Spaghetti Squash with Sausage, Sun Dried Tomato and Spinach

Let veggies be your guide with this Backyard Spaghetti Squash Skillet Meal. Made with 100% grass-fed, grass-finished beef sausage, this recipe is a delicious way to add something new to your repertoire.


  • 1 package of Teton Waters Ranch Polish Sausage
  • 1 spaghetti squash
  • ½ Cup sundried tomato
  • 1 sweet onion
  • 3 Cup spinach
  • 3 tbsp olive oil


  • Preheat oven to 375º. Lightly oil a baking sheet.
  • Cut squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with 2 tbls olive oil and season with salt and pepper.
  • Place squash, cut-side down, onto the prepared baking dish. Place in on middle rack of oven and roast until tender, about 35-45 minutes.
  • Meanwhile sauté onions in remaining olive oil.
  • When half-way done add sundried tomatoes and spinach.
  • When the spaghetti squash is done, remove squash from shell with a fork.
  • Mix with sautéed ingredients and enjoy!


Subscribe to our newsletter and stay in the know about all things TWR. Learn about new products, delicious recipes, social media giveaways and more.

You have Successfully Subscribed!