Spaghetti Squash and Turkey Sausage Bake.

Spaghetti Squash and Turkey Sausage Bake

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 large Spaghetti Squash
  • 10oz. Jennie O Turkey Breakfast Sausage
  • 1 cup fat free chicken broth
  • 1 cup skim milk
  • 4 cloves garlic, minced
  • 1/4 cup grated Parmesan Cheese
  • 2 Tbsp butter
  • 2 Tbsp whole wheat flour
  • 1 Tbsp dried ground sage
  • 2 tsp dried parsley
  • 1 cup Panko breadcrumbs
  • 1 cup mozzarella cheese, shredded
  • salt and pepper, to taste


Preheat oven to 400°. Cut spaghetti squash in half lengthwise. Fill a pan with 1/2″ of water and set squash face down. Place in oven for 1 hour or until squash is tender. (If you poke it with a fork and the fork can easily go in, it’s ready.) Remove from oven and let cool. While squash is cooling, cook the turkey sausage. Once the squash is cool, scrape with a fork to remove in long strands and place in a sprayed 9 x 13 pan. Add turkey sausage to spaghetti squash in pan. Melt butter over medium-high heat. Stir in flour. Slowly whisk in milk, broth, and garlic. Bring to a boil, whisking constantly. Lower heat, and stir in parmesan, sage, and parsley. Once mixed, pour sauce over squash and sausage and mix well. In a small dish, combine panko breadcrumbs and mozzarella cheese. Once combined, sprinkle on top. Bake 30 minutes and let cool for 5 minutes.

COOK TIME = 1 hour, 30 MINUTES


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