Perfect Italian Sausage Stuffed Spaghetti Squash
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.
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.