Italian Sausage and Spinach Stuffed Spaghetti Squash Recipe
If you are looking for a dish that is as flavorful as it is satisfying, you are going to fall in love with this Italian Sausage and Spinach Stuffed Spaghetti Squash. It brings together the savory spiciness of Italian sausage, the fresh vibrancy of spinach, and the tender, delicate strands of roasted spaghetti squash in a way that feels both comforting and a little special. Each bite delivers a perfect balance of textures and tastes, making it an ideal meal for both cozy weeknights and casual entertaining. Trust me, once you try this dish, it will quickly become a favorite in your cooking rotation.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together harmoniously to create an unforgettable meal. Each component plays a vital role, whether it is the rich depth from the Italian sausage, the earthiness from mushrooms, or the bright pop of tomatoes, all balanced by the freshness of spinach and herbs.
- 2 medium spaghetti squash: The star of the dish, providing a unique noodle-like texture that’s low in carbs and naturally sweet.
- 2 tablespoons olive oil: For drizzling the squash before roasting, helping to achieve caramelized edges.
- Salt and pepper: Essential for seasoning and enhancing every ingredient’s natural flavor.
- 1 tablespoon olive oil: Used for sautéing the sausage and vegetables, adding richness without overpowering.
- 16 oz spicy Italian sausage (crumbled): Brings a wonderful kick and meaty heartiness to the stuffing.
- 8 oz mushrooms (sliced): Adds a meaty, savory depth and texture contrast.
- ½ teaspoon Italian seasoning (or Herbs from Provence): Provides an aromatic herb blend to lift the flavors.
- 4 cloves garlic (minced): Infuses the stuffing with warm, aromatic undertones.
- Red pepper flakes: Offers an extra touch of heat to complement the sausage.
- 10 oz fresh spinach: Adds vibrant color, nutrients, and a mild, slightly earthy flavor.
- 5 oz cherry tomatoes (sliced): Adds sweetness and a refreshing burst in each bite.
- 6 oz Parmesan cheese (shredded): Melts beautifully on top, lending a nutty, savory finish.
- Fresh thyme (for garnish): Delivers a fragrant, herbal note that elevates the presentation.
How to Make Italian Sausage and Spinach Stuffed Spaghetti Squash
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. Cut each medium spaghetti squash in half lengthwise and scoop out the seeds and fibrous strands carefully. If you want to save some time cutting through the tough skin, you can microwave the whole squash first by making slits where you intend to cut—about 5 to 10 minutes will soften it just enough. Drizzle olive oil generously over the exposed sides of the squash halves, then season with salt and pepper. Place them cut-side down on the baking sheet and roast for 30 to 40 minutes. You’ll know they’re done when you can easily pierce the flesh with a fork and it feels soft and tender.
Step 2: Prepare the Italian Sausage and Spinach Stuffing
While the spaghetti squash is roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the crumbled spicy Italian sausage and sliced mushrooms, cooking until the sausage is browned and the mushrooms have released their moisture, about 5 minutes. Depending on your preference, you can drain the excess fat or keep it for added flavor since the spinach will absorb some of that richness. Next, stir in the minced garlic, Italian seasoning, and a pinch of red pepper flakes for extra heat. Toss in the sliced cherry tomatoes, saving some for garnish later, and add the spinach in batches, letting it wilt before adding more. This mixture forms the heart of your filling, balancing spice, freshness, and savory goodness.
Step 3: Stuff and Bake the Spaghetti Squash
Once your spaghetti squash halves are roasted and cool enough to handle, flip them cut side up and fill each cavity generously with the Italian sausage and spinach mixture, leveling the surface so the stuffing is evenly distributed. Top each filled half with the reserved cherry tomatoes and a good handful of shredded Parmesan cheese to create a golden, bubbly crust once baked. Return the stuffed squash to the preheated oven and roast for another 15 minutes at 400 degrees Fahrenheit until the cheese melts and takes on a lovely golden hue. Finally, remove from the oven and garnish with fresh thyme for an extra pop of color and herbal aroma.
How to Serve Italian Sausage and Spinach Stuffed Spaghetti Squash
Garnishes
To enhance both the flavor and appearance, sprinkle freshly chopped herbs like thyme or parsley right before serving. A drizzle of good-quality extra virgin olive oil or a light squeeze of lemon juice can brighten up the whole dish and give it a fresh, inviting appeal that complements the richness of the sausage filling perfectly.
Side Dishes
This Italian Sausage and Spinach Stuffed Spaghetti Squash pairs wonderfully with crisp, refreshing salads such as a simple arugula and lemon salad or a zesty tomato and cucumber salad. If you want to add some carbs, a slice of crusty garlic bread or warm focaccia will complement the flavors beautifully without overwhelming the dish.
Creative Ways to Present
For a fun twist, consider serving the stuffing on individual plates by scraping the spaghetti squash strands away from the skin and mixing them with the sausage filling. Alternatively, keep the halves as edible bowls for a rustic, cozy presentation that looks just as good as it tastes. To impress guests, garnish plates with microgreens or edible flowers for a pop of color and elegance.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Italian Sausage and Spinach Stuffed Spaghetti Squash in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further as it sits, making leftovers even tastier the next day.
Freezing
If you want to freeze the dish, place the stuffed squash halves in a freezer-safe container or wrap tightly with plastic wrap followed by foil. They freeze well for up to 2 months. Just remember to thaw in the refrigerator overnight for best results before reheating.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through, which usually takes about 15 to 20 minutes. Alternatively, microwave individual portions on medium heat, covering loosely to retain moisture. Be careful not to overheat, as the sausage can get dry.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option that works well in this recipe. Just ensure it has some seasoning or spices for enough flavor.
Is spaghetti squash gluten-free and low carb?
Yes! Spaghetti squash is naturally gluten-free and low in carbohydrates, making it a great substitute for pasta in many dishes.
Can I prepare the stuffing in advance?
You can make the sausage and spinach mixture a day ahead and store it in the fridge. When ready to bake, just stuff the roasted squash and follow the remaining steps.
What if I don’t have cherry tomatoes?
Cherry tomatoes add a sweet juiciness, but you can substitute with diced Roma tomatoes or sun-dried tomatoes for a different flavor profile.
Can I make this dish vegetarian?
Definitely! Replace the Italian sausage with a plant-based sausage or extra mushrooms and season well to keep the stuffing hearty and flavorful.
Final Thoughts
This Italian Sausage and Spinach Stuffed Spaghetti Squash is such a joyful combination of flavors and textures that I can’t help but recommend giving it a try soon. It’s a wonderful way to enjoy a nutritious vegetable while satisfying your comfort food cravings with a hearty, savory stuffing. Once you make it, it’s hard not to keep coming back to this delicious, colorful dish again and again.
Print
Italian Sausage and Spinach Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Italian Sausage and Spinach Stuffed Spaghetti Squash recipe is a hearty and flavorful low-carb meal perfect for any night of the week. Roasted spaghetti squash halves are filled with a savory mixture of spicy Italian sausage, sautéed mushrooms, garlic, spinach, and cherry tomatoes, all topped with melted Parmesan cheese and fresh thyme. It’s a delicious way to enjoy a nutritious and comforting dish packed with vegetables and protein.
Ingredients
Spaghetti Squash
- 2 medium spaghetti squash
- 2 tablespoons olive oil (for roasting)
- Salt and pepper, to taste
Stuffing
- 1 tablespoon olive oil
- 16 oz spicy Italian sausage, crumbled
- 8 oz mushrooms, sliced
- ½ teaspoon Italian seasoning (or Herbs de Provence)
- 4 cloves garlic, minced
- Red pepper flakes, to taste
- 10 oz fresh spinach
- 5 oz cherry tomatoes, sliced (reserve some for topping)
- 6 oz Parmesan cheese, shredded
- Fresh thyme, for garnish
Instructions
- Prepare the squash: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut each spaghetti squash in half and scoop out the seeds and fibers.
- Optional microwaving: Before cutting, make large slits along the squash where you will slice it, then microwave whole for 5-10 minutes to soften for easier slicing.
- Season and roast squash: Drizzle 2 tablespoons olive oil on cut sides and inside the squash halves, season generously with salt and pepper, and place cut side down on the baking sheet. Roast for 30-40 minutes until soft, checking doneness by piercing with a fork.
- Prepare the stuffing: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled Italian sausage and sliced mushrooms, cooking about 5 minutes until sausage is cooked through. Drain excess fat if desired.
- Flavor the stuffing: Add minced garlic, Italian seasoning, red pepper flakes, and most of the sliced cherry tomatoes (reserving some for topping). Stir well.
- Add spinach: Add spinach in batches to the sausage mixture, cooking until wilted and combined.
- Stuff the squash: Once roasted, remove squash from oven and turn cut sides up. Let cool slightly. Divide the sausage and vegetable mixture evenly between the squash halves, leveling the filling.
- Top and bake: Top stuffed squash with remaining cherry tomatoes and shredded Parmesan cheese. Return to the oven and bake at 400°F for an additional 15 minutes, or until cheese is melted and bubbly.
- Garnish and serve: Remove from oven, garnish with fresh thyme, and serve warm.
Notes
- Microwaving the spaghetti squash before cutting reduces prep time and makes slicing easier.
- You can adjust the amount of red pepper flakes according to your heat preference.
- Use a spicy Italian sausage for bold flavor or mild for less heat.
- Leftover stuffing can be used as a topping for pasta or served with crusty bread.
- The recipe serves well as a gluten-free and low-carb main dish.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: spaghetti squash, Italian sausage, spinach, stuffed squash, low carb, gluten free, Italian recipe, healthy dinner
