Italian Sausage and Spinach Stuffed Spaghetti Squash

Mom and I spent the other evening watching Netflix’s new Where the Crawdads Sing while eating these amazing stuffed spaghetti squashes. It was the perfect comfort food to enjoy for a little break. I was happily surprised at how filling this meal was, considering it is mostly made up of roasted squash and bit of vegetable and sausage filling. It was something healthier to put on the menu, and I thoroughly enjoyed it!

This spaghetti squash is filled with delicious Italian sausage, tomatoes, spinach, and gooey cheeses. The filling makes enough to top off 6 halves of spaghetti squash, making it the perfect meal for family, or leftover lunches! It’s homey and warm, and I love the combination of flavors. Though I am partial to Italian food!

I love reading old recipes from the 18th and 19th centuries, and stuffed squash was actually a common meal for many in the late 1600s and early 1700s. In fact, it was more common to eat squash mashed up with spices and sweeteners and then served back inside of the roasted squash.

There are so many variants of stuffed squash recipes all over the world, and it can be a fun challenge to see what you can turn into a meal. You could easily turn this recipe into something new by adding brown rice or lentils!

the method:

The squash is first roasted for about 20 minutes in a hot oven at around 425° F. This helps to soften the squash as the filling is cooked over the stovetop rather than directly in the squash’s cavity.

Spaghetti squash is hard! It can be difficult to cut, so make sure that you use a sharp knife. It is naturally stringy, representing spaghetti noodles after it has been roasted. You can choose to roast your squash for longer than I suggest if you want a more mashable filling, but I like the squash a bit stiffer so that it truly feels you are eating a pasta dish.

To prepare the filling, I suggest using a mild Italian sausage. You may choose to use a spicy sausage or season your own. A good rule of thumb for excellent sausage is about 80/20 lean meat to fat, and that really brings some delicious flavor to this dish. Once the filling has cooked, it is scooped into the partially roasted squash, topped with cheese, and then roasted again for another 25 minutes or so. You want that cheese to get those lovely golden brown spots on top for some serious gooey strings!

Once the squash has finished roasting, it can be served as is on the plate, or you can scoop out the innards and serve it like spaghetti. This might be easier for little ones to eat, though it is fun to scrape out the “noodles” and make it feel like you are playing with your food a bit.

I hope that you enjoy making this warm and cozy meal! It is perfect for a healthier option on a chilly winter’s day.

xoxo Kayla

Italian Sausage and Spinach Stuffed Spaghetti Squash

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Yield: 6

Author: Kayla Lobermeier

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Ingredients

• 3 medium spaghetti squash
• 2 tbsp olive oil
• 2 tsp kosher salt, divided
• 2 tsp black pepper, divided
• 4 tbsp salted butter
• 2 cups sliced brown mushrooms
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tsp dried oregano or 1 tsp fresh
• 2 tsp dried parsley or 1 tsp fresh
• pinch of red pepper flakes
• 1 lb Italian sausage
• 2 loosely packed cups spinach
• 6 oz tomato paste
• 28 oz can diced tomatoes
• 1/2 cup heavy cream
• 1 cup parmesan, shredded
• 8 oz mozzarella, sliced
• 1/2 cup pecorino romano, shredded

Instructions

1. Preheat the oven to 425° F. Line 2 baking sheets with parchment and set them aside.
2. Slice the spaghetti squash in half, lengthwise, and scoop out the seeds and stringy flesh. Drizzle olive oil over each half and sprinkle them with 1 teaspoon of the salt and 1 teaspoon of the pepper, dividing it evenly.
3. Place the spaghetti squashes flesh side down on the baking sheets, 3 halves per sheet, and roast for 20 minutes.
4. Meanwhile, make the filling. Melt the butter in a large skillet over medium heat. Saute the mushrooms until the soak up all of the butter and omit their own juices, about 7-8 minutes. Add in the onion and garlic and cook until the onion is translucent, about 5 minutes. Season with the remaining salt, pepper, and the oregano and red pepper flakes.
5. Add the Italian sausage and brown the meat, crumbling it as it cooks. Once the pork has browned, stir in the spinach and cook until wilted, about 1-2 minutes.
6. Stir in the tomato paste until it warms and coats the filling. Add the diced tomatoes and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 5-8 minutes or until the filling thickens slightly. Stir in the cream and simmer another 2-4 minutes. Remove the pan from heat.
7. Turn the spaghetti squash halves over and sprinkle them with the parmesan cheese, dividing it evenly. Fill each squash's cavity with the sausage filling until it slightly mounds over the top but does not spread over the sides. Top the filling with the sliced mozzarella cheese and shredded pecorino romano. Season with salt and pepper, if preferred.
8. Roast the squashes in the oven for another 20-25 minutes or until the cheese has melted and is golden brown on top, and the squash is easily pierced with a fork.
9. Serve the squash hot garnished with thyme or oregano.

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