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
Scale
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.
