Ingredients
Scale
- 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