If you’ve been searching for a dish that’s bursting with flavor, comfort, and a healthy twist, then this Cheesy Sausage-Stuffed Spaghetti Squash Recipe is about to become your new favorite. Imagine tender, fork-tender spaghetti squash shells packed full of spicy Italian sausage, fresh spinach, rich marinara, and a melty blanket of mozzarella and parmesan cheese that brings everything together in a glorious, savory feast. It’s the perfect balance of hearty and wholesome, making it ideal for weeknight dinners or a weekend treat when you want something special but straightforward. Trust me, once you try this recipe, you’ll wonder how you lived without it.
Ingredients You’ll Need
Getting ready to make this Cheesy Sausage-Stuffed Spaghetti Squash Recipe is refreshingly simple since all the ingredients come together beautifully to build layers of flavor, texture, and vibrant color. Each component plays an essential role, from the base squash to the delicious cheese topping.
- Spaghetti squash (2 medium): This makes a perfect low-carb pasta substitute with a naturally sweet and mild flavor that roasts beautifully.
- Olive oil (¼ cup, divided): Adds richness and helps crisp up the squash edges while sautéing the filling.
- Kosher salt (1 tsp + ½ tsp): Essential for seasoning the squash and the sausage mixture to bring out all the flavors.
- Freshly ground black pepper (¼ tsp): Provides just the right amount of mild heat and depth.
- Italian sausage (1 lb, casings removed): Whether you choose spicy or sweet, the sausage is the star protein with loads of flavor.
- Shallot (1 medium, finely chopped): Adds subtle sweetness and complexity to the filling.
- Baby spinach (6 oz fresh): Perfect for bright color and a tender, nutritious component that wilts down effortlessly.
- Garlic (2 cloves, finely chopped): Because what savory dish is complete without garlic to punch up the aroma?
- Crushed red pepper flakes (pinch): Just a touch of heat for a mild kick that partners beautifully with the sausage.
- Marinara sauce (1 cup): I love Rao’s Tomato Basil here—its fresh, rich tomato flavor brings everything together.
- Roasted red peppers (½ cup, strips or roughly chopped): Adds vibrant sweetness and texture contrast inside the filling.
- Shredded whole milk Mozzarella cheese (1½ cups): Gives you that gooey, melty cheese that’s utterly irresistible.
- Grated Parmesan cheese (¼ cup): A sharp, salty finish that complements the mozzarella’s creaminess perfectly.
- Fresh basil or parsley (chopped, for serving): Brightens the dish visually and adds fresh herbal notes.
- Flaky sea salt (to finish): Sprinkled lightly on top for a subtle crunch and boost of flavor.
How to Make Cheesy Sausage-Stuffed Spaghetti Squash Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Cutting spaghetti squash in half lengthwise can seem daunting, but with a large chef’s knife and a steady hand, it’s totally manageable. Scoop out the seeds to create perfect little bowls for your filling. Drizzle the flesh with a bit of olive oil, then season with kosher salt and freshly ground black pepper. Position the squash halves cut-side down on the pan, which helps steam and soften the flesh during roasting. Roast for about 35-40 minutes until the flesh is tender enough to shred gently with a fork – this is the classic “spaghetti” texture you want.
Step 2: Prepare the Filling
While your squash roasts, heat the remaining olive oil in a large skillet over medium-high heat. Adding the Italian sausage and breaking it up into small pieces allows it to brown evenly and develop that mouthwatering caramelized flavor. After a few minutes, toss in the finely chopped shallot for sweetness and a subtle caramelized note. The fresh baby spinach and garlic come next, to add layers of vibrant green and aromatic depth, with just a pinch of crushed red pepper flakes to bring a slight tease of heat. Season everything with kosher salt, then fold in your marinara sauce and roasted red peppers — these add brightness and body to the mixture. Let it all simmer until warm and bubbly to marry the flavors.
Step 3: Stuff the Squash
Once the spaghetti squash is tender, flip the halves cut-side up carefully—this is where the magic really happens. Scooping the sausage-spinach mixture generously into each cavity transforms the squash from a simple veggie to a hearty main course. Don’t be shy with the cheese here: sprinkle shredded mozzarella and grated Parmesan cheese evenly over the stuffed halves, letting those cheesy layers prepare to melt into a luscious topping during the next baking stage.
Step 4: Bake and Finish
Pop your stuffed squash back into the oven for about 15 minutes, or until all that beautiful cheese has melted and bubbled enticingly. This step helps meld the flavors and gives the dish that incredible cheesy crust that everyone loves. Before serving, scatter chopped fresh basil or parsley over the top along with a fresh crack of black pepper and a pinch of flaky sea salt for that perfect finishing touch. Now it’s time to dig in and enjoy!
How to Serve Cheesy Sausage-Stuffed Spaghetti Squash Recipe
Garnishes
Fresh herbs like basil or parsley are my go-to garnishes because they add a pop of color and a fragrant hint of freshness that contrasts nicely with the rich filling. For a touch of extra elegance, a sprinkle of flaky sea salt just before serving elevates the flavor and adds a delightful texture contrast. If you want to turn up the heat, a light drizzle of chili oil or a few more red pepper flakes can be a fantastic kick.
Side Dishes
This stuffed spaghetti squash is hearty enough to stand on its own, but if you want to round out your meal, consider pairing it with a crisp green salad tossed in a tangy vinaigrette or some roasted garlic bread to soak up every bit of the delicious filling. Steamed green beans or sautéed asparagus also make for lovely, light vegetable sides that keep the meal balanced.
Creative Ways to Present
For gatherings or dinner parties, serve the squash halves on rustic wooden boards or colorful platters to showcase their natural beauty. You can also scoop the filling out and toss it with extra marinara sauce and cooked pasta for a comforting casserole twist using the same ingredients. Another fun idea is to prepare smaller portions in mini squash or hollowed-out bell peppers for individual servings that wow your guests with presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover Cheesy Sausage-Stuffed Spaghetti Squash can be covered tightly and stored in the refrigerator for up to 3 days. The flavors actually deepen after sitting overnight, making for an even tastier next-day meal. Just keep the herbs separate if possible, and add fresh ones when reheating.
Freezing
This recipe freezes well if you wrap each stuffed half individually in plastic wrap and then foil or place in airtight containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the texture and avoid sogginess.
Reheating
To reheat, place stuffed halves in a preheated 350°F oven for about 15-20 minutes until warmed through and the cheese is melty again. If you’re short on time, use a microwave, but keep an eye on it to prevent the squash from becoming too watery.
FAQs
Can I use ground turkey instead of Italian sausage?
Absolutely! Ground turkey makes for a leaner option and still works well as a base for this recipe. Just season it with Italian herbs and a pinch of crushed red pepper flakes to maintain the bold flavor profile.
Is spaghetti squash difficult to prepare?
Not at all! With a sharp knife and a bit of care, cutting and roasting spaghetti squash is straightforward. The roasting softens the flesh just enough to scrape out the spaghetti-like strands easily with a fork — no special tools required.
Can I make this recipe vegan or vegetarian?
You can swap the sausage for plant-based sausage or sautéed mushrooms and add vegan cheese alternatives to keep the spirit of the recipe intact. The roasted red peppers and spinach provide great natural flavor that shines in a vegetarian-friendly version, too.
How spicy is the dish?
The amount of heat depends on your sausage choice and how much crushed red pepper flakes you add. Using sweet Italian sausage will result in a mild dish, while spicy sausage and a pinch of red pepper flakes give it a pleasant, warming kick without overwhelming the flavors.
Can I prepare parts of this recipe ahead of time?
Yes! Roast the spaghetti squash up to a day before and keep it refrigerated. You can also cook the sausage filling in advance, then assemble and bake right before serving for a quick dinner solution.
Final Thoughts
I hope you are as excited as I am for you to try this Cheesy Sausage-Stuffed Spaghetti Squash Recipe. It’s one of those comforting yet healthy meals that feels like a big warm hug on a plate, and it’s surprisingly easy to prepare. Whether for a cozy family dinner or to impress guests, this dish will bring hearty satisfaction and smiles around the table. Give it a go, and I promise it’ll become a beloved staple in your rotation!
Print
Cheesy Sausage-Stuffed Spaghetti Squash Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
A delicious and hearty Cheesy Sausage-Stuffed Spaghetti Squash recipe that combines roasted spaghetti squash halves filled with a savory Italian sausage and spinach filling, topped with melted mozzarella and Parmesan cheese. Perfect for a comforting, low-carb dinner with a flavorful blend of spices and fresh herbs.
Ingredients
Spaghetti Squash
- 2 medium spaghetti squash
- ¼ cup olive oil, divided
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Filling
- 1 lb spicy or sweet Italian sausage, casings removed (pork or chicken)
- 1 medium shallot, finely chopped
- 6 oz fresh baby spinach
- 2 cloves garlic, finely chopped
- Pinch of crushed red pepper flakes
- ½ tsp kosher salt
- 1 cup marinara sauce (recommended Rao’s Tomato Basil)
- ½ cup (about 6 oz) roasted red peppers, strips or roughly chopped
Cheese and Garnish
- 1½ cups (6 oz) shredded whole milk Mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for serving)
- Freshly ground black pepper (for finishing)
- Flaky sea salt (for finishing)
Instructions
- Roast the spaghetti squash: Preheat your oven to 400°F and line a sheet pan with parchment paper. Carefully cut each spaghetti squash in half lengthwise through the stem using a large chef’s knife. Scoop out the seeds with a large spoon. Drizzle the flesh of each half with a bit of olive oil, then season with 1 tsp kosher salt and ¼ tsp freshly ground black pepper. Place the halves cut-side down on the prepared sheet pan and roast for 35-40 minutes until the flesh is fork-tender.
- Prepare the filling: While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the Italian sausage and break it apart with a spatula. After 2-3 minutes, add the chopped shallot. Cook until the sausage is browned and the shallot is softened, about 4-6 minutes more. Stir in the baby spinach, garlic, and a pinch of crushed red pepper flakes. Season with ½ teaspoon kosher salt. Finally, add the marinara sauce and roasted red peppers. Stir well and simmer the mixture until it’s warm, bubbly, and the spinach is wilted, about 5 minutes. Adjust seasoning if necessary.
- Stuff the spaghetti squash: Once the squash is roasted, carefully flip the halves over so the cut side is facing up. Divide and spoon the sausage and spinach filling evenly into each squash half. Sprinkle the shredded mozzarella cheese and grated Parmesan evenly on top of the filling in each half.
- Bake the stuffed squash: Return the stuffed squash to the oven and bake for an additional 15 minutes or until the cheese has melted and is slightly golden. Remove from the oven and garnish with chopped fresh basil or parsley, freshly ground black pepper, and a pinch of flaky sea salt. Serve warm and enjoy!
Notes
- Ensure the spaghetti squash is fully cooked and fork-tender before stuffing for the best texture.
- You can choose spicy or sweet Italian sausage depending on your heat preference.
- Substitute spinach with kale or Swiss chard if desired.
- Use freshly grated cheese for better melting and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the oven or microwave before serving.
