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Stuffed spaghetti squash on baking sheet with parchment paper.

Stuffed Spaghetti Squash

Veronica Thompson
Stuffed Spaghetti Squash is the perfect substitute for traditional pasta, providing a lighter and more nutritious option.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4
Calories 335 kcal

Ingredients
  

  • 1 small spaghetti squash
  • avocado spray or olive oil spray
  • ½ cup onion chopped
  • 1 pound Italian turkey sausage or ground
  • 2 cloves garlic minced
  • 1 cup marinara sauce
  • 1 teaspoon dried basil
  • 2 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons grated parmesan cheese
  • ½ cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 350℉. Cut the ends of the spaghetti squash crosswise, then cut it in half lengthwise. Scoop out and remove the seeds and stringy flesh.
  • Spray squash with avocado or olive oil and sprinkle with salt. Then, place the inside of the squash down on a baking sheet lined with parchment paper. Bake for 40-45 minutes or until tender using a fork. Then, remove the squash from the oven.
  • While the squash is baking, heat a large skillet over medium heat. Add the olive oil.
  • Next, add the chopped onion, stirring occasionally until the onion is translucent. Add the sausage. If using links, remove them from the casings. Cook the sausage until it is browned, for about 5 minutes.
  • Add the garlic to the sausage and cook for one minute. Next, add the marinara sauce, dried basil, oregano, salt, and black pepper. Reduce heat and simmer for about 5 minutes or until the sauce has thickened, stirring occasionally. Set aside until spaghetti squash has finished baking.
  • Once the squash is tender, remove from the oven. Using oven mitts, turn each squash half over, with the inside of the squash side up. Increase the temperature of the oven to 400℉.
  • Take a fork and scrape the inside of the squash, creating spaghetti squash noodles. Add the spaghetti squash noodles to the marinara sausage mixture and mix together. Then, spoon the mixture back into the spaghetti squash shells. Sprinkle it with parmesan and mozzarella cheese. Bake at 400℉ for about 10 minutes or until the cheese is melted.
  • Remove from the oven and let it cool for a few minutes before serving. Serve by cutting each squash half into two pieces, creating four servings. Enjoy!

Notes

Storage Instructions

Transfer any remaining portions into airtight containers once the stuffed squash has cooled to room temperature. Place the stuffed spaghetti squash in the refrigerator for 3-4 days. 
 
To reheat, microwave individual portions for 45 to 90 seconds or until warmed. Or heat them in the oven at 375℉ for 10 to 15 minutes, covering them to prevent them from drying them out.

Nutrition

Calories: 335kcalCarbohydrates: 29gProtein: 24gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 73mgSodium: 1662mgPotassium: 737mgFiber: 6gSugar: 14gVitamin A: 855IUVitamin C: 46mgCalcium: 210mgIron: 13mg
Keyword Stuffed Spaghetti Squash, Stuffed Spaghetti Squash with Sausage
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