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Sausage Stuffed Spaghetti Squash is presented as a colorful and appetizing featured image, showcasing the dish's vibrant ingredients.

Sausage Stuffed Spaghetti Squash Easy

This recipe offers a delicious and easy way to enjoy spaghetti squash. The squash is roasted until tender, then filled with a savory sausage, vegetable, and tomato mixture, topped with cheese, and baked to bubbly perfection. It's a comforting and satisfying meal perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash about 2-3 pounds
  • 1 tablespoon olive oil
  • 1 pound Italian sausage sweet or hot
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped for garnish

Equipment

  • Oven
  • baking sheet
  • large skillet
  • knife
  • cutting board
  • Spoon
  • fork
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise.
  3. Scoop out the seeds and stringy pulp.
  4. Brush the cut surfaces with olive oil and season with salt and pepper.
  5. Place the squash halves cut-side down on a baking sheet.
  6. Bake for 40-50 minutes, or until the flesh is easily pierced with a fork.
  7. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat.
  8. Add the sausage and cook, breaking it up with a spoon, until browned.
  9. Drain off any excess grease.
  10. Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.
  11. Add the garlic and cook for 1 minute more.
  12. Stir in the diced tomatoes (with their juice), Italian seasoning, salt, and pepper.
  13. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  14. Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. Leave the strands inside the squash halves.
  15. Add the cooked sausage mixture to the squash halves, distributing it evenly.
  16. Sprinkle with Parmesan cheese and then top with mozzarella cheese.
  17. Return the stuffed squash to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
  18. Garnish with fresh parsley and serve immediately.

Notes

For a moister filling, add a splash of tomato juice from the canned tomatoes to the sausage mixture. Experiment with different types of Italian sausage to customize the flavor. For a golden-brown, bubbly crust, preheat the broiler for a minute or two before the final bake, watching carefully to prevent burning. Leftovers can be stored in the refrigerator for up to 3 days.