Keto Spaghetti with Sausage
Savor the rich and comforting flavors of Keto Spaghetti with Sausage, a low-carb twist on a classic Italian favorite. This recipe swaps traditional pasta for roasted spaghetti squash, delivering the perfect balance of tender strands and hearty texture while keeping it keto-friendly. Ground Italian sausage, infused with garlic and simmered in a creamy tomato-Parmesan sauce, brings bold, savory depth to every bite. With simple prep and a bake time just right for achieving perfectly roasted squash, this dish is both easy to make and packed with wholesome flavor. Finished with fresh basil and extra Parmesan for a gourmet touch, it’s an irresistible, healthy dinner option suitable for casual weeknights or special occasions. Enjoy a satisfying, guilt-free pasta experience full of protein, healthy fats, and robust Italian seasonings!
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 tablespoons Olive oil
- 1 pound Italian sausage (ground or sausage links, casings removed)
- 3 pieces Garlic cloves
- 1 cup Crushed tomatoes
- 0.25 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 5 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast in the oven for 30-35 minutes, or until the strands easily separate with a fork.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the Italian sausage to the skillet, breaking it up into small pieces as it cooks. Cook until browned and fully cooked through, about 6-8 minutes.
Mince the garlic cloves and add them to the skillet with the sausage. Cook for 1 minute, stirring constantly to avoid burning.
Reduce the heat to low and stir in the crushed tomatoes, heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Once the spaghetti squash is done roasting, use a fork to scrape out the strands into a large bowl or directly onto serving plates.
Spoon the sausage and sauce mixture over the spaghetti squash strands.
Garnish with fresh basil leaves, if desired, and additional grated Parmesan cheese if preferred.
Serve hot and enjoy your keto-friendly spaghetti with sausage!
Nutrition Facts
Calories |
2517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 72.9 g | 365% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 6979 mg | 303% | |
| Total Carbohydrate | 86.2 g | 31% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 33.8 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2615 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
