Sausage Stuffed Spaghetti Squash: A Delicious and Healthy Recipe

Sausage Stuffed Spaghetti Squash: Prepare to be amazed by this incredibly delicious and surprisingly easy dish that will transform your weeknight dinners! Forget boring, bland vegetables – we’re taking spaghetti squash to a whole new level with a savory, satisfying stuffing that will have everyone asking for seconds.

Spaghetti squash, with its unique, noodle-like strands, has been a culinary staple in North America for centuries. While often enjoyed simply roasted with butter and herbs, its mild flavor makes it the perfect canvas for bolder flavors. This Sausage Stuffed Spaghetti Squash recipe elevates this humble vegetable into a complete and comforting meal.

What makes this dish so irresistible? It’s the perfect combination of textures and tastes. The slightly sweet, tender strands of spaghetti squash mingle beautifully with the rich, savory sausage, creating a symphony of flavors in every bite. Plus, it’s incredibly convenient! You can easily prep the squash and sausage filling ahead of time, making it a breeze to assemble and bake when you’re ready to eat. It’s also a relatively healthy and low-carb option, making it a guilt-free indulgence. So, ditch the pasta and embrace this flavorful and nutritious twist on a classic comfort food. Let’s get cooking!

this Recipe

Ingredients:

• 2 medium spaghetti squash (about 2-3 pounds each)
• 1 pound Italian sausage (sweet or hot, your preference), removed from casings
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1/2 cup chicken broth or vegetable broth

Preparing the Spaghetti Squash:

Okay, let’s start with the spaghetti squash. These guys can be a little tough to cut, so be careful! I like to microwave them for a few minutes to soften them up slightly. This makes slicing them much easier.

1. Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting the squash.
2. Microwave the squash. Pierce each squash several times with a fork. This prevents them from exploding in the microwave (trust me, you don’t want that!). Microwave each squash for 3-4 minutes. This will soften the skin and make it easier to cut.
3. Cut the squash in half. Carefully cut each squash lengthwise from stem to end. A sharp knife is essential here. If it’s still too hard to cut easily, microwave it for another minute or two.
4. Remove the seeds. Use a spoon to scoop out the seeds and stringy pulp from the center of each squash half. Discard the seeds and pulp (or save the seeds to roast later!).
5. Drizzle with olive oil. Brush the cut sides of the squash with about 1 tablespoon of olive oil.
6. Season with salt and pepper. Sprinkle the cut sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it really enhances the flavor.
7. Roast the squash. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes, or until the flesh is easily pierced with a fork and the “spaghetti” strands are tender. The roasting time will depend on the size of your squash.

Making the Sausage Sauce:

While the squash is roasting, let’s get started on the delicious sausage sauce. This is where all the flavor comes from!

1. Brown the sausage. In a large skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease. Nobody wants a greasy sauce!
2. Sauté the vegetables. Add the chopped onion and red bell pepper to the skillet. Cook until the onion is softened and translucent, about 5-7 minutes.
3. Add the garlic. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Stir in the tomatoes and seasonings. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
5. Simmer the sauce. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little chicken broth or vegetable broth to thin it out.
6. Stir in Parmesan and parsley. Stir in the 1/2 cup of grated Parmesan cheese and the chopped fresh parsley. This adds a lovely richness and freshness to the sauce.

Assembling the Stuffed Squash:

Now for the fun part – putting it all together! The squash should be nice and tender by now, and the sauce should be simmering away, smelling amazing.

1. Shred the spaghetti squash. Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Scrape the strands out of the squash halves and into a bowl.
2. Combine squash and sauce. Add the shredded spaghetti squash to the skillet with the sausage sauce. Stir well to combine, making sure the squash is evenly coated with the sauce.
3. Fill the squash halves. Spoon the sausage and squash mixture back into the hollowed-out squash halves. Pack it in there!
4. Bake (optional). For an extra touch, you can bake the stuffed squash for another 10-15 minutes at 350°F (175°C) to heat it through and meld the flavors even more. This step is optional, but I think it makes a difference.
5. Serve. Serve the sausage stuffed spaghetti squash immediately. Garnish with extra grated Parmesan cheese and fresh parsley, if desired.

Tips and Variations:

Here are a few ideas to customize this recipe to your liking:

• Use different sausage. Try using chicken sausage, chorizo, or even a vegetarian sausage substitute.
• Add more vegetables. Feel free to add other vegetables to the sauce, such as mushrooms, zucchini, or spinach.
• Make it cheesy. Top the stuffed squash with mozzarella cheese or provolone cheese before baking for a cheesy, gooey finish.
• Spice it up. Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
• Make it ahead. You can prepare the sausage sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat the sauce and combine it with the cooked spaghetti squash when you’re ready to assemble the dish.
• Roast the squash seeds. Don’t throw away the squash seeds! Toss them with olive oil, salt, and pepper, and roast them in the oven at 350°F (175°C) for 10-15 minutes, or until they’re golden brown and crispy. They make a delicious and healthy snack.

Serving Suggestions:

This sausage stuffed spaghetti squash is a complete meal on its own, but here are a few side dish ideas to round out your dinner:

• A simple green salad with a vinaigrette dressing
• Garlic bread or crusty bread for soaking up the sauce
• Roasted vegetables, such as broccoli or Brussels sprouts

Storage Instructions:

Leftover sausage stuffed spaghetti squash can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven until heated through.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 450-550
• Protein: 25-35g
• Fat: 25-35g
• Carbohydrates: 30-40g

Conclusion:

This Sausage Stuffed Spaghetti Squash isn’t just another recipe; it’s a flavor explosion waiting to happen! From the satisfyingly savory sausage filling to the naturally sweet and slightly nutty spaghetti squash, every bite is a delightful dance on your taste buds. I truly believe this dish is a must-try because it’s incredibly versatile, relatively easy to prepare, and packed with nutrients. It’s a complete meal in a single, beautiful package, making it perfect for busy weeknights or a cozy weekend dinner.

But the best part? It’s endlessly customizable! Feel free to experiment with different types of sausage. Sweet Italian sausage will add a touch of sweetness, while spicy chorizo will kick things up a notch. Vegetarian? No problem! Simply substitute the sausage with crumbled plant-based sausage or a hearty mix of sautéed mushrooms, lentils, and walnuts. You can also play around with the cheese. I love the combination of mozzarella and Parmesan, but Gruyere, provolone, or even a sprinkle of feta would be delicious.

For serving suggestions, I often like to top each squash half with a dollop of ricotta cheese and a sprinkle of fresh parsley or basil. A side salad with a light vinaigrette complements the richness of the squash perfectly. If you’re feeling extra fancy, you could even drizzle a balsamic glaze over the top for a touch of sweetness and acidity. Another variation I enjoy is adding a can of diced tomatoes to the sausage mixture for a saucier filling. This also helps to stretch the filling if you’re feeding a larger crowd.

And speaking of crowds, this Sausage Stuffed Spaghetti Squash is a fantastic dish to bring to potlucks or dinner parties. It’s visually appealing, easy to transport, and always a crowd-pleaser. Plus, it’s a great way to introduce people to the wonders of spaghetti squash!

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a healthy, delicious, and satisfying meal that’s sure to become a staple in your kitchen. So, what are you waiting for? Grab a spaghetti squash, your favorite sausage, and get cooking!

I’m so excited for you to try this recipe and experience the magic of Sausage Stuffed Spaghetti Squash for yourself. Once you’ve given it a whirl, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite variations? What did your family think?

Please, don’t hesitate to leave a comment below and share your thoughts and photos. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking, and I can’t wait to hear from you! I am sure that you will enjoy this recipe as much as I do. It is a great way to get your vegetables in and enjoy a hearty and filling meal. I hope you will try it soon!