Description
Hearty “cheesy sausage-stuffed spaghetti squash” delivers rustic Italian comfort with bold, savory flavors and nutritious goodness. Squash boats packed with spicy sausage and melted cheese promise a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb Italian sausage (mild or hot, casings removed)
Vegetable Base:
- 1 medium spaghetti squash (about 2–3 lbs), halved and seeds removed
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Cheese and Sauce:
- 1 cup marinara sauce (store-bought or homemade)
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to a high temperature of 400F (200C), preparing a baking sheet for the spaghetti squash. Slice the squash lengthwise, creating two symmetrical halves, and drizzle the inner surfaces with olive oil. Generously season with salt and pepper to enhance the natural flavors.
- Position the squash cut-side down on the prepared baking sheet, ensuring even roasting. Transfer to the hot oven and allow to cook for 35-40 minutes, or until the flesh becomes tender and easily pierced with a fork. Remove and let cool slightly to handle comfortably.
- While the squash roasts, heat a skillet over medium flame. Crumble the sausage into the pan, breaking it down into small, uniform pieces. Cook thoroughly, stirring occasionally, until the meat is completely browned and no pink remains, approximately 7-8 minutes.
- Drain any excess fat from the cooked sausage to prevent greasiness. Pour marinara sauce into the skillet, incorporating Italian seasoning to build depth of flavor. Reduce heat and allow the mixture to simmer gently for 2-3 minutes, melding the ingredients.
- Using a fork, gently separate the roasted squash into spaghetti-like strands, keeping them nestled within the original squash shell. This technique creates a natural serving vessel and maintains the dish’s rustic presentation.
- Carefully distribute the sausage and marinara mixture over the squash strands, gently folding to integrate the components. Sprinkle mozzarella and Parmesan cheeses generously across the surface, ensuring even coverage.
- Return the stuffed squash to the oven for an additional 10-15 minutes. Watch for the cheese to melt completely, becoming golden and bubbling with appetizing intensity. Remove from the oven and let rest briefly.
- Optional: Garnish with freshly chopped parsley for a burst of color and herbaceous freshness. Serve immediately while the cheese remains hot and melted, presenting a vibrant, flavor-packed meal.
Notes
- Opt for lean sausage to reduce overall fat content while maintaining delicious flavor profile.
- Choose spicy Italian sausage for an extra kick that elevates the entire dish’s taste experience.
- Consider using turkey or chicken sausage as lighter protein alternatives for health-conscious eaters.
- Ensure squash is thoroughly roasted by checking tenderness with a fork before adding sausage mixture.
- Drain excess sausage fat completely to prevent soggy or greasy final presentation.
- Experiment with different cheese blends like provolone or goat cheese for unique flavor variations.
- Vegetarian option: Replace sausage with plant-based crumbles or sautéed mushrooms for similar texture.
- Make ahead tip: Roast squash and prepare sausage mixture separately, then assemble and bake just before serving.
- Add red pepper flakes for individuals who enjoy spicier dishes without compromising overall recipe integrity.
- Store leftovers in airtight container for up to three days, reheating gently to maintain squash’s delicate texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 80mg