Description

This Stuffed Spaghetti Squash with Sausage and Spinach is a low-carb, high-flavor dinner recipe made with roasted spaghetti squash, savory Italian sausage, fresh spinach, and melty cheeses. Perfect for healthy weeknight meals or comforting make-ahead dinners, this gluten-free recipe delivers comfort food without the guilt.

Ingredients

1 large spaghetti squash

8 oz Italian sausage

2 cups fresh spinach

2 cloves garlic, minced

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/4 tsp crushed red pepper flakes

1 cup tomato sauce

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F. Slice spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and roast cut-side down for 35–40 minutes.

2. Heat olive oil in a skillet. Cook Italian sausage until browned. Add garlic and stir until fragrant. Add spinach and sauté until wilted. Season with salt, pepper, and red pepper flakes.

3. Stir in tomato sauce to the sausage-spinach mixture and let simmer for 5 minutes.

4. When squash is tender, use a fork to shred the flesh into spaghetti-like strands.

5. Top each squash half with the sausage mixture. Sprinkle with mozzarella and parmesan cheese.

6. Bake for another 10–15 minutes until the cheese is bubbly and melted.

7. Let cool slightly before serving. Scoop and enjoy directly from the shell.

Notes

Use sweet or hot Italian sausage depending on your spice preference.

Add mushrooms or chopped bell peppers for more veggies.

You can use turkey or vegan sausage as alternatives.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 480
Sugar: 7g
Sodium: 920mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 27g
Cholesterol: 65mg