Description

This delicious Stuffed Spaghetti Squash recipe combines roasted spaghetti squash halves filled with a savory mixture of spicy Italian sausage, wilted spinach, and crisp apples, all topped with melted cheddar and pepper jack cheese. It’s a flavorful, hearty dish perfect for a comforting dinner with a nutritious twist.

Ingredients

Scale

Squash

2 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper, to taste

Stuffing

16 oz spicy Italian sausage, crumbled
½ teaspoon Italian seasoning (or Herbs de Provence)
10 oz fresh spinach
2 apples (1 green apple, 1 red apple, cored and chopped)
4 oz pepper jack cheese, shredded
4 oz cheddar cheese, shredded

Instructions

Prep and soften the squash: Before cutting, make several large slits in each squash. Microwave each squash for about 5 to 10 minutes to slightly soften the tough skin, making it easier to cut.
Roast spaghetti squash: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Cut each softened squash in half lengthwise and scoop out seeds and fibers from each half. Drizzle olive oil over the cut sides and inside, then season generously with salt and pepper. Place the squash halves cut side down on the baking sheet and roast on the middle rack for 30 to 40 minutes until tender and easily pierced with a fork.
Cook the sausage mixture: While the squash roasts, heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add the crumbled spicy Italian sausage and cook for about 5 minutes until fully cooked. Drain excess fat. Stir in Italian seasoning, then add fresh spinach in batches, cooking until wilted. Finally, mix in the chopped green and red apples to combine flavors.
Stuff the squash halves: Remove the roasted squash from the oven and turn the halves cut side up. Allow them to cool slightly. Divide the sausage, spinach, and apple mixture evenly among the four squash halves, leveling the mixture in each.
Add cheese and finish roasting: Top each stuffed squash half with shredded cheddar and pepper jack cheese. Return the baking sheet to the oven and roast at 400°F for an additional 15 minutes or until the cheese melts and bubbles.

Notes

Microwaving the squash before cutting softens the tough skin and makes handling easier.
You can substitute the Italian seasoning with Herbs de Provence if preferred.
Drain excess sausage fat to keep the stuffing from becoming greasy.
Feel free to swap apples with pears for a different sweet crunch.
Leftovers can be refrigerated and reheated in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: stuffed spaghetti squash, roasted spaghetti squash, sausage stuffed squash, healthy dinner, fall recipe, low carb vegetable dish