Why You’ll Love This Recipe

Cheesy Sausage-Stuffed Spaghetti Squash is a comforting, low-carb meal that delivers big flavor with minimal effort. The combination of roasted spaghetti squash, savory sausage, creamy cheese, and a touch of seasoning creates a satisfying dish that’s perfect for cozy dinners. It’s a delicious way to enjoy all the flavors of a pasta dish—without the pasta.

ingredients

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

spaghetti squasholive oilitalian sausages (casings removed)oniongarlicsaltblack peppercrushed red pepper flakescream cheeseparmesan cheeseshredded mozzarella cheesefresh parsley (for garnish)

directions

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside of each half with olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.

While the squash roasts, heat a skillet over medium heat. Cook the sausage until browned and cooked through, breaking it up with a spoon.

Add chopped onion and garlic to the skillet and sauté until soft and fragrant. Stir in red pepper flakes, salt, and black pepper.

Reduce the heat to low and mix in the cream cheese until melted and combined. Stir in grated Parmesan and remove from heat.

Once the squash is done, use a fork to gently shred the flesh into spaghetti-like strands, leaving them in the shell.

Spoon the sausage mixture evenly into each squash half, then top with shredded mozzarella.

Return to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly. Broil for 2-3 minutes for a golden top, if desired.

Garnish with chopped parsley before serving.

Servings and timing

This recipe serves 2-4 people.Preparation time: 15 minutesRoasting time: 35-40 minutesAssembly and baking time: 15-20 minutesTotal time: 1 hour to 1 hour 15 minutes

Variations

Use ground turkey or chicken instead of sausage for a leaner option.

Add sautéed spinach or kale to the filling for extra veggies.

Try different cheese blends like fontina or gouda for unique flavor twists.

Mix in sun-dried tomatoes or olives for Mediterranean flair.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through, or microwave in 1-minute intervals until hot.Freeze individual portions tightly wrapped for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make this recipe vegetarian?

Yes, use plant-based sausage or replace the meat with mushrooms and extra vegetables.

Do I need to peel the squash?

No, spaghetti squash skin is not eaten but helps hold the “boat” shape while baking.

Is spaghetti squash healthy?

Yes, it’s low in calories and carbs and high in fiber and nutrients like vitamin C and B6.

What kind of sausage works best?

Italian sausage (sweet or spicy) works well, but you can use any favorite sausage.

Can I prep this ahead of time?

Yes, assemble everything and store in the fridge. Bake when ready to serve.

How do I know when the squash is done?

It should be tender and easily shredded with a fork.

Do I have to use cream cheese?

Cream cheese adds creaminess, but you can sub with ricotta or Greek yogurt.

How do I make it spicier?

Add more red pepper flakes or use hot Italian sausage.

Can I make this dairy-free?

Yes, use dairy-free cheese and skip the cream cheese or replace with a plant-based alternative.

How long does spaghetti squash last?

Uncooked squash can be stored in a cool, dry place for up to 2 months.

Conclusion

Cheesy Sausage-Stuffed Spaghetti Squash is the ultimate cozy comfort dish that doesn’t sacrifice health for flavor. It’s easy to customize, great for meal prep, and guaranteed to impress your dinner guests or satisfy your weeknight cravings. Give this recipe a try and enjoy a hearty, cheesy, and wholesome meal straight from the squash shell.