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
Scale
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
