Description
- Learn how to make Stuffed Spaghetti Squash with Italian Sausage and Vegetables, a healthy, flavorful, and easy meal.
Ingredients
Scale
- For the Squash:
- 2 medium-sized spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Stuffing:
- 1 tablespoon olive oil
- 16 oz crumbled spicy Italian sausage
- 8 oz mushrooms, sliced
- ½ teaspoon Italian seasoning or Herbes de Provence
- 4 cloves garlic, minced
- Pinch of red pepper flakes (optional)
- 10 oz fresh spinach
- 5 oz cherry tomatoes, halved
- 6 oz Parmesan cheese, shredded
- Fresh thyme for garnish
Instructions
- Roasting the Spaghetti Squash
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice each spaghetti squash in half lengthwise. Scoop out the seeds and fibrous strands from the center of each half.
- Optional: Microwave the squash for 5–10 minutes to soften it before slicing. Make a few slits along the cut line to avoid it bursting in the microwave.
- Drizzle the cut sides with olive oil and season generously with salt and pepper.
- Place the squash halves cut side down on the prepared baking sheet.
- Roast on the middle rack for 30–40 minutes, or until the flesh is tender when pierced with a fork.
- Preparing the Stuffing
- While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the crumbled Italian sausage and cook until browned. Remove the sausage from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook until they release their moisture and become golden brown.
- Stir in the Italian seasoning, minced garlic, and a pinch of red pepper flakes. Sauté until fragrant, about 1 minute.
- Add the spinach to the skillet and cook until wilted. Stir in the halved cherry tomatoes and cooked sausage. Remove from heat.
- Assembling the Squash
- Once the squash is roasted, carefully flip the halves over and use a fork to gently scrape the flesh into spaghetti-like strands while keeping them in their shells.
- Divide the sausage and vegetable mixture evenly between the squash halves, mixing it gently with the strands.
- Sprinkle the tops with shredded Parmesan cheese.
- Return the stuffed squash to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and golden.
- Serving
- Garnish with fresh thyme and serve warm. Enjoy this hearty, flavorful dish straight from the squash shell for a fun and nutritious meal!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
Keywords: #StuffedSquash #ItalianSausage #HealthyMeals #EasyDinnerRecipes #VegetableLovers #ComfortFood