Italian Sausage and Spinach Stuffed Spaghetti Squash is similar to your preferred Italian sausage pasta! Other than in this recipe, whatever is packed into the roasted spaghetti squash! This relaxing supper is loaded with veggies (spinach, tomatoes, and mushrooms). It’s gluten-free and low-carb.

Italian sausage packed spaghetti squash

This recipe is so filling and scrumptious, you will not miss out on routine pasta at all! Spaghetti squash works terrific as a gluten-free and low-carb replacement for routine pasta  It’s a terrific meal to have on your table when the nights get cold and you long for home cooking yet wish to be mindful about your calorie consumption and minimize the variety of carbohydrates.

Initially, the squash is roasted in the oven, and after that packed with prepared Italian sausage, spinach, tomatoes, and mushroom mix! Leading packed spaghetti squash with some shredded Parmesan cheese, and put it back in the oven to melt the cheese! That’s it! Your entire household will like this basic supper and it will rapidly turn into one of your favorites! What’s even much better is that Italian packed spaghetti squash is an easy weeknight meal that you can make year-round.

Sausage Stuffed Spaghetti Squash with Tomatoes, Spinach, and shredded cheese on a baking sheet.

Why make it

  • Low-carb, gluten-free recipe. If you’re attempting to cut down on carbohydrates, sausage-stuffed spaghetti squash is a best option! Loaded with Italian sausage, spinach, mushrooms, and a little number of tomatoes this recipe is low-carb and gluten-free. It’s a terrific alternative to routine pasta.
  • Fantastic discussion. It’s simple to make your supper appearance quite by packing a vibrant squash with more vibrantingredients Impress your friends and family with this easy-to-make yet fancy-looking supper. It’s a restaurant-quality meal made at home.
  • Very little clean-up. You just require one cooking pan for preparing the filling for the squash. And, if you line the baking sheet with foil and after that with parchment paper for roasting the squash, then you most likely will not need to clean your flat pan at all, or the cleansing would be very little!
  • Fantastic recipe for Fall/Winter. The very best time to make this recipe is when spaghetti squash remains in season. Benefit from the seasonal fruit and vegetables and make this meal!

Sausage Stuffed Spaghetti Squash with Tomatoes, Spinach, and melted cheese on a baking sheet.

Main ingredients

  • Spaghetti squash is low in calories and exceptionally healthy, and a great source of folic acid, potassium, and beta-carotene.
  • Sausage. This recipe utilizes hot Italian sausage which includes great deals of tasty tastes and a little spice to the squash. You can utilize any other kind of spicy sausage. If you do not like hot sausage, usage moderate or sweet Italian sausage. You can likewise utilize chicken sausage. I utilized fallen apart sausage, nevertheless, you can utilize the one in cases, too – simply eliminate the cases and collapse it as you prepare it.
  • Spinach – I utilized fresh spinach, however frozen spinach can definitely be utilized! Ensure to thaw it and drain it from any liquid. I would even pat it dry with paper towels.
  • Mushrooms. You can utilize white button mushrooms, crimini, portobello, or shiitake.
  • Tomatoes. I utilized cherry tomatoes, however any fresh tomatoes would work!
  • Italian flavoring integrates simply the best dried herbs and is ideal for the packed spaghetti squash. You can likewise utilize Herbs de Provance.
  • Parmesan cheese is a should in this Italian-inspired meal!

How to make packed spaghetti squash – the introduction

Here is the recipe in a nutshell with detailed images For a more in-depth recipe, please scroll down to the recipe card.

1) Roast the squash. You will require 2 medium-sized spaghetti squash. Thoroughly slice it in half, and dig the seeds. ( Note: you can microwave the spaghetti squash for about 5 or 10 minutes prior to slicing it to soften it up. Prior to microwaving the squash – make big slits with a knife along the line where you will slice it in half.) You will have 4 squash halves. Roast them in the preheated oven at 400 F for about 40 minutes.

roasted spaghetti squash on a baking sheet.

2) Make the filling. In the meantime, you will prepare an extremely simple and extremely delicious filling by cooking hot Italian sausage with Italian flavoring and garlic and after that including spinach, tomatoes, and mushrooms.

cooked sausage with spinach, tomatoes, and mushrooms in a stainless steel skillet.

3) Things the squash. After the spaghetti squash is roasted, things it with the Italian sausage and spinach filling.

stuffed spaghetti squash with sausage, spinach, mushrooms on a baking sheet.

4) Bake the packed squash. Leading the spaghetti squash with shredded Parmesan cheese, and reheat it in the oven (or under the broiler) briefly till the cheese melts. That’s it!

stuffed spaghetti squash with sausage, spinach, mushrooms, shredded cheese on a baking sheet.

stuffed spaghetti squash with sausage, spinach, mushrooms, Parmesan cheese on a baking sheet.

Variations, replacements, and recipe notes

  • Microwave the entire spaghetti squash prior to slicing it in half. Microwave it for about 10 minutes or longer to soften it prior to you slice it in half. Make big slits in a squash with a knife along the line where you will slice it prior to including it to the microwave.
  • Can you make it meatless? Yes, utilize plant-based sausage, such as the Beyond Sausage brand name. Or, just utilize more mushrooms (Portobellos work particularly well!) and omit routine sausage.
  • Greens. You can utilize spinach, kale, or Swiss chard.
  • Include spice. Sausage-stuffed spaghetti will gain from a little heat. Usage red pepper flakes or Cayenne pepper to enliven this meal, particularly if the sausage is not spicy.
  • Fresh herbs are so crucial in this recipe! They genuinely make or break it!  I utilize fresh thyme, and it includes a great deal of taste to this Fall sausage supper.  I utilized & frac14; of an ounce – or simply a couple of sprigs of fresh thyme.  The more, the much better!  I would not suggest utilizing dried thyme.  However if you do utilize it, utilize a much smaller sized amount.
  • Toppings. When serving, top the packed squash with more grated cheese (Parmesan, Pecorino Romano, or Asiago), fresh herbs, green onions, red pepper flakes, or broken black pepper.

Storage and reheating suggestions

  • Refrigerator. Cool the remaining packed spaghetti squash in an airtight container for approximately 5 days.
  • Reheat in the oven. Reheat it in the preheated oven at 350 F for about thirty minutes.
  • Reheat in the microwave. You can likewise microwave the leftovers. For the very best and fastest outcomes, you can take the sausage mix out of the squash, and reheat this mix and the squash independently. Then things this mix back into the spaghetti squash.

What to serve with it

Simple, vibrant, lively, and scrumptious Fall-themed salads are a best mix with packed spaghetti squash. Here are my favorites:

  • Arugula Salad with Apples, Cranberries, Pecans, and Balsamic Dressing
  • Cranberry Spinach Salad with Cashews and Goat Cheese and Lemon-Honey Poppy Seed Dressing
  • Fall Salad with Arugula, roasted Butternut Squash, dried Figs, toasted sliced up Almonds, and Pomegranate Seeds.
  • Easy Spinach Salad with Pine Nuts, Parmesan Cheese
  • Arugula Salad with Pears, Apples, and Cashews

Other spaghetti squash recipes you may like

  • Southwestern Spaghetti Squash with Chicken
  • Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
  • Bacon, Spaghetti Squash, and Parmesan Fritters
  • Parmesan Zucchini and Spaghetti Squash with Pine Nuts
Italian Sausage Stuffed Spaghetti Squash with Tomatoes, Spinach, and melted cheese on a baking sheet.

Print

Italian Sausage and Spinach Stuffed Spaghetti Squash

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Italian Sausage and Spinach Stuffed Spaghetti Squash is similar to your preferred Italian sausage pasta! Other than in this recipe, whatever is packed into the roasted spaghetti squash! This relaxing supper is loaded with veggies (spinach, tomatoes, and mushrooms). It’s totally gluten-free, low-carb, and keto-friendly!
Course Main Dish
Food American, Italian, Mediterranean
Keyword sausage packed spaghetti squash, packed spaghetti squash
Preparation Time 20 minutes
Prepare Time 40 minutes
Overall Time 1 hour
Portions 6 individuals
Calories 561 kcal
Author Julia

Ingredients

Spaghetti squash

  • 2 spaghetti squash medium size
  • 2 tablespoons olive oil
  • salt and pepper

Packing

  • 1 tablespoon olive oil
  • 16 oz hot Italian sausage fallen apart
  • 8 oz mushrooms sliced
  • & frac12; teaspoon Italian flavoring or Herbs from Provence
  • 4 cloves garlic minced
  • red pepper flakes
  • 10 oz spinach
  • 5 oz cherry tomatoes sliced
  • 6 oz Parmesan cheese shredded
  • fresh thyme for garnish

Directions

How to roast spaghetti squash

  • Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
  • Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Repeat with a 2nd squash.
  • ( Note: prior to cutting each squash, you can microwave it. In this case, make big slits with a knife in a spaghetti squash along the line where you will slice it in half. Then, microwave the entire squash for about 5 or 10 minutes to soften it a bit. Then cut each squash in half.)
  • Drizzle olive oil over the cut sides and within the squash. Kindly season with salt and pepper.
  • Location the 4 squash halves on the ready baking sheet cut side down.
  • Bake for about 30 or 40 minutes on the middle rack. Eliminate it from the oven when it’s prepared through and soft. You can inspect by pulling the baking sheet out of the oven and piercing the squash with the fork – it must be soft.
  • Continue with the remainder of the recipe while the squash remains in the oven.

Make the stuffing

  • Make the packing while the spaghetti squash is roasted in the oven. Heat 1 tablespoon of olive oil on medium heat in a big, high-sided frying pan.
  • Include fallen apart sausage and sliced mushrooms and prepare on medium heat for about 5 minutes or till the sausage is prepared. Drain pipes excess fat if you like. Or, you might leave it in considering that you will be including a great deal of spinach to be wilted in the exact same frying pan.
  • Include minced garlic, Italian flavoring, red pepper flakes, and sliced tomatoes (booking some for later usage).
  • Include fresh spinach in batches to the sausage mix and cook till the spinach wilts.

How to pack spaghetti squash

  • By this time, you have roasted the spaghetti squash for 30 or 40 minutes. Eliminate it from the oven and turn prepared squash halves cut sides up.
  • Let it cool a little.
  • Divide the Italian sausage mix amongst the 4 halves and things the squash till the mix is leveled. Leading with the staying sliced up cherry tomatoes and the shredded Parmesan cheese.
  • Return packed spaghetti squash to the preheated oven and roast at 400 F for 15 more minutes till the cheese mix melts.
  • When serving, leading with fresh thyme.

Nutrition

Calories: 561 kcal| Carbohydrates: 28 g| Protein: 26 g| Fat: 40 g| Hydrogenated Fat: 15 g| Polyunsaturated Fat: 5 g| Monounsaturated Fat: 18 g| Cholesterol: 77 mg| Salt: 1104 mg| Potassium: 1011 mg| Fiber: 7 g| Sugar: 11 g| Vitamin A: 5157 IU| Vitamin C: 28 mg| Calcium: 480 mg| Iron: 4 mg

The post Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms appeared initially on Julia'' s Album.