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Turn simple spaghetti squash into a hearty low-carb meal with this stuffed squash recipe! Filled with roasted squash, seasoned Italian sausage, and a creamy tomato blend, it delivers all the comfort of a pasta dish while keeping carbs at just 9g per serving. With gooey cheese and fresh herbs, this keto, gluten-free dinner is a perfect option for a guilt-free treat. Whether you're aiming to stay low-carb or just love comforting flavors, this dish hits all the right notes.
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Updated on Fri, 07 Mar 2025 05:20:16 GMT
Savory Spaghetti Squash Stuffed with Sausage Pin it
Savory Spaghetti Squash Stuffed with Sausage | cuisinegenial.com

Create a delicious low-carb alternative to traditional pasta with tender roasted spaghetti squash. This hearty dish features savory Italian sausage and melted cheese for a comforting meal that fits keto and gluten-free diets while still delivering rich, satisfying flavors.

The key to perfect spaghetti squash lies in proper roasting technique, which ensures ideal texture and tenderness.

Key Components

  • Spaghetti Squash: Select a 2-3 pound squash
  • Ground Italian Sausage: Use 85% lean meat
  • Mozzarella: Fresh, low-moisture type
  • Parmesan Cheese: Grate just before using
  • Onion: Medium yellow, diced small
  • Garlic Cloves: Fresh, finely minced

Preparation Method

1. Prepare the Squash:
Split squash lengthwise, remove seeds. Brush cut sides with olive oil, season with salt and pepper. Place cut-side down on lined baking sheet. Roast at 400°F for 35-40 minutes until fork-tender.
2. Cook the Sausage:
Brown sausage in large skillet over medium-high heat until cooked through. Remove with slotted spoon. Sauté diced onion in remaining fat until golden, 5-7 minutes. Add garlic, cook 30 seconds more.
3. Make the Sauce:
Combine sausage, onions, and garlic in skillet. Add marinara and seasonings. Simmer 10-15 minutes until thickened.
4. Prepare Squash Strands:
Once cooled slightly, scrape squash into strands with fork, leaving thin shell. Season strands.
5. Final Assembly:
Combine squash with half the sauce mixture. Fill shells, top with remaining sauce. Add cheese layer. Broil 3-5 minutes until golden.
Sausage Stuffed Spaghetti Squash Recipe Pin it
Sausage Stuffed Spaghetti Squash Recipe | cuisinegenial.com

Storage Instructions

Allow dish to rest 5 minutes before serving. For advance preparation, cook squash and sauce up to 2 days ahead. Store components separately in refrigerator. Reheat assembled dish at 350°F for approximately 20 minutes.

Serving Suggestions

  • Fresh garlic bread
  • Classic Caesar salad
  • Garlic green beans
  • Parmesan roasted broccoli
  • Garden salad
  • Italian bread
Easy Sausage Stuffed Spaghetti Squash Recipe Pin it
Easy Sausage Stuffed Spaghetti Squash Recipe | cuisinegenial.com

Temperature Guidelines

Watch carefully during broiling as cheese can quickly over-brown. If top browns too rapidly, lower oven rack and switch to bake setting. Cover with foil when reheating leftovers to prevent cheese from burning.

This recipe demonstrates how healthy cooking can deliver satisfying comfort food flavors. The combination of proper technique and quality ingredients creates a memorable meal suitable for both everyday dinners and special occasions.

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Best Sausage Stuffed Spaghetti Squash Recipe | cuisinegenial.com

Recipe Notes

Mastering this dish comes with practice and attention to detail at each step. Proper squash preparation and careful layering are essential for achieving the best results consistently.

Frequently Asked Questions

→ What should I look for in a spaghetti squash?
Pick one that feels solid, has a bright yellow color, and seems heavier than it looks.
→ Can I prepare parts of this dish in advance?
Sure thing! You can make the filling and roast the squash ahead, then combine and bake when you're ready.
→ How can I store extras?
Put them in a sealed container and refrigerate for up to three days. Reheat using the oven or microwave.
→ Is it okay to switch up the sausage?
Absolutely, just use any ground sausage you like—mild or spicy both work great!
→ Does this freeze well?
Definitely! Assemble everything, skip the final baking, and freeze for up to two months.

Stuffed Spaghetti Squash

A cozy dish made with roasted spaghetti squash loaded with creamy tomato sauce and savory Italian sausage.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Ferdaous

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Italian

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free

Ingredients

→ To prepare the spaghetti squash

01 1 small spaghetti squash weighing around 1.5–2 pounds
02 A light spritz of coconut oil
03 Sea salt to preference

→ For the stuffing

04 1 tablespoon of butter
05 2 tablespoons of yellow onion, finely diced and peeled
06 1 pound of ground Italian sausage (mild, not in casings)
07 2 garlic cloves that are smashed
08 1 cup of tomato sauce
09 1/2 cup of heavy cream
10 1/4 teaspoon of dried oregano
11 1/2 teaspoon of dried basil
12 1/8 teaspoon of optional red pepper flakes
13 Black pepper to taste (about 1/4 teaspoon)
14 Sea salt to taste (around 1/4 teaspoon)

→ For topping and assembly

15 1/4 cup of shredded mozzarella cheese
16 2 tablespoons of finely grated parmesan cheese

Instructions

Step 01

Turn the oven on to 350º Fahrenheit. Slice the squash lengthwise and use a spoon to remove the seeds.

Step 02

Spray some coconut oil on the squash cuts and sprinkle with salt. Lay them cut-side down on a baking sheet. Bake for 35 to 40 minutes, depending on how soft you'd like it. In my oven, 35 minutes makes it firmer, while 40 minutes makes it softer. Check by poking with a fork; it should slide in without resistance. Once it’s done, take it out of the oven.

Step 03

While the squash is in the oven, start cooking the filling. Put a large pan over medium-high heat and melt the butter. Once the bubbling stops, toss in the onion.

Step 04

Let the onion cook, stirring every now and then, until it softens and just starts getting some color. Add the sausage and stir occasionally until it browns completely. Drain off any leftover fat.

Step 05

Add the garlic and cook for another minute. Then pour in the tomato sauce and heavy cream. Toss in the basil, oregano, pepper flakes, black pepper, and salt. Stir everything together and cook till the sauce thickens. Adjust the seasoning to taste and set aside.

Step 06

Once the squash is cooked and cool enough to handle, adjust the oven to 400º Fahrenheit. Flip the squash halves over so the cut side is facing up on the baking sheet.

Step 07

Spoon the sausage filling into the squash halves. Sprinkle each with parmesan and mozzarella cheese. Pop them back into the oven for 5 minutes or until the cheese is gooey and melted. To serve, you can either split each half into thirds or scoop the insides out along with the filling. Enjoy!

Notes

  1. Perfect if you’re eating low-carb, grain-free, ketogenic, diabetic, or Banting
  2. For firmer squash, bake 35 minutes; for softer, go for 40 minutes
  3. You can either serve it by slicing up the halves or scooping out the insides

Tools You'll Need

  • A baking tray
  • Large frying pan
  • Oven gloves or tongs

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk-based ingredients

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 396
  • Total Fat: 31 g
  • Total Carbohydrate: 10 g
  • Protein: 19 g