Cheesy Sausage-Stuffed Spaghetti Squash
Sausage-Stuffed Spaghetti Squash is a hearty and satisfying meal, perfect any night of the week! The combination of savory Italian sausage, tender roasted squash, and melted cheese is completely irresistible. Plus, spaghetti squash is seriously so fun to eat! So toss the pasta aside and grab those forks, because this one is going on repeat!
Servings: 4 servings
Calories: 854kcal
Equipment
Ingredients
- 2 medium spaghetti squash
- ¼ cup olive oil, divided
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb spicy or sweet Italian sausage, casings removed, pork or chicken
- 1 medium shallot, finely chopped
- 6 oz fresh baby spinach
- 2 cloves of garlic, finely chopped
- Pinch of crushed red pepper flakes
- ½ tsp kosher salt
- 1 cup marinara sauce, I recommend Rao’s Tomato Basil
- ½ cup (about 6 oz) roasted red peppers, strips or roughly chopped
- 1½ cups (6oz) shredded whole milk Mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for serving
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Roast the spaghetti squash. Preheat an oven to 400°F then line a sheet pan with parchment. Using a large chef’s knife, cut each spaghetti squash in half lengthwise through the stem. Use a large spoon to scoop out the seeds. Drizzle the flesh of each squash with a little olive oil, then season with 1 tsp kosher salt and ¼ tsp black pepper. Flip the squash over so it’s cut-side down on the sheet pan, then roast for 35-40 minutes, or until fork-tender.
- Meanwhile, make the filling. Heat remaining 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add 1 lb Italian sausage to the pan. Use a spatula to help break up the sausage into small pieces. After 2-3 minutes, add 1 chopped shallot, then cook until the sausage is browned all over and the shallot has softened, another 4-6 minutes. Stir in 6 oz fresh baby spinach, 2 cloves chopped garlic, and a pinch of crushed red pepper flakes. Season with ½ tsp kosher salt. Finally, stir in 1 cup marinara sauce and ½ cup (6oz) of chopped roasted red peppers. Stir well, then simmer until warm and bubbly, about 5 minutes. The spinach should be wilted. Give the filling a taste and adjust seasoning as needed.
- Stuff the spaghetti squash. Carefully flip the squash over, then divide and spoon the filling into each half. Sprinkle with shredded Mozzarella cheese and grated Parmesan, dividing equally between each
- Return to the oven. Bake the stuffed squash until the cheese has melted, about 15 minutes more. Finish with chopped fresh basil or parsley, freshly ground black pepper, and a pinch of flaky sea salt. Enjoy!
Notes
- Microwaving squash: If your squash is difficult to cut into, one great tip is to place the whole squash on a large plate, then microwave for about 3 minutes. Cool slightly. It should be much easier to cut in half now! You can reduce the cook time in step 1 from 35-40 minutes down to 25-30 minutes.
- To make-ahead: Prepare the filling up to 2 days in advance and store in an airtight container. Roast the squash the day of serving for the best texture.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat in a 350°F oven for 15–20 minutes or microwave in 1-minute intervals until warmed through.
- While the filling freezes well for up to 3 months, the roasted squash may become watery after freezing. If freezing, freeze only the filling and prepare fresh squash when ready to serve.
Nutrition
Serving: 1stuffed-spaghetti squash half | Calories: 854kcal | Carbohydrates: 44g | Protein: 33g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Cholesterol: 125mg | Sodium: 3066mg | Potassium: 1362mg | Fiber: 10g | Sugar: 17g | Vitamin A: 5396IU | Vitamin C: 49mg | Calcium: 476mg | Iron: 5mg
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