Creamy pasta with sausage, spaghetti squash and spinach

  • Preparation 20 min
  • Cooking 1 h 30 min
  • Servings 6
  • Freezing Absolument



  • 1/2 spaghetti squash, seeds removed
  • Olive oil
  • 454 g casarecce pasta by Stefano Faita
  • 1/2 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 650 g bacon and cheese sausage meat
  • 142 g baby spinach
  • 237 ml of 15% country-style cream
  • 1/4 cup milk
  • 2 cups grated pecorino romano cheese
  • Salt and pepper from the mill



  • Preheat the oven to 425°F.
  • On a baking sheet, place the spaghetti squash flesh side up, drizzle with olive oil then season generously with salt and pepper. Put in the oven and cook for 1 hour. Leave to cool for 10 minutes, remove the flesh and set aside.
  • In a large saucepan filled with salted boiling water, cook the pasta al dente according to package directions. Pour into a colander, drain and set aside.
  • In the same saucepan over medium heat, add the onion and garlic then drizzle with olive oil. Cook 3 to 4 minutes, stirring.
  • Add sausage meat and cook 7 to 8 minutes, stirring. Break into small pieces. Drain the fat if there is too much.
  • Add spinach and spaghetti squash flesh and cook stirring for 2 minutes.
  • Add cream, milk, cheese and pasta then season with salt and pepper. Cook 3 to 4 minutes, stirring to melt the cheese! Add a little milk if the texture is too thick.