Roasted Spaghetti Squash with Lamb Sausage and Almond Salsa Verde
Golden roasted spaghetti squash meets spiced lamb and a punchy almond salsa verde in this sun-kissed California-meets-comfort recipe. It’s the kind of dish that feels like driving the Pacific Coast Highway with the top down — bright, earthy, and deeply satisfying. Perfect for chilly nights when you’re craving warmth with a splash of sunshine.
Why You’ll Love This Recipe
California-inspired comfort food: bright, fresh, and layered with flavor.
Wholesome and hearty: lamb sausage brings depth while spaghetti squash keeps it light.
A vibrant salsa verde twist: the almond-herb sauce ties everything together with zip and texture.
Perfect for cozy nights when you want something soulful yet fresh.
Tips From My Kitchen
Don’t overbake the squash: you want strands that hold texture, not mush.
Roast extra peppers: leftovers make a great topping for eggs or tacos.
Make ahead: The salsa verde keeps beautifully in the fridge for 3–4 days.
For a lighter option: Substitute ground turkey or chicken for lamb.
Serving Ideas
Serve this dish with a simple arugula salad and a glass of red wine — preferably a Santa Ynez Syrah for a true California moment. Or spoon leftovers into pita bread for a Mediterranean-style wrap.
The Story
Santa Barbara, California. Have you been there? Then you already know. I grew up in California but left twenty years ago when I entered the Air Force. I’ve seen some incredible places since—but my heart? It never really left the coast. Every February, when the cold creeps in back East, I find myself daydreaming about that golden light and salty air.
During a recent trip, I picked up Edible Santa Barbara while sitting at the Hitching Post II in Buellton. Later, thumbing through it in my hotel room, something felt missing—the spirit of the place itself. So I did what any homesick Californian would do: I slipped away to Santa Barbara. Top down, sea breeze in my hair, and that wide stretch of blue meeting the horizon. Boys on skateboards pulsing through the Funk Zone, sun on my winter skin. It felt like coming home.
This recipe — Roasted Spaghetti Squash with Lamb Sausage and Almond Salsa Verde — is my edible postcard from that day: warm, sunny, and impossibly satisfying.
How to Make Roasted Spaghetti Squash with Lamb Sausage and Almond Salsa Verde
Roasted Spaghetti Squash with Lamb Sausage and Almond Salsa Verde
Ingredients
Spaghetti Squash
- 2 medium spaghetti squash
- 2 tbsp olive oil
- Salt and pepper, season squash to taste for roasting
- 2 large tomatoes (for grilling later)
Lamb Sausage
- 1 lb ground lamb
- 2 sprigs fresh rosemary, finely chopped
- 2 sprigs fresh thyme leaves, finely chopped
- 1/2 tsp pink or black peppercorns, ground
- 1/2 tsp fennel seeds, ground
- 1/2 tsp black mustard seeds, ground
- 1/2 tsp caraway seeds, ground
- 1/2 tsp coriander seeds, ground
- 1 tbsp kosher salt
- 2 large shallots, chopped
- 3 cloves garlic, chopped
Almond Salsa Verde
- 2 cloves garlic
- 1 jalapeno pepper, roasted
- 1 poblano pepper, roasted
- 1/2 cup raw almonds
- 1 cup fresh cilantro
- 1 tbsp dried marjoram (or tarragon)
- 1/3 cup olive oil
- 1 lime, juiced
- 1 tsp rice wine vinegar (or sherry vinegar)
- 1 tsp kosher salt
- 1 tsp black pepper
Instructions
- Preheat oven to 350 F degrees.
- Roast the squash and peppers.
- Cut the spaghetti squash into 1-inch rounds (leave the skin on). Brush the rounds with olive oil and season with salt and pepper. Place the rounds on an oiled or parchment-lined baking sheet. Bake for 30-40 minutes until the squash starts to soften and the threads separate when you press the edges. Place the jalapeño and poblano peppers in the oven and roast at the same time (monitor the peppers as they will cook a bit faster). Remove from oven and set aside to cool briefly. When cool enough to handle, press the squash flesh away from the rind and place in a bowl. Set aside.
Almond Salsa Verde
- Combine the garlic, roasted jalapeño and poblano pepper in a food processor and pulse until finely chopped. Add the almonds, cilantro and marjoram, and continue to pulse until the almonds are finely chopped (but not pureed). Place this mixture in a bowl and work in the oil, lime juice and vinegar. Season with salt and pepper and place the mixture in the refrigerator.
Lamb Sausage
- Grind the peppercorns and seeds. You can grind them with a mortar and pestle or throw them in your coffee bean grinder (my choice!). Combine the lamb, minced herbs and ground spices (and salt) in a bowl and mix thoroughly. Sauté the lamb mixture in a large frying pan and chop up slightly with a wooden spoon while cooking. Add the shallots and garlic when the lamb starts to brown. When the lamb sausage is almost cooked, mix in the roasted squash and heat until the squash is warm.
To Serve
- Grill tomato slices.
- Place a serving of spaghetti squash with lamb on each plate, top with a grilled tomato slice and garnish with the Almond Salsa Verde.
Notes
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