Stuffed spaghetti squash with Italian sausage and veggies. Easy and can be prepped ahead. Gluten-free and option for Paleo and Whole30.
- A 3–4 pound spaghetti squash
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage (not links)
- 1 large bell pepper (any color), chopped
- 1 medium onion, chopped
- 1 cup mushrooms, sliced
- 2 cups spinach, chopped
- 2 large garlic cloves, minced
- 2 cups purchased marinara sauce (make sure there is no sugar added if you’re going Paleo or Whole30, I
- like the Whole Foods 365 Organic Marinara)
- 1/2 teaspoon red pepper flakes, more or less to taste (optional)
- 1/2 cup grated parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh basil and parsley (optional)
- Preheat oven to 400 degrees.
Cut squash in half and scoop out the seeds. Wrap in plastic wrap and cook one at a time in the microwave on a plate until tender. Depending on your microwave, this will take anywhere from 7-12 minutes, start checking it around 6 and add a minute or two based on how it’s feeling. I also flipped mine halfway through cooking. Once you remove them from the microwave, poke a hole in the plastic wrap to let steam escape and let cool.
- In the meantime, heat the olive oil in a large pan and saute the sausage, peppers, mushrooms and onions together over medium-high heat until veggies are soft and sausage is browned. Add the spinach and garlic and continue to took about another minute and then remove from heat. Stir in marinara sauce and red pepper flakes.
- Use a fork to pull the squash out of the shells but leave the shells intact by leaving a little squash around the edges. Mix the squash into the sausage mix and season to taste with salt and pepper. Divide the filling between the two shells and place in a baking dish or on a baking sheet.
- If you’re using cheese, sprinkle each half with 1/4 cup parm before baking. If not, put them straight in the oven. Bake uncovered for about 20 minutes or until heated through. You’ll have to go longer with the cooking time if the squash has been in the fridge. To serve, cut the squash half in two and place on a plate.
Recipe adapted from Bon Appetit.