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“So simple it almost fooled my husband who, despite not liking squash, ate all of this & joked he could eat my portion as well.”
2 cups

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Carefully split the squash lengthwise & remove all seeds & other innards.
  3. Rub each cavity with olive oil.
  4. Salt & pepper each side, just a little bit will do.
  5. Place cut side down on baking sheet & bake for ~40 minutes or until fork will pierce the squash easily.
  6. While you have the oven open for the squash, pop the sausage onto an oven-proof dish & bake it at the same temperature, turning at the 20 minute point or cook it on the stove top.
  7. Let squash cool, baking sausage longer if necessary.
  8. Take a fork & rake the flesh from the squash into a separate bowl.
  9. Combine with spaghetti sauce.
  10. Once sausage is done cooking, slice into rounds. ~8 slices per link.
  11. Combine sausage with squash & sauce.
  12. Spoon the mixture back into the squash shells & top with Parmesan cheese.
  13. Broil 1-2 minutes or until cheese begins to brown.
  14. Allow to cool for a few minutes & enjoy.

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