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Cheesy Sausage-Stuffed Spaghetti Squash

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Hearty Spaghetti Squash Boats with Italian Sausage

Sausage-stuffed spaghetti squash is the ultimate cozy yet wholesome comfort food. Tender strands of roasted spaghetti squash act as a built-in bowl for a savory, cheesy sausage filling. Each bite is a medley of smoky Italian sausage, earthy spinach, sweet roasted red peppers, and rich marinara sauce, all topped with melty Mozzarella and nutty Parmesan.

Why this recipe works

  • This dish is as satisfying as a baked pasta but lighter and naturally gluten-free.
  • An easy (and delicious!) way to sneak in even more veggies!
  • Completely flavor-packed: roasting the squash brings out its natural sweetness, which is the perfect complement for the warm, savory Italian sausage!

Perfect for weeknight dinners or impressing guests, it’s a hearty, flavor-packed meal in one gorgeous package.

For more delicious, elevated fall dinner recipes, try this pasta with sausage ragu, cheesy skillet lasagna, or sausage and apple stuffed acorn squash next!

Ingredients for sausage stuffed spaghetti squash.
Here’s what you’ll need to make sausage-stuffed spaghetti squash.

What You’ll Need

  • Spaghetti squash, which is a super unique vegetable that mimics pasta when cooked. It has a tender, yet crisp texture.
  • Olive oil, kosher salt, and black pepper to season the squash.
  • Spicy or sweet Italian sausage: You can use pork or chicken sausage, whichever you prefer (you’ll need 3 links). Go ahead and remove the casings.
  • Shallot, fresh spinach, garlic, crushed red pepper flakes, to add to the filling.
  • Marinara sauce: Use a sauce you really love or make marinara sauce at home! If using store-bought, I really love Rao’s Tomato Basil.
  • Roasted red peppers, for a bit of added sweetness.
  • Shredded whole milk Mozzarella cheese: Please be sure to use whole milk, as it melts better than skim!
  • Grated Parmesan cheese, for a nutty, salty flavor.
  • Fresh basil for serving
  • Flaky sea salt, sprinkled on top.

Roasting halved spaghetti squash on a sheet pan.
Season with olive oil, salt, and pepper, then roast cut side down (they’re cut side UP above to show seasoning, be sure to flip them over).

Step-by-Step Directions

Full quantities and instructions can be found in the recipe card below.

  1. Roast the squash. Preheat oven to 400°F. Halve 2 spaghetti squashes lengthwise, scoop out seeds, and drizzle with olive oil. Season with salt and pepper, then roast cut-side down on a lined baking sheet for 35-40 minutes until fork-tender.
  2. Prepare the filling. Cook Italian sausage in a skillet with olive oil, breaking it into pieces. Add chopped shallot and cook until softened. Stir in garlic, baby spinach, crushed red pepper flakes, marinara sauce, and roasted red peppers. Simmer.
  3. Stuff and bake. Flip roasted squash halves, fluff strands with a fork, and fill with sausage mixture. Top with shredded mozzarella and Parmesan. Bake for 15 minutes at 400°F until cheese is melted.
  4. Finish and serve. Garnish with fresh basil, flaky sea salt, and black pepper. Serve immediately!
Bake spaghetti squash until the cheese has melted.
This makes 4 large servings to share!

Ari’s Best Tips!

  • Cutting squash safely: Use a sharp, heavy knife and cut slowly. If the squash is tough to cut, microwave it for 2–3 minutes to soften slightly.
  • Customize the filling: Add extras like diced zucchini, mushrooms, or olives for more variety.
  • Cheese blend: Mix mozzarella with provolone or Gruyère for an elevated cheesy topping.
Roasted stuffed spaghetti squash with sausage and mozzarella cheese.
Cook until the cheese has melted and the squash is tender.

Make-Ahead and Store

  • To make-ahead: Prepare the filling up to 2 days in advance and store in an airtight container. Roast the squash the day of serving for the best texture.
  • Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat: Reheat in a 350°F oven for 15–20 minutes or microwave in 1-minute intervals until warmed through.

While the filling freezes well for up to 3 months, the roasted squash may become watery after freezing. If freezing, freeze only the filling and prepare fresh squash when ready to serve.

Roasted stuffed spaghetti squash with Italian sausage and cheese.
These are so good, especially on a chilly night!

Serving Suggestions

Serve alongside a crisp green salad with a tangy vinaigrette to balance the richness. I really love this kale quinoa salad — it’s paired a bright and tangy mint and serrano salad dressing that beautifully complements the other flavors!

For an even easier salad, you can never go wrong with my 5-minute arugula salad. Pair with garlic knots or garlic bread and oven-roasted vegetables for a complete meal.

Sausage stuffed spaghetti squash with a fork.
The cooked squash resembles spaghetti, making this a fantastic gluten-free pasta alternative.

This is such a great alternative to traditional stuffed pasta dishes, but totally hits on all those same delicious flavors. A home run!

If you make this Stuffed-Spaghetti Squash recipe, please let us know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on InstagramTikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!

Roasted stuffed spaghetti squash with Italian sausage and cheese.
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Cheesy Sausage-Stuffed Spaghetti Squash

Sausage-Stuffed Spaghetti Squash is a hearty and satisfying meal, perfect any night of the week! The combination of savory Italian sausage, tender roasted squash, and melted cheese is completely irresistible. Plus, spaghetti squash is seriously so fun to eat! So toss the pasta aside and grab those forks, because this one is going on repeat! Gluten-free.
Course Dinner
Cuisine American, Italian
Diet Gluten Free
Keyword how to cook spaghetti squash, Italian sausage recipe, spaghetti squash recipe, stuffed squash recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 4 servings
Calories 854kcal
Author Ari Laing

Ingredients

  • 2 medium spaghetti squash
  • ¼ cup olive oil, divided
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 lb spicy or sweet Italian sausage, casings removed, pork or chicken
  • 1 medium shallot, finely chopped
  • 6 oz fresh baby spinach
  • 2 cloves of garlic, finely chopped
  • Pinch of crushed red pepper flakes
  • ½ tsp kosher salt
  • 1 cup marinara sauce, I recommend Rao’s Tomato Basil
  • ½ cup (about 6 oz) roasted red peppers, strips or roughly chopped
  • cups (6oz) shredded whole milk Mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley, chopped, for serving
  • Freshly ground black pepper
  • Flaky sea salt

Instructions

  • Roast the spaghetti squash. Preheat an oven to 400°F then line a sheet pan with parchment. Using a large chef’s knife, cut each spaghetti squash in half lengthwise through the stem. Use a large spoon to scoop out the seeds. Drizzle the flesh of each squash with a little olive oil, then season with 1 tsp kosher salt and ¼ tsp black pepper. Flip the squash over so it’s cut-side down on the sheet pan, then roast for 35-40 minutes, or until fork-tender.
  • Meanwhile, make the filling. Heat remaining 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add 1 lb Italian sausage to the pan. Use a spatula to help break up the sausage into small pieces. After 2-3 minutes, add 1 chopped shallot, then cook until the sausage is browned all over and the shallot has softened, another 4-6 minutes. Stir in 6 oz fresh baby spinach, 2 cloves chopped garlic, and a pinch of crushed red pepper flakes. Season with ½ tsp kosher salt. Finally, stir in 1 cup marinara sauce and ½ cup (6oz) of chopped roasted red peppers. Stir well, then simmer until warm and bubbly, about 5 minutes. The spinach should be wilted. Give the filling a taste and adjust seasoning as needed.
  • Stuff the spaghetti squash. Carefully flip the squash over, then divide and spoon the filling into each half. Sprinkle with shredded Mozzarella cheese and grated Parmesan, dividing equally between each
  • Return to the oven. Bake the stuffed squash until the cheese has melted, about 15 minutes more. Finish with chopped fresh basil or parsley, freshly ground black pepper, and a pinch of flaky sea salt. Enjoy!

Notes

  • Microwaving squash: If your squash is difficult to cut into, one great tip is to place the whole squash on a large plate, then microwave for about 3 minutes. Cool slightly. It should be much easier to cut in half now! You can reduce the cook time in step 1 from 35-40 minutes down to 25-30 minutes.
  • To make-ahead: Prepare the filling up to 2 days in advance and store in an airtight container. Roast the squash the day of serving for the best texture.
  • Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat: Reheat in a 350°F oven for 15–20 minutes or microwave in 1-minute intervals until warmed through.
  • While the filling freezes well for up to 3 months, the roasted squash may become watery after freezing. If freezing, freeze only the filling and prepare fresh squash when ready to serve.

Nutrition

Serving: 1stuffed-spaghetti squash half | Calories: 854kcal | Carbohydrates: 44g | Protein: 33g | Fat: 64g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Cholesterol: 125mg | Sodium: 3066mg | Potassium: 1362mg | Fiber: 10g | Sugar: 17g | Vitamin A: 5396IU | Vitamin C: 49mg | Calcium: 476mg | Iron: 5mg

The post Cheesy Sausage-Stuffed Spaghetti Squash appeared first on Well Seasoned Studio.


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