Description
This cheesy sausage-stuffed spaghetti squash is a hearty, satisfying meal that’s packed with flavor but light on carbs. Roasted spaghetti squash is filled with savory sausage, marinara sauce, and melty cheese for a delicious low-carb twist on classic Italian flavors. Perfect for meal prep or an easy dinner!
Ingredients
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2 medium spaghetti squash
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1 tablespoon olive oil
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Salt and pepper, to taste
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1 pound Italian sausage (mild or spicy, casings removed)
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1/2 yellow onion, diced
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2 cloves garlic, minced
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1 cup marinara sauce
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1/2 teaspoon Italian seasoning
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1/4 teaspoon red pepper flakes (optional)
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1 1/2 cups shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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Fresh basil or parsley, for garnish (optional)
Instructions
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Preheat the oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.
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Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes or until the flesh is tender and can be easily shredded with a fork.
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While the squash is roasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Add the onion and cook for 3–4 minutes until softened.
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Stir in the garlic, marinara sauce, Italian seasoning, and red pepper flakes. Let it simmer for 5 minutes, then remove from heat.
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Once the squash is done, flip them over and use a fork to gently loosen the strands. Leave the strands in the shells.
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Divide the sausage mixture evenly among the squash halves. Top each with mozzarella and Parmesan cheese.
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Return to the oven and bake for another 10–12 minutes, or until the cheese is melted and bubbly.
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Garnish with fresh basil or parsley, if desired. Serve warm.
Notes
Use chicken sausage for a leaner option.
Add some sautéed spinach or mushrooms to the filling for extra veggies.
This dish stores well in the fridge for up to 4 days and reheats nicely.