Maple Bacon Sausage Spaghetti Squash with Spinach & Goat Cheese

Is anyone else obsessed with spaghetti squash as much as my husband is? JK, I’m pretty obsessed too. We have made a bunch of different dishes with this hearty vegetable. It’s another great substitute for pasta (like my previous recipe). And since it is the new year when the goal is usually to get healthier, this recipe can help you achieve that.

What really makes this recipe in my opinion is the maple syrup and the chicken sausage. I used Aidells Pineapple & Bacon Chicken Sausage. It is my all time favorite sausage right now. I use it for both breakfast and dinner dishes. The best part is…it’s healthier than regular sausage. I am a sucker for sweet and savory combos. The touch of goat cheese adds some creaminess and pairs wonderfully with the sweet ingredients in the dish.

This recipe is quick and easy…perfect for a healthy week night dinner option. Just saute the sausage, onion and spinach while the spaghetti squash is roasting in the oven, top with goat cheese and bacon and you’ve got yourself a yummy meal.

I hope y’all enjoy this as much as my family does. If you try it out let me know what you think!

Prep time: 10 minutes Total time: 45 minutes


  • 2 tables spoons olive oil
  • 1 package of Aidells Chicken Sausage, cut into 1-inch rounds
  • 1 medium spaghetti squash
  • 1 medium yellow onion, diced
  • 1 teaspoon minced garlic
  • 2 cups spinach
  • 4 slices of bacon, crumbled
  • 1/2 cup of maple syrup
  • 1/2 cup crumbled goat cheese
  • 1 teaspoon (roughly) of sprinkled basil
  • salt and pepper to taste


  1. Preheat oven to 400.
  2. Slice spaghetti squash in half, length wise. Remove seeds with a spoon. Sprinkle olive oil, salt and pepper onto squash, then flip over and lay onto a baking sheet. Cook for about 35 minutes.
  3. While squash is cooking, get out 2 medium sized skillets. In one skillet add 4 slices of bacon over low-medium heat. In the other skillet, add olive oil, garlic and onion. Sprinkle with basil, salt and pepper. Cook for about 3-5 minutes over medium heat until onion begins to tender. Then, add sausage and reduce heat to low-medium.
  4. Once 5 minutes are left for the squash, add the spinach and maple syrup. Cook spinach until wilted.
  5. Once squash is cooked, take a fork and “fluff” it out by scraping the edges. Add the sausage mixture onto the squash.
  6. Top the squash boats with goat cheese and crumbled bacon. Enjoy!

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See you next time!


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