Name: Cheesy Sausage-Stuffed Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium spaghetti squash; 1 tablespoon olive oil; Salt and black pepper to taste; 1 pound Italian sausage (mild or spicy, casings removed); 1 small yellow onion (diced); 2 cloves garlic (minced); 1 cup marinara sauce; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes (optional); 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley (for garnish)

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Get ready to meet the ultimate comfort food that’s secretly loaded with veggies: Cheesy Sausage-Stuffed Spaghetti Squash. Imagine spaghetti squash shells piled high with savory sausage, gooey mozzarella, and a blanket of zesty marinara, then roasted until hot, golden, and bubbling. Each forkful delivers the satisfaction of a hearty pasta bake without the heaviness, and it just so happens to be gluten-free and low-carb! Whether you serve it on a chilly weeknight or as a crowd-pleasing family dish, this recipe is bound to become a staple at your table.

Cheesy Sausage-Stuffed Spaghetti Squash Recipe - Recipe Image

Ingredients You’ll Need

What makes Cheesy Sausage-Stuffed Spaghetti Squash so special is how every ingredient brings color, flavor, or that irresistible “just one more bite” appeal. Reach for these essentials, and you’ll have everything you need for a winning weeknight dinner.

Spaghetti Squash: Seek out squash that feels heavy for its size—once roasted, it shreds into magical noodle-like strands.
Olive Oil: Just a drizzle keeps the squash tender and boosts overall flavor.
Salt and Black Pepper: Essential seasonings that bring all the ingredients to life.
Italian Sausage (mild or spicy): Pick your favorite for a meaty, flavor-packed filling; spicy sausage adds extra kick!
Yellow Onion: Diced onion adds sweetness and depth to the filling.
Garlic: Minced garlic infuses the dish with aromatics—don’t skip it!
Marinara Sauce: Go for a rich, low-moisture jarred or homemade sauce to keep the squash boats from getting soggy.
Dried Oregano: This classic herb boosts the Italian flavor profile.
Crushed Red Pepper Flakes (optional): For a gentle touch of heat; adjust to your preferences.
Shredded Mozzarella Cheese: Melts into a deliciously gooey, golden lid on each squash half.
Grated Parmesan Cheese: Adds a salty, nutty punch and helps brown the top beautifully.
Chopped Fresh Parsley: A sprinkle at the end gives fresh color and a light herbal finish.

How to Make Cheesy Sausage-Stuffed Spaghetti Squash

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 400°F (200°C); this high heat ensures that your squash cooks through and caramelizes just enough. Slice each squash in half lengthwise with a sharp knife (carefully!), scoop out those seeds, and then brush the cut sides with olive oil. A shower of salt and pepper is next. Place the squash cut side down on a baking sheet—this helps steam the flesh and coax out those spaghetti-like strands. Roast for 35 to 40 minutes, until the flesh is fork-tender and shreds easily.

Step 2: Cook the Sausage Filling

While the squash is roasting, grab a large skillet and set it over medium heat. Toss in the sausage (with the casing removed) and break it up as it browns. Once it’s sizzling and cooked through, add diced onion and minced garlic, stirring until the onion softens and becomes fragrant—about 3 to 4 minutes. Stir in the marinara sauce, oregano, and that optional pinch of red pepper flakes. Let the mixture bubble and meld flavors for about 5 minutes.

Step 3: Shred and Mix the Squash

Once your spaghetti squash is cool enough to handle, use a fork to gently shred the flesh into strands, being cautious to leave a sturdy border so the shell stays intact for stuffing. Scrape the squash into the skillet with your sausage mixture and fold everything together. This step is where all those flavors start to mingle, creating a fantastically cheesy, savory stuffing.

Step 4: Stuff, Top, and Bake

Now for the fun part! Scoop the sausage-squash mixture back into the squash shells, mounding it up as much as you like. Sprinkle each boat generously with mozzarella and Parmesan. Slide the baking sheet back into the oven and bake for another 10 to 12 minutes, until the cheese is melted, bubbly, and spotted with golden brown. The aroma at this stage is absolutely mouthwatering!

Step 5: Finish and Serve

Remove your Cheesy Sausage-Stuffed Spaghetti Squash from the oven and finish each boat with a sprinkle of fresh parsley. Let them cool for a couple minutes (the filling will be hot and molten!), then grab a fork and dig in. Every bite is stretchy, saucy, and so satisfying.

How to Serve Cheesy Sausage-Stuffed Spaghetti Squash

Garnishes

Garnishing makes all the difference! Try a fresh shower of chopped parsley for color, a little extra grated Parmesan for sharper flavor, or even a pinch of crushed red pepper for heat. If you love a splash of green, a few fresh basil leaves are gorgeous and aromatic atop each Cheesy Sausage-Stuffed Spaghetti Squash boat.

Side Dishes

You can keep it simple by letting each Cheesy Sausage-Stuffed Spaghetti Squash shine as the main event, but a crisp green salad with balsamic vinaigrette makes a lovely, refreshing companion. Garlic bread or a few roasted broccoli florets on the side round out the meal for bigger appetites.

Creative Ways to Present

For a fun, family-style dinner, serve the squash boats on a platter straight from the oven—they’re seriously impressive! Hosting friends? Slice each boat in half and serve as a cheesy appetizer. Or scoop the filling into individual ramekins for a party-friendly twist on Cheesy Sausage-Stuffed Spaghetti Squash.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Sausage-Stuffed Spaghetti Squash keeps surprisingly well! Once cooled, store any extra portions in an airtight container in the fridge for up to 4 days. The flavors deepen and the cheese stays stretchy, making leftovers just as delightful as the first night.

Freezing

For longer storage, assemble the stuffed squash as directed but skip the final cheese topping. Wrap each half tightly with foil and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge, add cheese, and bake until hot and melted.

Reheating

To revive that cheesy goodness, reheat individual portions in the microwave until heated through, or pop them in a 350°F oven for 15 minutes for a bubbly, just-baked finish. If you’ve frozen your squash, make sure it’s thawed before baking.

FAQs

Can I make Cheesy Sausage-Stuffed Spaghetti Squash vegetarian?

Absolutely! Just swap the sausage for your favorite plant-based sausage or a hearty combination of mushrooms and spinach for a meat-free twist that still satisfies.

How can I choose the best spaghetti squash?

Look for squash that feels heavy for its size and has a firm, unblemished yellow skin. Avoid any with soft spots or cracks, as these can affect the texture and flavor of your Cheesy Sausage-Stuffed Spaghetti Squash.

What’s the secret to getting the strands out perfectly?

Once roasted, let the squash cool for a few minutes before gently running a fork lengthwise through the flesh. Leave a good border of squash attached to the shell so your boats stay sturdy enough to stuff and bake.

Can I use another type Main Course

Definitely! While mozzarella creates that classic melty top, you can experiment with fontina, provolone, or a little sharp cheddar for a bolder twist on Cheesy Sausage-Stuffed Spaghetti Squash.

Will this recipe work as leftovers for meal prep?

It’s a meal-prepper’s dream! Store the stuffed squash halves in the fridge and reheat as needed for quick, wholesome lunches or dinners all week long.

Final Thoughts

I hope you give Cheesy Sausage-Stuffed Spaghetti Squash a spot in your weeknight rotation—it’s cozy, full of flavor, and guaranteed to please just about everyone at the table. Let me know how you like it, and don’t be surprised if it gets requested again and again!

Cheesy Sausage-Stuffed Spaghetti Squash Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Cheesy Sausage-Stuffed Spaghetti Squash is a delicious and satisfying low-carb meal that combines the flavors of Italian sausage, marinara sauce, and melted cheese stuffed into roasted spaghetti squash boats.

Ingredients

Scale

For the Spaghetti Squash:

2 medium spaghetti squash
1 tablespoon olive oil
Salt and black pepper to taste

For the Filling:

1 pound Italian sausage (mild or spicy, casings removed)
1 small yellow onion (diced)
2 cloves garlic (minced)
1 cup marinara sauce
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare the Squash: Slice each spaghetti squash in half lengthwise, remove the seeds, drizzle with olive oil, season with salt and pepper, and roast cut side down for 35 to 40 minutes until tender.
Cook the Filling: Brown the sausage in a skillet, then add onion, garlic, marinara sauce, oregano, and red pepper flakes; simmer for 5 minutes.
Combine Ingredients: Shred the cooked squash, mix with the sausage mixture, and spoon back into the squash shells.
Add Cheese and Bake: Top with mozzarella and Parmesan, bake for 10-12 minutes until cheese melts.
Garnish and Serve: Garnish with parsley and serve hot.