Sausage Stuffed Spaghetti Squash
Sausage Stuffed Spaghetti Squash! This lightened up version of spaghetti and sausage is baked right in a spaghetti squash! Make it in advance!
Sausage Stuffed Spaghetti Squash
Jump to RecipeSpaghetti squash is one of my favorite fall foods and I’m always anxious to get a few of them in my kitchen. Besides the magic trick of easily making spaghetti out of squash, I actually just like the flavor of the squash. It’s slightly sweet and pairs well with big flavors like the the Italian sausage and cheese in this stuffing.
Stuffing spaghetti squash with what I’d traditionally serve with normal spaghetti seemed like a good idea and it worked better than expected. You could leave the cheese out but I’m always game for a little melty cheese action.
This is a surprisingly fast meal to make since you can just microwave the squash to get it ready to stuff while you make the filling and then it only needs about 15 minutes in the oven to finish baking.
If you’re pressed for time, you can make this stuffed spaghetti squash entirely in advance and then just pop it in the oven to reheat it before serving.
Sausage Stuffed Spaghetti Squash
- Serves:
- Serves 4
- Prep Time:
- Cook Time:
- Total Time:
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This lightened up version of spaghetti and Italian sausage is baked right in a spaghetti squash! Make it in advance and dinner is ready in minutes.
Ingredients
Instructions
- Preheat oven to 400 degrees F. To prepare squash, cut in half through the stem. Poke a few holes in the skin of each half with a fork. Place on a microwave safe plate and microwave spaghetti squash, cut side down, for 10 minutes on high. Let squash cool for a few minutes. IT will be very hot!
- For filling, add olive oil to a medium skillet over medium heat. Add sausage and cook for 5-6 minutes, breaking up sausage as it cooks. Then add diced onion, roasted red pepper, garlic, marinara, and fennel seeds. Stir to combine and cook for a few minutes until veggies soften slightly. Season with salt and pepper to taste.
- When spaghetti squash are cool enough to handle, use a fork to mix up the flesh of the squash, making spaghetti strands. Leave some of the squash flesh on the exterior. Mix 1/4 of the sausage filling and 1/4 of the mozzarella cubes into each spaghetti squash.
- Place stuffed squash on a baking sheet, cut-side up. Bake for 15 minutes.
- Garnish squash with fresh parsley and serve while hot.
Nutrition Info
Stuffed Spaghetti Squash
You could stuff this spaghetti squash with a huge range of filling, but I kept it pretty simple with this version: Hot Italian sausage, onion, roasted red pepper, garlic.
Once the sausage is cooked and the veggies softened, I also added some marinara sauce and fennel seed to the mix.
When it comes to the squash, you have two options. Either A) Roast them for like 45 minutes or B) just stick them in the microwave for 10 minutes. To microwave them, cut them in half and microwave them cut-side down. Poke a few holes in the skin and remember that they will be VERY hot when they come out. Let them cool before you try to do too much.
When they are cool enough to handle, you can scrape up some of the spaghetti squash.
I like to scrape up about half of the squash in each half and mix that with the filling, plus some cheese. Leave a good amount of the squash in the bowl also to give the bowl some integrity while baking and also eaters can scrape it up on their own as they eat.
These only need about 15 minutes in the oven to bake. Everything is already cooked and hot. It just blends the flavors!
Garnish with fresh parsley and you are in business!
This sausage stuffed spaghetti squash should be on your fall menu for sure!
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About Macheesmo
Read MoreHello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
Made this last night, stuck to the recipe except I only made 2 servings. Turned out fantastic! Really comes together quickly. Used store brand smooth marinara sauce, but one could go SO many directions with the sauce and stuffing. Most of the ingredients are pantry staples, so once the squash is in hand, you’re half way home.
Two thumbs up at our house!
Awesome! Thanks for reporting back Brian! So glad your crew liked it!
Nick, second go around with this recipe. Wonderful flavors, easy to put together and reheats great. When my local farmer was shutting down for the season, I purchased extra squash just for this recipe. Thanks for sharing this hearty recipe
So glad you liked it Joey! Cheers!