Cheesy Sausage-Stuffed Spaghetti Squash

Why You’ll Love This Recipe

Cheesy Sausage-Stuffed Spaghetti Squash is a hearty, low-carb comfort dish that’s packed with savory sausage, flavorful marinara, and gooey melted cheese—all baked right into the squash shells. It’s an easy, satisfying meal that’s perfect for busy weeknights, meal prep, or anyone craving a lighter twist on pasta night.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghetti squash (halved and seeds removed)
olive oil
salt
black pepper
Italian sausage (mild or spicy, casings removed)
garlic (minced)
onion (chopped)
marinara sauce (homemade or store-bought)
shredded mozzarella cheese
grated parmesan cheese
fresh basil or parsley (for garnish)

directions

Preheat oven to 400°F (200°C). Drizzle cut sides of spaghetti squash with olive oil, then season with salt and pepper.

Place squash halves cut side down on a baking sheet. Roast for 35–40 minutes, or until tender and strands easily pull apart with a fork. Let cool slightly.

Meanwhile, cook sausage in a skillet over medium heat until browned, breaking it into crumbles. Add onion and garlic, cooking until softened.

Stir in marinara sauce and simmer for 5–7 minutes to blend flavors. Remove from heat.

Once squash is cool enough to handle, scrape the inside with a fork to loosen the strands, keeping them inside the shell.

Mix the sausage mixture into the squash, then top with mozzarella and parmesan.

Return to oven and bake for 10–15 minutes until cheese is melted and bubbly. Broil for 2 minutes for golden top if desired.

Garnish with fresh herbs and serve hot.

Servings and timing

This recipe yields 2–4 servings (1 stuffed squash = 2 servings).
Preparation time: 15 minutes
Roasting time: 40 minutes
Final bake: 10–15 minutes
Total time: 1 hour 10 minutes

Variations

Use ground turkey or chicken sausage for a leaner option.
Add sautéed spinach, mushrooms, or bell peppers to the filling.
Swap marinara for Alfredo or pesto for a creamy or herby twist.
Make it spicy with crushed red pepper flakes or hot Italian sausage.
Top with ricotta or a dollop of Greek yogurt for extra creaminess.

storage/reheating

Store in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F (175°C) or microwave until warmed through.
Freeze unbaked filled halves for up to 2 months—thaw before baking.

FAQs

Can I microwave the squash instead of roasting?
Yes, microwave cut-side down in a dish with water for 10–12 minutes until tender.

What kind of sausage works best?
Italian sausage—mild or spicy—gives great flavor, but any sausage works.

Is this keto-friendly?
Yes, it’s low in carbs and high in protein and fat.

Can I prep this ahead of time?
Absolutely—assemble up to a day ahead and bake when ready.

Can I make it vegetarian?
Yes, use plant-based sausage or skip it and load up on veggies and beans.

Conclusion

Cheesy Sausage-Stuffed Spaghetti Squash is a cozy, craveable dish that’s rich in flavor without the heaviness of pasta. With its cheesy topping, savory sausage filling, and tender squash base, it’s a feel-good meal that’s as easy to make as it is satisfying to eat.

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