Description
Stuffed Spaghetti Squash with Sausage & Veggies
Ingredients
2 medium spaghetti squashes
1 lb Italian sausage (crumbled)
1 cup kale (chopped)
1/2 cup red bell pepper (diced)
1 small onion (diced)
2 garlic cloves (minced)
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper (to taste)
Fresh rosemary or thyme (for garnish)
Directions
Preheat oven: Set oven to 400°F (200°C).
Prepare the squash: Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
Cook the sausage filling: In a large skillet, heat olive oil over medium heat. Add crumbled sausage and cook until browned. Add onion, garlic, bell pepper, and kale. Sauté for 3-5 minutes until veggies are softened. Stir in Italian seasoning, salt, and pepper.
Scrape the squash: Once roasted, use a fork to scrape the inside of the squash to create spaghetti-like strands. Leave the strands in the shell.
Assemble and bake: Divide the sausage and veggie mixture evenly between the squash halves. Sprinkle mozzarella and Parmesan cheese on top. Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Serve: Garnish with fresh rosemary or thyme and serve hot for a cozy, hearty meal!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
2. Carefully cut the spaghetti squashes in half lengthwise. Use a spoon to scoop out all the seeds and stringy pulp from the center.
3. Drizzle the cut sides with olive oil and rub it in. Season generously with salt and pepper. Place the halves cut-side down on the prepared baking sheet. Roast for 30-40 minutes, or until the flesh is easily pierced with a fork.
4. While the squash roasts, heat olive oil in a large skillet over medium heat. Add the crumbled Italian sausage and cook, breaking it up, until fully browned and cooked through.
5. To the same skillet, add the diced onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until they begin to soften. Add the chopped kale and cook for another 1-2 minutes until wilted. Season the entire mixture with Italian seasoning, salt, and pepper.
6. Once the squash is tender, remove it from the oven. Use a fork to scrape the flesh into long, spaghetti-like strands, keeping them inside the shell.
7. Evenly divide the sausage and vegetable filling among the four squash halves. Top each with a mix of shredded mozzarella and Parmesan cheese.
8. Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is completely melted and golden in spots.
Serving Suggestions
Serve this hearty dish hot, directly in the squash bowl for a rustic presentation. Garnish with fresh rosemary or thyme. For a complete meal, pair it with a simple side salad dressed with a light vinaigrette to balance the richness. It also pairs wonderfully with a slice of crusty garlic bread for soaking up any delicious juices.
How-to Summary
Roast halved spaghetti squash until tender. Sauté Italian sausage with onions, peppers, garlic, and kale. Scrape the squash into strands, mix in the filling, top with cheese, and bake until bubbly. A simple, healthy, and satisfying one-dish meal.
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely. For a lighter option, try chicken or turkey Italian sausage. For a spicier kick, use a hot Italian sausage variety.
How do I store and reheat leftovers?
Store leftover stuffed halves in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quicker option.
Can I make this vegetarian?
Yes. Omit the sausage and use a plant-based sausage crumble or add an extra cup of hearty vegetables like mushrooms and zucchini. Consider adding rinsed canned lentils for protein.
Is there a trick to cutting the spaghetti squash safely?
It can be tough. Pierce the whole squash several times with a knife and microwave it for 2-3 minutes to slightly soften the skin before cutting. Always use a sharp, sturdy chef’s knife on a stable surface.
Can I prepare any parts ahead of time?
Yes. You can roast the squash and prepare the filling 1-2 days in advance. Store separately in the fridge. Assemble, add cheese, and bake when ready to serve.
Common Mistakes to Avoid
- Underseasoning the Squash: The squash itself is mild. Be generous with salt and pepper on the flesh before the initial roast.
- Overcooking the Veggies: Sauté the vegetables just until tender-crisp, as they will cook further in the oven. Mushy veggies lose texture.
- Not Scooping Enough: Ensure all seeds and stringy pulp are removed for the best “spaghetti” texture and no bitter notes.
- Using Wet Greens: If using spinach or kale, make sure it’s thoroughly dried after washing to prevent a watery filling.
Conclusion
This Stuffed Spaghetti Squash with Sausage & Veggies is the perfect blend of healthy comfort food and effortless elegance. It transforms a simple vegetable into a satisfying, low-carb vessel for a flavorful and cheesy filling. It’s a versatile recipe that welcomes customization, making it a reliable go-to for weeknight dinners or impressing guests. Enjoy the delicious, cozy flavors of this complete, vegetable-loaded meal.