Stuffed Spaghetti Squash with Sausage and Spinach is the kind of cozy, satisfying meal you crave when fall hits. It’s a low-carb option that doesn’t skimp on comfort or flavor. Each spaghetti squash half is piled high with a rich sausage and spinach filling, juicy tomatoes, and a blanket of golden, melty cheese. The result? A dish that’s both nourishing and indulgent, perfect for weeknights or when you’re hosting friends who eat grain-free or gluten-free.

Roasting the squash brings out a gentle sweetness, while the savory sausage and earthy spinach create the kind of filling that feels like a warm hug. Bonus: it’s all made in under an hour and doubles as an excellent meal prep option for lunches throughout the week.

What Kind of Sausage Should I Use?

The best sausage for this recipe is a flavorful Italian sausage—either sweet or spicy, depending on your taste. Pork sausage gives the most richness, but chicken or turkey sausage works well too if you’re aiming for something lighter. Just make sure it’s well-seasoned and crumbled for easy mixing with the rest of the filling.

Ingredients for the Stuffed Spaghetti Squash with Sausage and Spinach

Spaghetti Squash: This golden squash becomes the base and vessel of the dish. When roasted, it transforms into tender, spaghetti-like strands.
Italian Sausage: Full of herbs and spices, sausage brings the main flavor punch and a hearty, meaty texture.
Fresh Spinach: Adds color, nutrition, and a soft bite that balances the richness of the sausage.
Cherry Tomatoes: Bursting with juice, they add brightness and a fresh pop of acidity.
Mozzarella Cheese: Melts into a bubbly, golden topping that holds everything together.
Garlic & Onion: Essential aromatics that give depth and savory warmth to the filling.
Olive Oil: Helps roast the squash and sauté the aromatics and sausage.
Salt & Pepper: To enhance and balance all the flavors.

How To Make the Stuffed Spaghetti Squash with Sausage and Spinach

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place face down on a baking sheet and roast for 30-40 minutes, until the flesh is tender and pulls apart easily with a fork.

Step 2: Cook the Sausage and Aromatics

While the squash roasts, heat a skillet over medium heat with a drizzle of olive oil. Add the crumbled Italian sausage and cook until browned, about 7-9 minutes. Stir in diced onion and minced garlic, cooking until fragrant and softened.

Step 3: Add Spinach and Tomatoes

Toss in fresh spinach and halved cherry tomatoes. Stir until the spinach wilts and the tomatoes soften slightly—just enough to release their juices. Season with salt and pepper to taste.

Step 4: Scrape and Fill

Once the squash is cool enough to handle, use a fork to gently scrape the flesh into spaghetti-like strands. Leave the strands inside the squash shells. Divide the sausage mixture evenly between both halves, gently mixing with the strands.

Step 5: Top with Cheese and Bake

Sprinkle shredded mozzarella generously over the top of each stuffed squash. Return to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbly with golden spots.

How to Serve and Store Stuffed Spaghetti Squash with Sausage and Spinach

This dish is best served hot and straight from the oven, right in its squash shell for a beautiful presentation. Pair it with a side salad or roasted vegetables for a full meal. For leftovers, allow the squash to cool completely, then store in an airtight container in the fridge for up to 4 days.

To reheat, simply microwave or warm in the oven at 350°F until heated through. The flavors deepen beautifully overnight, making it a favorite for meal prepping.

Frequently Asked Questions

Can I make this vegetarian?

Yes! Swap out the sausage for a plant-based version or use a hearty lentil-mushroom mix. You’ll still get that savory, filling bite.

Do I need to peel the spaghetti squash?

No peeling necessary—just cut it in half, scoop out the seeds, and roast. The skin acts as a natural bowl.

Can I prep any components ahead of time?

Absolutely. You can roast the squash and cook the sausage-spinach mixture a day in advance. Assemble and bake when ready to eat.

What cheese alternatives work here?

Mozzarella is classic, but feel free to try provolone, fontina, or a dairy-free cheese blend.

Can I freeze this recipe?

While spaghetti squash doesn’t freeze well raw, the cooked and assembled dish can be frozen. Wrap tightly in foil, then reheat in the oven for best texture.

Is it spicy?

That depends on the sausage you use! Choose a spicy Italian sausage if you want heat, or stick with sweet for a milder flavor.

Want More Savory Dinner Ideas?

If this Stuffed Spaghetti Squash with Sausage and Spinach is your kind of cozy dinner, here are more satisfying dishes to explore:

Try this comforting Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce if you’re craving something creamy and indulgent.
For another meaty pasta favorite, check out the Bowtie Pasta with Creamy Velveeta Beef Sauce.
Want a seafood twist? Don’t miss the Baked Crab Legs in Butter Sauce.
A one-pot wonder awaits with this One-Pot Chicken Parmesan Mac & Cheese.
Craving veggies? This Mediterranean White Beans & Greens adds wholesome plant-based balance.

📌 Save this recipe to your Pinterest dinner board so you can come back to it anytime.

And let me know in the comments how yours turned out! Did you use spicy sausage or go for a lighter turkey version? Add extra veggies? Swap the cheese?

I love seeing how others make these dishes their own. If you’re looking for more dinner inspiration, I share tons of cozy meals on my Pinterest—check it out here: Life with Nina on Pinterest.

Stuffed Spaghetti Squash with Sausage and Spinach

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Baking
Cuisine: American

Print Recipe

Description

Stuffed Spaghetti Squash with Sausage and Spinach is a delicious, low-carb dinner packed with comforting flavors. Roasted spaghetti squash halves are loaded with a savory blend of Italian sausage, spinach, tomatoes, and cheese—then baked to golden perfection. Perfect for busy weeknights or meal prep.

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out seeds.

2. Brush inside of squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until flesh is fork-tender.

3. While squash roasts, heat olive oil in a skillet. Cook crumbled Italian sausage until browned, about 7-9 minutes.

4. Add diced onion and garlic to the skillet and cook until softened and fragrant.

5. Stir in spinach and cherry tomatoes, cooking just until spinach wilts. Season with salt and pepper to taste.

6. When squash is cool enough to handle, scrape the flesh into strands using a fork, keeping strands in the shell.

7. Divide sausage mixture between both squash halves and mix lightly with squash strands.

8. Top each half with shredded mozzarella.

9. Return to oven and bake for 10-15 minutes, until cheese is melted and bubbly.

10. Serve hot straight from the shell.