This recipe for stuffed spaghetti squash with Italian sausage and veggies was created when I had a spaghetti squash that had been sitting on my counter for over a month. (Did you know they can last for 1-3 months?) I wanted to find a new way to use it and also happened to have a pound of fresh Italian sausage from one of my favorite local farmers in the fridge. So off I went to Google to search, “spaghetti squash Italian sausage.” This is my go-to method for finding recipe inspiration
I found a recipe on Epicurious (which is one of my most favorite and trusted sources) for Spaghetti Squash with Sausage Filling that looked appealing. It was originally published in Bon Appetit in 2008 and had 129 four-fork reviews and 96 perfect of people said they’d make it again. That’s a winner in my book. The recipe featured a short ingredients list and I happened to have everything on hand for it. The ingredients list was so short, in fact, that I decided to take some creative liberty with the stuffing mixture and bulk it up by adding more veggies and spices.
The result was a delicious combo of spaghetti squash, Italian sausage, veggies and marinara sauce that made for a wonderful dinner. This recipe is actually Paleo and Whole30 friendly if you skip the sprinkle of parmesan on top and be sure that your Italian sausage and marinara sauce have no sugar added. It was so good that I had to make it again just so I could photograph it and share the recipe on my blog.
Here’s a step-by-step guide to making this stuffed spaghetti squash magic.
The star players here are spaghetti squash, onion, Italian sausage, bell peppers, garlic, mushrooms, red pepper flakes, marinara sauce and spinach. I had mini peppers on hand so that’s what I used but the recipe I wrote calls for one regular sized pepper.
*Note, you could definitely sub chicken or turkey Italian sausage here but just make sure it’s the freshly ground type.
Prep the veggies by getting everything chopped up. I always take a moment to admire the pretty colors.
Cut the spaghetti squash in half and scoop out the seeds using a big spoon.
I loved the cooking method that Bon Appetit recommended for the spaghetti squash. Once you cut it in half, you wrap it in plastic wrap and then cook them one at a time in the microwave. This cooking method was much more successful for me than trying to microwave an entire spaghetti squash. The one time I tried that I had a massive explosion and never got brave enough to do it again. Note, if you’re not down with plastic wrap or the microwave, you can cook the squash in the oven. I use this method.
While the spaghetti squash is cooking, sautee the onions, mushrooms, peppers and sausage in a large skillet. Once the veggies are soft and the sausage is brown, you add the garlic and spinach.
Remove from heat and add the marinara sauce and red pepper flakes. If spicy isn’t your thing, leave the red pepper flakes out.
Carefully unwrap the spaghetti squash and use a fork to pull out the squash.
You want to get most of the squash out but leave enough so that the shells won’t fall apart when you stuff them.
Add your spaghetti squash to the meat, veggie and sauce mixture.
And stir until the squash is covered in the sauce and the veggies and meat are incorporated throughout.
Divide the mixture between the two shells and bake. If you’re going the Paleo/Whole30/Dairy-Free way, skip the cheese.
Otherwise, give it a sprinkle of parmesan before you pop it in the oven. Cook until heated through and then top with fresh herbs if you have some on hand. Not necessary but definitely adds a nice pop to the flavor. I used basil and parsley from my herb garden.
This is a great dish for leftovers and also a great dish for sharing! I delivered half of this last batch to a friend of mine along with a salad and some fresh fruit. It’s also a great dish for prepping ahead. You can get the filling made and the squash stuffed and then hold them in the fridge until you’re ready to cook.
Give it a try! I also bet this would be a great way to sneak more veggies to kids. The filling tastes amazing and super spaghetti with meat sauce-ish!
Stuffed Spaghetti Squash with Italian Sausage and Veggies
