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.
Ingredients
1 large spaghetti squash
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 pound Italian sausage (sweet or spicy)
2 cups fresh spinach
1 cup cherry tomatoes, halved
1/2 medium onion, diced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
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.
Notes
For a lighter version, substitute with turkey or chicken sausage.
Add red pepper flakes if you like a touch of heat.
Roast the squash a day in advance for quicker weeknight prep.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 510
- Sugar: 7g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
Keywords: spaghetti squash, sausage, gluten-free, low-carb