Baked Spaghetti Spaghetti Squash


This spaghetti squash was just what I needed this week when I was craving something savory!  I really wanted it to be easy but full of flavor and found out the instant pot cooks the spaghetti squash in just 7 minutes! It was all so simple and a huge hit around our table! My daughter even thought it was real noodles and asked for seconds. Fair warning she is also only 2 so…you will VERY much know it isn’t a delicious carb loaded noodle. HOWEVER it is still delish!

Happy cooking, friends!

Baked Spaghetti Spaghetti Squash

Prep 10 minutes∙ Cook 30 minutes∙ Makes 8 servings∙ 


  • 1 spaghetti squash
  • 28 oz compliant spaghetti sauce ( I made my homemade marinara)
  • 1 lb italian sausage
  • 1 egg
  • 1 large zucchini, diced
  • 8 oz mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 TBSP olive oil


  1. Cut spaghetti squash in half, then clean out the seeds and flesh from the inside.
  2. Place in instant pot with 1 cup of water for 7 minutes. (you can also bake it at 350 for 45 minutes)
  3. Preheat oven to 350 degrees
  4. Once spaghetti squash is cooked, scrape out the insides using a fork and place in a bowl to cool for 5 minutes.
  5. While squash cools brown the Italian sausage. Once cooked remove from pan and place on paper towel to remove excess grease.
  6. In same pan you just cooked the sausage, add 1 TBSP olive oil to a pan and saute diced onion and minced garlic.
  7. Once translucent add mushrooms and cook until done.
  8. Add uncooked diced zucchini and italian sausage to your veggie mixture, stir to combine, then pour your sauce right into the pan.
  9.  After spaghetti squash has cooled add one egg and toss to combine. (if its too warm your egg will scramble)
  10. Grease a 9×13 pan, layer the squash on the bottom.
  11. Use a ladle to scoop the sauce on top of the spaghetti squash until the squash has been covered.
  12. Bake at 350 for 30 minutes!

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