: Carefully scrape the flesh of the cooked squash with a fork to create “spaghetti” strands. Add these strands into the skillet with your sausage-tomato mixture. Stir well to coat every strand with sauce and sausage.
- Finish and serve: Taste-test your skillet and adjust seasonings if needed. Once everything is nice and hot, turn off the burner. Enjoy your sausage and spinach spaghetti squash skillet right away, or store leftovers in an airtight container for up to three days in the fridge.
