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Sausage Stuffed Spaghetti Squash

A comforting and nutritious dish featuring spicy Italian sausage, fresh vegetables, and creamy Parmesan cheese, all stuffed in roasted spaghetti squash.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the squash
  • 1 medium spaghetti squash Choose a squash that feels heavy for its size.
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste black pepper
For the filling
  • 1 pound Italian sausage You can use hot sausage for a spicier kick.
  • 2 cups fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup mushrooms, sliced
  • 1 cup grated Parmesan cheese Plus extra for serving.
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes, until tender.
Cooking
  1. In a skillet over medium heat, cook the Italian sausage until browned.
  2. Add mushrooms, spinach, and tomatoes; cook until vegetables are tender.
  3. Once the spaghetti squash is done, use a fork to scrape out the flesh into strands.
  4. Mix the squash with the sausage vegetable mixture and add Italian seasoning.
  5. Fill the spaghetti squash halves with the mixture, top with Parmesan cheese, and return to the oven for 10 more minutes.
Serving
  1. Serve warm, garnishing with extra cheese if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. For a vegetarian version, swap the sausage for cooked lentils or a meat substitute.