Description
This Cheesy Sausage-Stuffed Spaghetti Squash is a delicious and hearty low-carb meal featuring roasted spaghetti squash filled with a savory Italian sausage mixture, ricotta, and mozzarella cheeses. It’s baked until bubbly and golden, making it a perfect comforting dinner that’s both satisfying and nutritious.
Ingredients
Scale
Spaghetti Squash
- 2 medium spaghetti squash
- Olive oil
- Salt and pepper, to taste
Sausage Filling
- 1 lb Italian sausage (bulk sausage, not in casing)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup marinara sauce (store-bought or homemade)
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (divided from 1 cup)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh basil, chopped (optional)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup shredded mozzarella cheese (remaining half for topping)
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each squash half with olive oil and season with salt and pepper.
- Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40-45 minutes, or until the squash is tender and easily pulls apart into strands with a fork.
- Cook the Sausage: While the squash is roasting, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-8 minutes.
- Sauté Onion and Garlic: Add the diced onion and garlic to the skillet with the sausage and cook for an additional 2-3 minutes, until softened and fragrant.
- Mix in Sauce and Cheeses: Stir in the marinara sauce, ricotta cheese, half of the shredded mozzarella, Parmesan cheese, oregano, and fresh basil if using. Season with salt and pepper to taste. Let the mixture simmer for 5 minutes until heated through and well combined.
- Prepare the Squash “Noodles”: Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh into strands, creating “noodles.”
- Stuff the Squash: Spoon half of the sausage mixture into each squash half, mixing the sausage filling into the squash strands. Top with the remaining shredded mozzarella cheese.
- Bake Until Bubbly: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and let cool for a few minutes. Garnish with extra fresh basil or parsley if desired, and serve hot.
Notes
- You can substitute the Italian sausage with ground turkey or chicken for a leaner option.
- Make sure not to overcook the spaghetti squash to keep the strands firm and noodle-like.
- If fresh basil isn’t available, dried basil can be used but add it during cooking to develop the flavor.
- This dish can be prepared ahead of time and refrigerated before the final bake step; just add a few extra minutes when baking to heat through.
- For extra flavor, consider adding red pepper flakes to the sausage mixture for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
