Description
Cheesy Sausage-Stuffed Spaghetti Squash is a hearty and comforting low-carb dinner option featuring roasted spaghetti squash halves filled with a savory mixture of Italian sausage, onions, garlic, marinara sauce, and topped with melted mozzarella and Parmesan cheese. This gluten-free American classic combines flavorful ingredients into a satisfying main course suitable for family dinners or special occasions.
Ingredients
Scale
Spaghetti Squash
- 2 medium spaghetti squash, halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper to taste
Sausage Filling
- 1 pound Italian sausage (mild or spicy)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 cup marinara sauce
Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat and prepare squash: Preheat the oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet.
- Roast squash: Roast the squash for 35 to 40 minutes until the flesh is tender and can be easily shredded with a fork.
- Cook sausage mixture: While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
- Sauté onions and seasonings: Add the finely diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic and dried Italian seasoning and cook for another minute to release aromas.
- Add marinara sauce: Pour in the marinara sauce and allow the mixture to simmer gently for 5 minutes, letting the flavors meld together.
- Shred squash flesh: Remove the roasted squash from the oven and use a fork to gently shred the flesh into spaghetti-like strands, keeping the strands inside the shells.
- Fill and top squash: Evenly distribute the sausage and marinara mixture into each squash half and stir slightly to combine with the squash strands. Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top.
- Bake stuffed squash: Return the stuffed squash halves to the oven and bake for 10 to 12 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from oven and garnish with chopped fresh parsley if desired. Serve warm as a delicious main course.
Notes
- Substitute turkey sausage or plant-based sausage for a lighter or vegetarian version.
- Use your favorite marinara or pasta sauce to customize the flavor profile.
- Roasting time may vary depending on squash size, so test tenderness with a fork.
- For a spicier dish, opt for spicy Italian sausage or add red pepper flakes.
- Leftovers can be refrigerated and reheated in the oven for best texture.
