Cheesy Sausage-Stuffed Spaghetti Squash

Cheesy Sausage-Stuffed Spaghetti Squash is a comforting and wholesome meal that turns a simple squash into a hearty, flavor-packed dish. Roasted spaghetti squash halves are filled with savory sausage, garlic, veggies, marinara sauce, and melty cheese, then baked until bubbly and golden. It’s the perfect low-carb alternative to pasta without sacrificing taste or satisfaction.

Why You’ll Love This Recipe

• A healthier, low-carb twist on classic pasta dishes
• Packed with protein and veggies
• Satisfying comfort food without the guilt
• Melty cheese and savory sausage in every bite
• Naturally gluten-free
• Great for weeknight dinners or meal prep
• Easy to customize with different meats or sauces
• Fun and creative way to enjoy spaghetti squash
• Minimal cleanup with everything baked in the squash shell
• Freezer-friendly and perfect for leftovers

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spaghetti squash
• Italian sausage (mild or spicy), casings removed
• Olive oil
• Garlic, minced
• Onion, diced
• Marinara or tomato sauce
• Italian seasoning
• Salt and pepper
• Shredded mozzarella cheese
• Grated Parmesan cheese
• Optional: spinach or kale, red pepper flakes, fresh basil

directions

1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of each half with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash roasts, heat a skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
4. Add garlic and onion to the skillet and sauté until fragrant and translucent. Stir in marinara sauce, Italian seasoning, and optional greens like spinach or kale. Simmer for 5 minutes.
5. When squash is done, let it cool slightly. Use a fork to fluff the strands, leaving them in the shell.
6. Spoon the sausage mixture into each squash half, mixing slightly with the squash strands.
7. Top each half with mozzarella and Parmesan cheese.
8. Return to oven and bake for 10–15 minutes, or until cheese is melted and bubbly. Broil for 2–3 minutes for a golden top if desired.
9. Garnish with fresh basil or extra Parmesan and serve warm.

Servings and timing

This recipe serves 2–4 people.
Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: 1 hour to 1 hour 10 minutes

Variations

• Make it spicy: Use hot Italian sausage and add crushed red pepper flakes.
• Vegetarian version: Substitute sausage with sautéed mushrooms, lentils, or plant-based crumbles.
• Cheese lovers: Add ricotta or cream cheese to the filling for extra creaminess.
• Mexican-style: Use chorizo, black beans, and cheddar cheese with taco seasoning.
• White sauce version: Use Alfredo sauce instead of marinara.
• Pesto twist: Mix some pesto into the filling for a fresh herby flavor.
• Low-dairy: Use plant-based cheese alternatives or skip cheese for a dairy-free version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave individual portions for 2–3 minutes until hot. For best texture, reheat in the oven.

To freeze, scoop the filling into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What does spaghetti squash taste like?

It has a mild, slightly sweet flavor and a tender, noodle-like texture when roasted.

Can I use ground beef instead of sausage?

Yes, ground beef, turkey, chicken, or even plant-based meat alternatives work great.

Do I have to roast the squash whole?

No, slicing it before roasting speeds up cook time and gives it a better texture for stuffing.

How do I know when spaghetti squash is cooked?

It’s done when you can easily pierce the skin with a fork and the flesh shreds into spaghetti-like strands.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free—just make sure your marinara sauce is certified gluten-free.

Can I prepare this ahead of time?

Yes! Roast the squash and cook the filling in advance. Assemble and bake when ready to serve.

How do I make it lower in fat?

Use lean meat, less cheese, or low-fat cheese to reduce fat content.

Can I add extra veggies?

Absolutely. Bell peppers, mushrooms, spinach, or zucchini all go well in the filling.

What kind of cheese is best?

Mozzarella and Parmesan are classic, but you can also try provolone, fontina, or a blend.

Can I eat the squash skin?

No, spaghetti squash skin is tough and not typically eaten. Just scoop out and enjoy the filling.

Conclusion

Cheesy Sausage-Stuffed Spaghetti Squash is a satisfying, flavorful dish that’s perfect for cozy nights, meal prep, or anyone looking for a low-carb comfort food. With hearty sausage, savory sauce, and melty cheese all baked into a tender squash boat, it’s a creative and delicious way to upgrade your dinner routine—without the guilt.

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