Roasted Spaghetti Squash with Sausage Print Recipe Print Recipe


If you hadn’t noticed, I took a little break from blogging and social media the last few weeks. Well, except for instagram.

I even have a handful of recipes ready to post, but it’s been difficult to find the words to put to any of them. I tried multiple times to sit down and there was so much racing through my head, but nothing that I could put into words. Not here.

So, I bought a journal. I’m sure once I actually sit down and write in it, it will help.

My life just doesn’t seem real most days. Emotions and feelings are constantly juggled, but by someone who doesn’t know how to juggle. I never really know what day it is until my husband doesn’t get out of bed Saturday morning. Going into the office feels like “me” time. when I run into you, I can tell you my mom’a on hospice and won’t even shed a tear. But I will later. And those I considered to be my friends, now feel like family.

It’s a journey.



This journey also includes me in the kitchen. The one place where I feel like myself.

A beautiful part of this journey is being able to feed my family. Seeing my mom sigh as she takes her first bite and then finishing her bowl absolutely fills my heart with such joy.

I’ve made this dish multiple times for my family and even the two out of five who dislike any kind of squash, devour this. We’ve been eating a lot of pasta lately (nights when I get home late) and just feels good to swap it out with a vegetable. The sausage and cheese makes this a filling dish, but also very comforting, yet without guilt. It’s so wonderful.

I’m so proud of Todd and Diane, the authors and photographers of this incredible cookbook, Bountiful. A few years ago (almost exactly, this month) we went to Ixtapa-Zihuatanejo Mexico for Food & Wine where I went as a blogger correspondent and they were the photographers. Instead of bringing my husband, I brought my mom. I was 7 weeks pregnant at the time (& so sick) so who better to bring than your mom. We had such a wonderful time and really great conversations just the four of us. Todd and Diane had shared their vision of their future cookbook (this is it!) and their love for their garden. It’s so exciting to see it all come to life. Mom would be so proud of you two and this beautiful book.

Thank you to everyone for hanging in there with me and having patience when I need to take my time. For those who’d like to follow along with my mother’s journey, you can check out her Caring Bridge page that I try and update when I can (or when there are updates).



Roasted Spaghetti Squash with Sausage

PRINT Recipe

Recipe from Bountiful Cookbook

Serves 4


  • 2 tablespoons olive oil
  • 1 spaghetti squash (about 3 lbs)
  • 3/4 pound uncooked sausage (I used a Cajun style pre-cooked sausage here, but I’ve done both)
  • 5 medium shallots, thickly sliced
  • 3 cloves garlic, minced
  • 1 cup coarsely grated Parmigiana Reggiano
  • 1 tablespoon finely chopped oregano or other herbs that compliment the sausage
  • Sea salt
  • Ground black pepper
  • Optional – red pepper chili flakes


Preheat the oven to 375 degrees F. Oil a baking sheet with 1 tablespoon of olive oil.

Slice the squash in half lengthwise. Scoop out the seeds and stringy bits and pieces, the place the squash cut side down, on the prepared pan.

Bake for 35-45 minutes or until a fork easily separates the squash flesh into strands. Loosen and remove the “spaghetti” from the skin and set aside. Note: if it’s a smaller squash, start with a smaller cooking time.

Pinch and pull small balls of the sausage out of its casing, arranging them so they stay separate. If you use pre-cooked sausage, slice and cut in half. In a large sauté pan, heat the remaining tablespoon of olive oil over medium heat. Add shallots and garlic. Cook until soft, stirring, then add the sausage. Cook, untouched, until the sausage starts to brown, then stir. Continue cooking, stirring, occasionally until the sausage is cooked through, 2-3 minutes.

Add the squash strands to the sausage and continue cooking until heated through, about 1 minute.

Remove the pan and the heat. Toss in the Parmigiana Reggiano and oregano. Season with salt and pepper to taste. Optional – sprinkle red pepper chili flakes.

Serve immediately and enjoy!




Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • Caroline L.

    I hope your mother is continuing to improve – in times like this, baby steps are so important! Still sending my thoughts and love. When thinking about my own mom and family, I realize that so much of our relationship is based on food and meals and the conversations we have based on or during gastronomic adventures together. Food brings so much joy to families! This recipe looks wonderful – definitely bookmarking it!

  • azestybite

    What a great recipe from the book Bountiful! I remember when you took your mom on that trip. What a great memory that you will forever share with her.

  • Liz Della Croce

    The power of cooking is incredible. It has helped me through some of my worst days and I’m so glad you are finding a tiny bit of comfort in the kitchen. Your mother never escapes my thoughts and prayers. Love you girl. xo

  • Kasey

    Lisa, your photos have been more beautiful than ever. Just thought you should know. Big hugs my friend!

  • Heather Christo

    Sending lots of love and positive energy to you and your family Lisa. XOXOXO

  • Kate Ramos

    Lisa I have been thinking of you and wondering how your mom is doing, so thank you for taking the time to write this post. You have a huge community of support who are following you through this journey whether you are writing about it or not. XOXO

  • Bibi P

    I just want you to know you and your family have been in my prayers, steadily, since I learned of your Mom’s condition. I can’t imagine what you’re going through and yet, you’re still here sharing from the heart, posting beautiful pictures of food I can’t wait to try. I glean from your strength and grit and I continue to pray for God’s protective hand over your entire family. Thank you for sharing your journey. Many of us are more blessed than we could ever tell you.

  • Aida Mollenkamp

    Oooh, I’ve been meaning to cook out of that book – thanks for sharing this!

  • Jenbeth

    I think you are amazingly strong and can’t believe that you even have kept up with the blog at all! Ive been continuously coming back for updates about your mom because I have been through this as well (and I’m from Seattle and live in NY now so it always makes me feel good when you talk about home).

    Keep taking care of yourself – that’s the most important thing to do, and that includes continuing to saying no to things, and knowing that it is alright to not keep up with your blog and social media. And keep surrounding yourself with those that you love. That helped me the most with my mom. Take care Lisa and know that many people are thinking of you and your family.

  • Jeanette Chen

    Lisa – just wanted to let you know that I’m thinking of you and praying for your Mom and your family during this tough time. The time you all are spending together as a family is just so precious. xo

  • Sonja / A Couple Cooks

    I’m so sorry to hear about your mom’s hospice. You have been in my thoughts and I pray for strength and peace for you during this time! Thank you for being so open and honest – you’re an inspiration. xo

  • WithStyleGrace

    Thank you, Sonja. I still owe you an email – hopefully this next week! xo