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Stuffed Spaghetti Squash with Sausage and Spinach Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

This Stuffed Spaghetti Squash with Sausage and Spinach is a hearty, low-carb dish featuring roasted spaghetti squash filled with savory Italian sausage, fresh spinach, and cherry tomatoes, all topped with melted mozzarella cheese. Perfect as a nutritious and flavorful meal for two, it blends the natural sweetness of roasted squash with the richness of seasoned sausage and the freshness of vegetables.

Ingredients

Scale

Squash

  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Filling

  • 1/2 pound Italian sausage (sweet or spicy)
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups fresh spinach
  • 1 cup cherry tomatoes, halved

Topping

  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds carefully to create hollow halves ready for roasting.
  2. Season and Roast Squash: Brush the inside of each squash half with olive oil, then season with salt and black pepper. Place the squash cut-side down on a baking sheet and roast in the oven for 30-40 minutes until the flesh is tender and can be easily pierced with a fork.
  3. Cook Sausage: While the squash roasts, heat a skillet over medium heat and cook the crumbled Italian sausage until browned completely, which should take about 7-9 minutes.
  4. Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the sausage. Cook for several minutes until the onions soften and become fragrant.
  5. Add Vegetables: Stir in the fresh spinach and halved cherry tomatoes into the skillet. Cook just until the spinach wilts and vegetables are heated through, then season with additional salt and pepper to taste.
  6. Prepare Squash Flesh: Once the squash has cooled enough to handle, scrape the flesh with a fork to create spaghetti-like strands, but keep the strands inside the squash shells.
  7. Combine Filling: Divide the sausage and vegetable mixture evenly between the two squash halves, gently mixing it with the spaghetti squash strands inside each shell.
  8. Add Cheese Topping: Sprinkle shredded mozzarella cheese generously on top of each stuffed squash half to create a melty, cheesy layer.
  9. Bake Until Melted: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
  10. Serve: Remove from the oven and serve the stuffed spaghetti squash hot, directly from the shell for a rustic presentation and hearty meal.

Notes

  • You can use either sweet or spicy Italian sausage depending on your flavor preference.
  • For a vegetarian version, substitute sausage with mushrooms or plant-based sausage alternatives.
  • If you prefer a sharper cheese flavor, consider using Parmesan or a blend of mozzarella and cheddar.
  • Leftover stuffing can be refrigerated separately and reheated before stuffing another roasted squash or used as a filling for pasta or omelets.
  • Be careful when handling the hot squash after roasting to avoid burns.

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Find it online: https://yummymealmaker.com/stuffed-spaghetti-squash-with-sausage-and-spinach-recipe/