Spaghetti squash loaded with flavorful pesto and lots of sliced sausage! An easy and healthy skillet dinner with only 7 ingredients!
Can we just rename my blog Sarah’s Pesto Obsession already? Pesto is so obviously 100% my thing as of the past three thousand recipes I’ve so graciously shoved in your face…
And spaghetti squash too. My mom and I are both currently on a ridiculous SS bender that shows no sign of slowing down. We’re making up for time lost, y’all.
So heck, we’ll just throw BOTH of these obsessions in one skillet and call our dinner job done here.
In other exciting news…it is day TWO of my 7-Ingredient Dinner Series going on all this week on the blog! Hop on over to yesterday’s post if you want the inside scoop on what it’s all about. 😉
For now and for the remainder of this post…I obnoxiously tell you how stupidly awesome this pesto spaghetti squash skillet is.
And I bat my virtual sad puppy dog eyes at you just to let you know how badly I want you to make it NOW.
Let me explain all the stuff in the best skillet dinner ever. I said “all” but what I really meant is that this entire skillet only houses SEVEN ingredients obviously to fit in with our dinner theme for this week.
I KNOW, right? Don’t pinch me because I never want to wake up from this glorious dinner dream.
Oodles of spaghetti squash, a few veggies, a few sausage links, (simply omit the sausage for a vegetarian dinner!) and your favorite kind of pesto is seriously all we’ve got going on in this pan, but whoa, y’all.
I’m majorly freaking out over all this skillet dinner glory, guys. Just thought you should know.
Now who else besides me and my mom are ready for a Tuesday swan dive into a skillet full of ALL the green dinner feels?
Make that a triple swan dive for me. ??
Pesto Spaghetti Squash Sausage Skillet
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Ingredients
- 1 medium spaghetti squash cut in half and seeds discarded
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 1 sweet pepper diced
- 1 medium onion finely diced
- 4 chicken or turkey sausages sliced 1/4-in thick
- 1/2 cup prepared basil pesto
- Shredded Parmesan cheese for topping optional
Instructions
- Preheat oven to 400F. Prick spaghetti squash halves with a fork several times and rub inside with 1 tablespoon oil. Season with salt and pepper. Place squash flesh side-down on a greased baking sheet. Bake spaghetti squash at 400F 40-45 minutes or until squash is tender. Allow squash to cool slightly, then shred squash inside with a fork and place spaghetti squash in a bowl. Set aside.
- In a large skillet over medium-high heat, heat remaining oil until hot. Saute onion and sausage 5-7 minutes until lightly golden.
- Add spaghetti squash to skillet and stir occasionally until squash is heated through. Stir pesto into squash and season skillet with salt and pepper to taste. Sprinkle with Parmesan cheese if desired. Serve spaghetti squash warm. Enjoy!
Nutrition
Spaghetti squash is a looooooove language, guys!
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Gayle @ Pumpkin 'N Spice says
Pesto is pretty much my obsession too, I think I could eat it for breakfast, lunch and dinner! This skillet looks SO good! I love the spaghetti squash and sausage in here. Sounds hearty and so flavorful!
Sarah says
YES! Pesto is totally an anytime kinda thing and you just confirmed it with me. 😀
Kristine | Kristine's Kitchen says
7 ingredient dinner series?! I love it! This skillet looks so good with the pesto and spaghetti squash! I can’t wait to see what other 7 ingredient recipes you have to share!
Sarah says
Thanks Kristine!!
Ashley | The Recipe Rebel says
I am totally obsessed with pesto too! It adds such an awesome punch of flavor to AN-Y-THING! THis is such a great healthy Spring dinner!
Sarah says
Haha! It’s nice to hear that I’m not the only one obsessed with pesto all the things. 😀 Thanks Ashley!
Alice @ Hip Foodie Mom says
I am also obsessed with pesto so I fully support this dish!!! love the 7-Ingredient Dinner Series and LOVE this pesto-spaghetti-squash-sausage-skillet!!!!!!
Sarah says
Thanks so much Alice! This skillet is right up your alley!! xoxo
Rachel @ Bakerita says
Yes yes yes!! This looks SO good and you already know I have big heart eyes for anything and everything with pesto on it. Gimme all the squash, please!
Sarah says
Yep, I know about your passion for pesto, girl! You’ve SO got to make this skillet asap!
Ashley says
Spaghetti squash is just the best! And yet I sort of forgot about it this last month or so! I need to make this skillet – sounds fantastic!
Sarah says
Isn’t it?? My favorite squash EVER. 😉
Vicky says
Made it. Love it! Got leftovers, too, since I’m cooking for one!
Sarah says
Glad to hear it, Vicky! Thanks for reporting back. 😉
Mandy says
The ingredients called for a diced sweet pepper, but I didn’t see it used in the instructions. Did you sauté the sweet pepper with onion and sausage?
Sarah says
Yes, that is correct, Mandy! Sorry for that typo!
Allison says
Wish you had edited the recipe to show when the pepper goes in! We forgot to use it.
Nicole Van Zandt says
This was truly delicious. I used a bit more sausage, which seemed fine. I am also thinking of adding some chopped sun-dried tomatoes next time. My husband got some really tasty Tecumseh Farms organic country breakfast chicken sausage, which lent a wonderful smoky flavor, but I am looking forward to trying different types of sausage as well. I think the flavor of sausage can influence this dish in wonderful ways. One last note: The squash does cook down a little at the end and become mushier, but that doesn’t affect the flavor. THANK YOU.
Sarah says
Thanks for sharing, Nicole!! I’m so glad you loved this squash!
D A Arlaus says
Love the recipe, but pesto made from any green herb should NEVER be heated, it bruises it and adds bitterness to the taste. It should be stirred in at the end from a room temp state.
Tommy says
Just made this today, substituted the turkey sausage for kielbasa and it was phenomenal. We will definitely be making this again!