Introduction

Stuffed spaghetti squash is a flavorful and hearty dish combining roasted squash with a savory sausage, spinach, and apple filling topped with melted cheese. It’s a satisfying way to enjoy a nutritious vegetable with a delicious twist.

Two halves of roasted butternut squash with browned and slightly crispy edges sit on a white oval plate. Each half is filled with a colorful mix of diced red and green pieces, wilted dark green spinach, and crumbled light brown cooked meat. The tops are sprinkled with shredded white and orange cheese, some melting slightly. Fresh green herb sprigs, like rosemary and oregano, decorate the dish both inside the squash and on the plate. The plate rests on a white marbled surface with two vintage silver forks nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium spaghetti squash
2 tablespoons olive oil
salt and pepper, to taste
16 oz spicy Italian sausage, crumbled
½ teaspoon Italian seasoning (or Herbs de Provence)
10 oz fresh spinach
2 apples (1 green, 1 red), cored and chopped
4 oz pepper jack cheese, shredded
4 oz cheddar cheese, shredded

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Optionally microwave each whole spaghetti squash for 5 to 10 minutes after making several large slits to soften the skin. Then, cut each squash in half lengthwise and scoop out the seeds and fibrous strands.
Step 3: Drizzle olive oil over the cut sides and inside each squash half. Season generously with salt and pepper. Place the squash halves cut side down on the prepared baking sheet.
Step 4: Roast the squash on the middle oven rack for 30 to 40 minutes or until soft and easily pierced with a fork. Remove from the oven.
Step 5: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add crumbled sausage and cook for about 5 minutes or until browned and cooked through. Drain any excess fat.
Step 6: Stir in the Italian seasoning, then add the spinach in batches, cooking until wilted. Add the chopped apples and combine everything well.
Step 7: Once the squash is roasted, turn the halves cut side up and let them cool slightly.
Step 8: Divide the sausage, spinach, and apple mixture evenly among the squash halves. Top each with shredded cheddar and pepper jack cheese.
Step 9: Return the stuffed squash to the oven and roast for an additional 15 minutes at 400°F until the cheese is melted and bubbly.
Step 10: Remove from oven, let cool a few minutes, then serve warm.

Tips & Variations

Microwaving the squash before cutting helps soften the tough skin and makes handling easier.
For a milder flavor, substitute spicy Italian sausage with sweet Italian sausage or ground turkey.
Add nuts like toasted pecans or walnuts to the stuffing for extra crunch.
Use your favorite cheese blend or add Parmesan for more depth.
For a vegetarian version, replace sausage with sautéed mushrooms or plant-based sausage alternatives.

Storage

Store leftover stuffed spaghetti squash covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts, checking to avoid drying out.

How to Serve

A roasted halved yellow squash with a browned, slightly charred outer skin serves as the base layer. On top, there are soft cooked greens mixed with crumbled sausage, followed by diced red and green vegetables scattered over the filling. Melted shredded cheese is drizzled across the top, adding a creamy texture. Fresh sprigs of rosemary and small green herb leaves decorate and garnish the dish, all placed on a white oval plate resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can prepare the sausage, spinach, and apple mixture a day ahead and refrigerate it. Stuff and bake the squash fresh for best results.

How do I know when the spaghetti squash is done roasting?

The squash is cooked when it can be easily pierced with a fork and feels tender. The strands inside should separate easily when scraped with a fork.