Description

This Cheesy Sausage-Stuffed Spaghetti Squash is a delicious and satisfying meal that swaps pasta for roasted squash noodles. It’s loaded with savory sausage, garlic, tomatoes, and melty cheese—all baked right in the squash shell. Low-carb and packed with flavor, it’s a perfect cozy dinner that feels indulgent but is secretly healthy.

Ingredients

1 medium spaghetti squash (about 2-3 pounds)
1 tablespoon olive oil
Salt and pepper, to taste

For the Filling:

1 pound Italian sausage (mild or spicy, casings removed)
1 small onion, diced
2 cloves garlic, minced
1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Preheat Oven:
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Prep the Squash:
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on the baking sheet.
Roast the Squash:
Roast for 35–40 minutes, or until the squash is tender and strands easily pull away with a fork. Let cool slightly.
Cook the Sausage Mixture:
While the squash roasts, cook sausage in a large skillet over medium heat until browned. Add onion and garlic and sauté for 2–3 minutes. Stir in tomatoes, Italian seasoning, and red pepper flakes. Cook for another 5 minutes until everything is softened and well combined.
Combine with Squash:
Use a fork to scrape the spaghetti-like strands from the squash. Add the squash strands to the sausage mixture and stir to combine. Mix in half the mozzarella and all of the Parmesan.
Stuff and Bake:
Spoon the mixture back into the squash shells. Top with remaining mozzarella. Return to the oven and bake for 10–15 minutes until the cheese is melted and bubbly.
Garnish and Serve:
Sprinkle with fresh parsley and serve warm!

Notes

For a lighter version, use turkey or chicken sausage.
Add spinach or kale for extra greens.
You can prep the filling a day ahead to make dinner even faster.