PERFECT ITALIAN SAUSAGE STUFFED SPAGHETTI SQUASH

Imagine twirling tender strands of spaghetti squash, each bite infused with the savory richness of Italian sausage, fragrant herbs, and just a hint of melted cheese; it’s pure comfort food elevated to a healthy and satisfying meal! This Italian Sausage Stuffed Spaghetti Squash recipe is about to become your new go-to dish for busy weeknights and impressive dinners alike—I promise you’ll be amazed at how easy and delicious it is!

Ingredients

For the Spaghetti Squash:

• 1 large spaghetti squash (about 3-4 pounds)
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Italian Sausage Filling:

• 1 pound Italian sausage (sweet or hot, or a combination), removed from casings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese

Let’s Get Started: Preparing the Spaghetti Squash

Don’t let the squash intimidate you! I’ll walk you through it. Getting the spaghetti squash ready is the first step to creating this amazing dish.

Preheating and Prep

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise. This can be a bit tough, so use a sharp knife and be cautious! A little trick? Microwave it for 2-3 minutes to soften the skin slightly.
3. Scoop out the seeds from each half.

Roasting the Squash

1. Drizzle the cut sides of the squash with olive oil, then season generously with salt and black pepper.
2. Place the squash cut-side down on a baking sheet.
3. Roast for 40-50 minutes, or until the squash is easily pierced with a fork. The roasting time will depend on the size of your squash, so keep an eye on it!

Crafting the Flavorful Italian Sausage Filling

This is where the magic happens! We’re building layers of flavor that will perfectly complement the spaghetti squash.

Sautéing the Sausage and Vegetables

1. While the squash is roasting, prepare the Italian sausage filling. In a large skillet, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Add the chopped onion and red bell pepper to the skillet and cook until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.

Simmering the Sauce

1. Pour in the crushed tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly and the flavors to meld.
2. Stir in the chopped fresh parsley and 1/4 cup of the grated Parmesan cheese.

Assembling and Baking the Stuffed Squash

Time to bring it all together! This part is super satisfying. We’re almost there!

Shredding the Squash

1. Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Leave the strands inside the squash shells.

Stuffing the Squash

1. Add the Italian sausage mixture to the shredded spaghetti squash in the shells, distributing it evenly.
2. Top with the remaining 1/4 cup of grated Parmesan cheese and the shredded mozzarella cheese.

Final Bake

1. Return the stuffed spaghetti squash to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Step-by-Step Instructions

Roasting the Spaghetti Squash

1. Preheat oven to 400°F (200°C).
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Drizzle with olive oil, season with salt and pepper.
4. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.

Preparing the Italian Sausage Filling

1. In a large skillet, cook Italian sausage until browned, drain excess grease.
2. Add onion and red bell pepper; cook until softened (5-7 minutes).
3. Stir in garlic; cook until fragrant (1 minute).
4. Add crushed tomatoes, oregano, basil, and red pepper flakes (optional). Simmer for 10-15 minutes.
5. Stir in parsley and 1/4 cup Parmesan cheese.

Assembling and Baking

1. Shred spaghetti squash with a fork, leaving strands in the shells.
2. Add Italian sausage mixture to the squash shells.
3. Top with remaining Parmesan and mozzarella cheese.
4. Bake for 10-15 minutes, or until cheese is melted and bubbly.

Variations and Swaps: Make it Your Own!

Don’t be afraid to get creative in the kitchen! This recipe is incredibly versatile.

• Spice it up: Use hot Italian sausage or add an extra pinch of red pepper flakes for a spicier kick.
• Add more veggies: Throw in some spinach, mushrooms, or zucchini to the sausage mixture for extra nutrients and flavor.
• Cheese it up: Experiment with different cheeses like provolone, fontina, or even a sprinkle of ricotta.
• Make it vegetarian: Substitute the Italian sausage with plant-based crumbles or a mixture of sautéed vegetables and beans.
• Herb it up: Add fresh herbs like rosemary or thyme to the sauce for a more complex flavor profile.

Tips and Tricks for Perfect Spaghetti Squash

Here are a few secrets to ensuring your spaghetti squash turns out perfectly every time.

• Choose the right squash: Look for a spaghetti squash that feels heavy for its size and has a hard, smooth rind. Avoid squash with soft spots or blemishes.
• Don’t overcook it: Overcooked spaghetti squash can become mushy. It’s ready when the flesh is easily pierced with a fork but still has a slight bite.
• Season generously: Don’t be shy with the salt and pepper! Seasoning the squash well will enhance its natural flavor.
• Roast it right: Roasting the squash cut-side down helps to prevent it from drying out and allows the flesh to caramelize slightly.

Serving Suggestions and Pairings

This Italian Sausage Stuffed Spaghetti Squash is a complete meal in itself, but here are some ideas to elevate your dining experience.

• Serve with a simple side salad with a light vinaigrette.
• Pair it with crusty bread for soaking up the delicious sauce.
• Add a glass of red wine, such as Chianti or Cabernet Sauvignon.
• Follow it up with a light dessert, like fresh fruit or a small scoop of gelato.

Storing and Reheating Leftovers

Got leftovers? Lucky you! This dish reheats beautifully.

• Store leftover Italian Sausage Stuffed Spaghetti Squash in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in 1-2 minute intervals, stirring occasionally.

Craving More Delicious Italian Sausage Recipes?

If you’re a fan of Italian sausage, you’re in the right place! Here are a few more of my favorite recipes featuring this flavorful ingredient:

• Warm up with a bowl of Italian Sausage White Bean Soup, perfect for a chilly evening.
• Indulge in a hearty plate of Italian Sausage Rigatoni, a classic comfort food.
• Enjoy a comforting bowl of Parmesan Italian Sausage Ditalini Soup, a family favorite.
• For another satisfying casserole, try my Chicken Spaghetti Casserole.
• And don’t forget about my Sausage Tortellini Soup, another quick and easy meal.
• If you love stuffed squash, check out my Sausage Stuffed Squash recipe!

Final Thoughts: Enjoy Your Culinary Creation!

There you have it! I hope you enjoy making and eating this delicious Italian Sausage Stuffed Spaghetti Squash as much as I do. It’s a crowd-pleaser that’s perfect for any occasion. Happy cooking!

Perfect Italian Sausage Stuffed Spaghetti Squash

Amelia Chen-Morrison

This Italian Sausage Stuffed Spaghetti Squash recipe is a healthy and satisfying meal. Tender strands of spaghetti squash are infused with savory Italian sausage, fragrant herbs, and melted cheese for a comforting and delicious dish perfect for busy weeknights or impressive dinners.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Italian

Servings 2

Calories 600 kcal

Equipment

• Oven
• Baking Sheet
• sharp knife
• Spoon
• Large skillet
• Fork
• Airtight container

Ingredients

  

• 1 large spaghetti squash about 3-4 pounds
• 1 tablespoon olive oil
• Salt to taste
• Black pepper to taste
• 1 pound Italian sausage sweet or hot, or a combination
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• ¼ cup chopped fresh parsley
• ½ cup grated Parmesan cheese, divided
• ½ cup shredded mozzarella cheese

Instructions

 

• Preheat oven to 400°F (200°C).
• Cut spaghetti squash in half lengthwise and scoop out seeds.
• Drizzle with olive oil, season with salt and pepper.
• Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
• In a large skillet, cook Italian sausage until browned, drain excess grease.
• Add onion and red bell pepper; cook until softened (5-7 minutes).
• Stir in garlic; cook until fragrant (1 minute).
• Add crushed tomatoes, oregano, basil, and red pepper flakes (optional). Simmer for 10-15 minutes.
• Stir in parsley and 1/4 cup Parmesan cheese.
• Shred spaghetti squash with a fork, leaving strands in the shells.
• Add Italian sausage mixture to the squash shells.
• Top with remaining Parmesan and mozzarella cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.

Notes

Spice it up by using hot Italian sausage or adding extra red pepper flakes. Add more veggies such as spinach, mushrooms, or zucchini. Experiment with different cheeses like provolone or fontina. For a vegetarian option, substitute the Italian sausage with plant-based crumbles or sautéed vegetables and beans. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) until heated through, or microwave in 1-2 minute intervals, stirring occasionally.