Name: Cheesy Sausage-Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Italian
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)

Ingredients

Scale

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)

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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:

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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.

Author: Sarah
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