Let me tell you about my family’s new obsession – this sausage stuffed spaghetti squash that somehow manages to be both indulgent and nutritious! I stumbled upon this recipe last fall when my garden was overflowing with squash, and now it’s our go-to weeknight meal that even my picky eaters devour. The magic happens when you roast the squash until those golden strands pull apart like nature’s pasta, then stuff it with a savory sausage, mushroom and spinach filling that bubbles under a blanket of Parmesan. It’s the kind of hearty, veggie-packed dish that makes you feel good about seconds – and trust me, you’ll want seconds!
Table of Contents
Table of Contents
Why You’ll Love This Sausage Stuffed Spaghetti Squash
This recipe checks all the boxes for busy home cooks like us:
- It’s secretly easy – Roast, stuff, bake. That’s it! The squash does half the work for you
- Packs in the veggies – You’re getting squash, spinach, mushrooms and tomatoes in one delicious package
- Customizable to taste – Swap in mild sausage, change up the cheese, or add more spice
- Meal prep magic – Leftovers taste even better the next day for lunch
Honestly, I love how it makes eating vegetables feel like comfort food – my kids don’t even realize how healthy it is!
Ingredients for Sausage Stuffed Spaghetti Squash
Here’s everything you’ll need for this cozy, flavorful dish (I promise it’s all simple stuff you might already have!):
- 2 medium spaghetti squash – halved lengthwise and seeds scooped out (trust me, a sturdy spoon works best)
- 3 tablespoons olive oil – divided (we’ll use some for roasting, some for sautéing)
- Salt and pepper – just eyeball it to taste
- 16 oz spicy Italian sausage – removed from casings and crumbled (the spicy kick is my favorite part!)
- 8 oz mushrooms – sliced (I use cremini but any will do)
- 1/2 teaspoon Italian seasoning – or Herbs de Provence if you’re feeling fancy
- 4 cloves garlic – minced (fresh is best here!)
- Red pepper flakes – just a pinch if you like extra heat
- 10 oz fresh spinach – stems removed (it wilts way down, I promise)
- 5 oz cherry tomatoes – sliced in half (save some for that pretty topping)
- 6 oz Parmesan cheese – freshly shredded (the good stuff melts so much better)
- Fresh thyme – for that final pretty sprinkle
Ingredient Substitutions
No worries if you need to swap things out – here’s how I’ve tweaked it before:
- Mild sausage if you’re not into spice (or use ground turkey for a lighter option)
- Mozzarella or Asiago instead of Parmesan when I want extra gooeyness
- Avocado oil works great if you’re out of olive oil
- Frozen spinach in a pinch (just thaw and squeeze out excess water first)
The beauty of this recipe is how forgiving it is – I’ve made at least a dozen variations and they’re all delicious! If you enjoy squash recipes, you might also like my recipe for butternut squash gnocchi with sausage.
How to Make Sausage Stuffed Spaghetti Squash
Okay, let’s get cooking! This recipe comes together in three simple phases – roasting the squash, making the filling, and assembling everything for that final cheesy bake. I’ll walk you through each step so you get perfect results every time.
Baking the Squash
First things first – preheat your oven to 400°F and line a baking sheet with parchment (trust me, this makes cleanup a breeze). Carefully cut your spaghetti squash lengthwise – I find a sharp chef’s knife works best. Scoop out those seeds with a sturdy spoon (save them for roasting later if you’re feeling thrifty!). Drizzle the cut sides with olive oil and sprinkle generously with salt and pepper. Place them cut-side down on the baking sheet – this helps them steam and get perfectly tender. Roast for 30-40 minutes until you can easily pierce the flesh with a fork. That’s when you know those golden strands will pull apart beautifully!
Preparing the Filling
While the squash roasts, let’s make that irresistible filling. Heat olive oil in a large skillet over medium heat and add your crumbled sausage. Break it up with a wooden spoon as it cooks for about 5 minutes until nicely browned. Toss in the mushrooms and cook until they release their juices and get golden edges. Now the good stuff – garlic, Italian seasoning, and red pepper flakes (if you’re like me and love the heat). Stir in most of your tomatoes (save some for garnish!), then add the spinach in batches – it looks like a mountain at first but wilts down surprisingly fast. Cook just until the spinach is tender but still bright green.
Assembling and Final Bake
Here comes the fun part! Flip your roasted squash halves so the cut sides face up. Use a fork to gently fluff up those spaghetti-like strands – this creates little pockets for the filling to nestle into. Spoon that glorious sausage mixture evenly into each squash half, then top with remaining tomatoes and a generous blanket of Parmesan cheese. Pop them back in the oven for about 15 minutes until the cheese melts into golden perfection. A sprinkle of fresh thyme makes it look restaurant-worthy!
Print
Irresistible Sausage Stuffed Spaghetti Squash
A delicious and hearty dish featuring spaghetti squash stuffed with a savory sausage, mushroom, spinach, and cheese mixture.
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium spaghetti squash
- 3 tablespoons olive oil (divided)
- Salt and pepper to taste
- 16 oz spicy Italian sausage, crumbled
- 8 oz mushrooms, sliced
- 1/2 teaspoon Italian seasoning (or Herbs from Provence)
- 4 cloves garlic, minced
- Red pepper flakes to taste
- 10 oz spinach
- 5 oz cherry tomatoes, sliced
- 6 oz Parmesan cheese, shredded
- Fresh thyme for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut squash in half lengthwise and remove seeds. Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Place squash cut side down on baking sheet. Roast for 30-40 minutes until tender.
- Heat 1 tablespoon olive oil in skillet. Cook sausage and mushrooms for 5 minutes.
- Add garlic, Italian seasoning, red pepper flakes, and most of the tomatoes (reserve some for topping).
- Add spinach in batches, cooking until wilted.
- Flip roasted squash halves and fill with sausage mixture.
- Top with remaining tomatoes and Parmesan cheese.
- Bake for 15 more minutes until cheese melts.
- Garnish with fresh thyme before serving.
Notes
- Use mild sausage if you prefer less spice
- Can substitute other cheeses like mozzarella
- Leftovers keep well for 2-3 days in refrigerator
- Great for meal prep
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg
Tips for Perfect Sausage Stuffed Spaghetti Squash
After making this dozens of times (yes, we love it that much!), here are my foolproof tips:
- Blot those squash strands dry – Use a paper towel to soak up excess moisture so your filling doesn’t get soggy
- Adjust the heat level – Start with less red pepper flakes and add more to taste – the sausage brings plenty of flavor!
- Don’t skip the final broil – Two minutes under the broiler gives the cheese that irresistible golden crust
- Let it rest 5 minutes – This helps the flavors settle and makes serving cleaner
My biggest lesson? Don’t stress about perfect squash halves – even if they tear, the cheesy topping hides all sins!
Serving Suggestions
This sausage stuffed spaghetti squash is practically a meal on its own, but here’s how I love to round it out:
- Crusty garlic bread – Perfect for scooping up any cheesy bits left in the squash shell
- Simple arugula salad – The peppery greens balance the richness beautifully
- Roasted Brussels sprouts – When I want to double down on veggies
Honestly? Sometimes I just serve it with extra grated Parmesan and call it a day – it’s that satisfying!
Storing and Reheating Sausage Stuffed Spaghetti Squash
Here’s the good news – this dish tastes even better the next day! Store leftovers in an airtight container in the fridge for 2-3 days. When reheating, I pop individual portions in the microwave for 60-90 seconds, or bake at 350°F for 10-15 minutes until heated through. The cheese gets melty all over again – just like fresh from the oven!
Nutrition Information
Okay, let’s talk numbers – but remember, these are just estimates since ingredients can vary (especially with my “eyeballing” measuring style!). For one hearty stuffed squash half, you’re looking at:
- 420 calories – Not bad for such a filling meal!
- 28g fat (10g saturated) – Thanks to that delicious sausage and cheese
- 22g carbs with 5g fiber – The squash keeps it light
- 24g protein – Keeps you full for hours
And the best part? You’re getting vitamins A and C, iron, and calcium from all those veggies! Now that’s what I call guilt-free comfort food.
Frequently Asked Questions
Can I use butternut squash instead of spaghetti squash?
Oh, I’ve tried this! While butternut squash works, the texture will be different – you won’t get those lovely pasta-like strands. If you do swap, roast the butternut squash cubes first and mix them into the sausage filling instead of stuffing it. Still delicious, just a different experience!
How can I make this vegetarian?
My vegetarian friends love when I swap in meatless sausage crumbles (the Italian-seasoned kind works great!). You could also use lentils or mushrooms as the base – just add an extra pinch of fennel seeds and red pepper flakes to mimic that sausage flavor. The cheese is optional too if you’re going dairy-free!
My squash seems watery – what did I do wrong?
Don’t worry, this happens! Next time, try roasting the squash a bit longer (those strands should be dry-ish when fluffed) and always blot with paper towels before stuffing. If it’s still too moist, sprinkle some breadcrumbs in the shell before adding filling – they’ll soak up extra liquid like magic.
Final Thoughts
I can’t wait for you to try this sausage stuffed spaghetti squash – it’s one of those recipes that somehow feels fancy but is actually so doable on a busy weeknight. The first time I made it, my kids asked for seconds (a miracle with veggies!), and now it’s in our regular rotation. Let me know how yours turns out – tag me on social or leave a comment so I can hear your spin on it. Happy cooking, friends! You can also follow along for more recipe updates on my Facebook page.
