Why Make This Recipe
Sausage Stuffed Spaghetti Squash is a fantastic dish packed with flavor and nutrition. This recipe is perfect for anyone looking for a comforting meal that is still healthy. The combination of spicy Italian sausage with fresh vegetables and creamy Parmesan cheese makes for a satisfying dish. Plus, spaghetti squash is a great low-carb alternative to pasta, making this meal a favorite for those watching their carb intake.
How to Make Sausage Stuffed Spaghetti Squash
Ingredients:
- 1 medium spaghetti squash
- 1 pound Italian sausage
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Directions:
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes, until tender.
- In a skillet over medium heat, cook the Italian sausage until browned. Add mushrooms, spinach, and tomatoes; cook until vegetables are tender.
- Once the spaghetti squash is done, use a fork to scrape out the flesh into strands. Mix the squash with the sausage vegetable mixture and add Italian seasoning.
- Fill the spaghetti squash halves with the mixture, top with Parmesan cheese, and return to the oven for 10 more minutes.
- Serve warm, garnishing with extra cheese if desired.
How to Serve Sausage Stuffed Spaghetti Squash
Serve the spaghetti squash halves on plates, showing off the colorful filling. This dish pairs well with a simple side salad or some crusty bread to soak up any extra sauce. You can also sprinkle some fresh herbs like basil or parsley on top for added flavor.
How to Store Sausage Stuffed Spaghetti Squash
To store leftovers, place any uneaten stuffed spaghetti squash in an airtight container in the refrigerator. It will keep well for up to 3 days. When you are ready to eat, reheat in the oven or microwave until warmed through.
Tips to Make Sausage Stuffed Spaghetti Squash
- Choose a spaghetti squash that feels heavy for its size and has a smooth skin for the best flavor and texture.
- You can remove the sausage casing if you prefer crumbled sausage in the filling.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- For a spicier kick, use hot Italian sausage instead of mild.
Variation
If you want a vegetarian version, you can swap out the Italian sausage for cooked lentils or a meat substitute. This keeps the dish hearty while still being plant-based.
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the filling and roast the spaghetti squash in advance. Just assemble the stuffed squash and bake when you’re ready to eat.
Can I freeze leftover stuffed spaghetti squash?
Yes, you can freeze the stuffed squash. Make sure it cools down completely before placing it in an airtight container. It will keep for up to 2 months in the freezer.
What other seasonings can I use?
You can experiment with other herbs and spices like garlic powder, crushed red pepper, or fresh herbs for different flavors in the filling!
Sausage Stuffed Spaghetti Squash
Ingredients
Method
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes, until tender.
- In a skillet over medium heat, cook the Italian sausage until browned.
- Add mushrooms, spinach, and tomatoes; cook until vegetables are tender.
- Once the spaghetti squash is done, use a fork to scrape out the flesh into strands.
- Mix the squash with the sausage vegetable mixture and add Italian seasoning.
- Fill the spaghetti squash halves with the mixture, top with Parmesan cheese, and return to the oven for 10 more minutes.
- Serve warm, garnishing with extra cheese if desired.