Cheesy Sausage-Stuffed Spaghetti Squash is a cozy dish that’s all about comfort and flavor. Imagine a warm, golden squash, lovingly filled with a savory mix of Italian sausage, fresh spinach, and gooey cheese. Sounds delightful, right? This recipe hits all the right notes, making it a favorite for gatherings or a simple weeknight dinner. The beauty of this dish lies in its ability to please everyone—vegetarians and meat lovers alike will find something to savor. Plus, it’s gluten-free, so it checks the box for those looking for an alternative to traditional pasta. With every bite, you’ll experience a delightful mix of hearty ingredients, with a hint of freshness from the spinach. So, roll up your sleeves and let’s get cooking. You’re just steps away from enjoying this delicious Cheesy Sausage-Stuffed Spaghetti Squash!
Why This Recipe Works
One of the reasons this recipe shines is the balance of flavors. The savory Italian sausage adds a rich depth, while the freshness of spinach creates a delightful contrast. Roasting the spaghetti squash enhances its natural sweetness and tenderness, making it the perfect vessel for the cheesy filling. And let’s talk about the marinara sauce—using high-quality marinara sauce elevates the dish, ensuring a depth of flavor that complements the other ingredients beautifully. All these elements come together, making every bite a memorable experience.
Why You’ll Love This Cheesy Sausage-Stuffed Spaghetti Squash
This dish isn’t just delicious; it’s also a fun alternative to pasta that will impress anyone at your dinner table. It feels festive and special, yet it’s simple enough for a cozy night in. The combination of melted mozzarella and Parmesan creates a rich, cheesy goodness that satisfies any craving. And what’s more, this recipe is versatile. You can easily make adjustments based on personal preferences, whether you want to switch up the veggies or choose a different type of sausage. It’s a dish that keeps on giving!
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 (recommended: Rao’s Tomato Basil)
- ½ cup (about 6 oz) roasted red peppers, strips or roughly chopped
- 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 (to taste)
- Flaky sea salt (to taste)
Roasting the Spaghetti Squash
Prepare the Oven and Squash
First things first—preheat your oven to 400°F. While it warms up, line a sheet pan with parchment paper for an easy cleanup. Next, slice each spaghetti squash in half lengthwise, starting from the stem down to the bottom. Scoop out the seeds; you’ll want to create a nice little boat for your filling.
Season and Roast
Now, drizzle the squash flesh with about 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Turning the squash cut-side down on the sheet pan, roast them for about 35 to 40 minutes. You’re looking for fork-tender squash—a perfect time to start thinking about that cheesy filling!
Making the Filling
Sauté the Sausage
While the squash roasts, you can prepare the filling. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, toss in the Italian sausage, breaking it apart with a spatula. Cook for about 2 to 3 minutes until it begins to brown.
Add Shallots and Spinach
Now add the chopped shallot to the skillet. Cooking it with the sausage allows the flavors to meld. Keep stirring for around 4 to 6 minutes until the sausage is browned and the shallot is softened. Next, mix in the fresh baby spinach, chopped garlic, and a pinch of crushed red pepper flakes. Don’t forget to season with ½ teaspoon of kosher salt for extra flavor.
Combine with Sauce and Peppers
After everything is well combined, it’s time to add the marinara sauce and roasted red peppers. Stir everything together so the sauce envelopes the meat and veggies. Let this mixture simmer for about 5 minutes until it’s warmed through. Your kitchen will smell heavenly!
Stuffing the Squash
Fill the Squash Halves
Once your squash is roasted, carefully flip the halves right-side up. Now it’s the best part—spoon the sausage filling evenly into each half. Make sure each squash gets a generous portion for that great flavor.
Add Cheese Topping
Finally, sprinkle the shredded mozzarella and grated Parmesan on top of the stuffed squash. The more cheese, the better, right?
Final Baking
Bake Until Cheesy
Pop the stuffed squash back into the oven for another 15 minutes. You’ll want to bake until the cheese is melted and bubbly—just imagine the bubbling cheese oozing down the sides!
Garnish and Serve
Before serving, top your masterpiece with fresh chopped basil or parsley. A sprinkle of black pepper and a pinch of flaky sea salt will elevate the dish even more.
Serving Suggestions
For a well-rounded meal, pair your Cheesy Sausage-Stuffed Spaghetti Squash with a light salad drizzled with lemon vinaigrette for a refreshing contrast. Or, serve it alongside warm garlic bread for that comforting touch.
Tips for Success
To make sure your spaghetti squash is perfectly fork-tender, test it with a fork during roasting. Tasting the filling before stuffing is a great way to adjust seasoning to your preference, ensuring it’s just right.
Variations
Feel like mixing things up? Try using different types of sausage, like turkey or even plant-based varieties, for a healthier option. You can also substitute spinach with kale or Swiss chard if you’re after a different flavor profile.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in the oven for the best results. You can also microwave them until hot.
Pairing Ideas
To complement the richness of the dish, serve it with a glass of full-bodied red wine. A side of roasted vegetables can enhance the meal experience, adding color and a touch of freshness.
FAQs
1. Is spaghetti squash low in calories?
Yes, spaghetti squash is low in calories, making it a great healthy pasta alternative.
2. Can I prep this dish ahead of time?
Absolutely! You can roast the squash and prepare the filling in advance, then stuff and bake shortly before serving.
3. What can I use instead of marinara sauce?
You can use Alfredo sauce or a homemade tomato sauce if you prefer a creamier or different flavored option.
4. Can I freeze the leftovers?
Yes, the stuffed spaghetti squash can be frozen. Just ensure it’s stored in an airtight container, and reheat thoroughly when ready to enjoy.
5. How do I know when spaghetti squash is cooked?
It’s cooked when the flesh can be easily pierced with a fork and shreds into strands, similar to spaghetti.
Cheesy Sausage-Stuffed Spaghetti Squash is a rewarding and delightful meal that blends the fun of spaghetti squash with the heartiness of Italian sausage and cheese. It’s perfect for busy weeknights yet elegant enough for entertaining guests. With its savory filling and comforting flavors, this dish is sure to become a favorite in your kitchen. Enjoy the flavors, textures, and the joy of cooking!
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Cheesy Sausage-Stuffed Spaghetti Squash
Enjoy a delightful mix of flavors with Cheesy Sausage-Stuffed Spaghetti Squash. This comforting dish satisfies meat lovers and vegetarians alike while being a gluten-free alternative to traditional pasta.
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
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 (recommended: Rao’s Tomato Basil)
- ½ cup (about 6 oz) roasted red peppers, strips or roughly chopped
- 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 (to taste)
- Flaky sea salt (to taste)
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Slice spaghetti squash in half lengthwise, scoop out seeds, and drizzle with olive oil, salt, and pepper.
- Roast the squash cut-side down for 35 to 40 minutes until fork-tender.
- In a skillet, heat olive oil and sauté Italian sausage until browned.
- Add shallots, cook until softened, then mix in spinach, garlic, and red pepper flakes.
- Combine with marinara sauce and roasted red peppers, simmer for 5 minutes.
- Flip roasted squash halves right-side up and spoon filling into each half.
- Top with mozzarella and Parmesan, then bake for another 15 minutes until cheese is melted.
- Garnish with fresh basil or parsley, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Test the squash with a fork during roasting to ensure it’s tender.
Adjust seasoning in the filling before stuffing to fit your taste.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
