Spaghetti squash is a staple in our house. It’s delicious, filling, and super versatile. While we usually stick to marinara pasta style dishes, this recipe takes things to a whole new level! These hot sausage squash bowls are so flavorful and totally satisfy my carb cravings, while still being light enough to keep my stomach feeling happy!
Cut spaghetti squash in half and bake face down on a baking sheet for 40 minutes at 350 degrees.
Meanwhile, add oil into a large skillet and saute onion and garlic until fragrant, about 2 minutes. Add sausage and cook until crumbled and lightly brown.
Add chicken broth, tomatoes, almond milk, red pepper flakes, salt and pepper.
Bring everything to a boil then cover and allow flavors to simmer on low to medium heat until spaghetti squash is ready.
Remove squash from the oven and scrape out all the strands of spaghetti using a fork. Add spaghetti squash to your skillet along with half of the cheese. Mix well until cheese is melted and squash is fully incorporated.
Add squash mixture into your now scraped out squash bowls and top with remaining cheese.
Place them back in the oven for about 3 to 4 minutes until cheese is melted and squash is heated through.
Top with basil and enjoy!