Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms

Get ready to enjoy a delicious and hearty meal with Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms. This recipe is a flavorful twist on traditional stuffed peppers, combining the earthy taste of mushrooms, the freshness of spinach and tomatoes, and the bold kick of spicy Italian sausage, all nestled in tender spaghetti squash boats.

Why Make This Recipe

This recipe is perfect for those looking for a satisfying and nutritious meal that’s easy to prepare. It’s a great way to incorporate more vegetables into your diet and enjoy the rich flavors of Italian sausage in a healthier way. Plus, it’s a creative and tasty alternative to classic pasta dishes.

How to Make Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms

Ingredients:

• 
  

  Spaghetti Squash

  
  
  
  
  • 2 medium spaghetti squash
  
  
  • 2 tablespoons olive oil
  
  
  • Salt and pepper
  
  
  
  


• 
  

  Stuffing

  
  
  
  
  • 1 tablespoon olive oil
  
  
  • 16 oz spicy Italian sausage, crumbled
  
  
  • 8 oz mushrooms, sliced
  
  
  • ½ teaspoon Italian seasoning or Herbs de Provence
  
  
  • 4 cloves garlic, minced
  
  
  • Red pepper flakes
  
  
  • 10 oz spinach
  
  
  • 5 oz cherry tomatoes, sliced
  
  
  • 6 oz Parmesan cheese, shredded
  
  
  • Fresh thyme for garnish
  
  
  
  

Directions:

1. 
   

   How to roast spaghetti squash:

   
   
   
   
   • Preheat oven to 400 Fahrenheit and line a baking sheet with parchment paper.
   
   
   • Cut the squash in half, scrape out the seeds and fibers, and drizzle with olive oil. Season with salt and pepper.
   
   
   • Bake squash halves cut side down for 30-40 minutes until soft.
   
   
   
   


2. 
   

   Make the stuffing:

   
   
   
   
   • Heat olive oil in a skillet and cook sausage and mushrooms. Add garlic, seasoning, red pepper flakes, and tomatoes.
   
   
   • Add spinach and cook until wilted.
   
   
   
   


3. 
   

   Stuff spaghetti squash:

   
   
   
   
   • Turn cooked squash halves cut side up and fill with sausage mixture. Top with tomatoes and Parmesan cheese.
   
   
   • Roast for 15 more minutes until cheese melts.
   
   
   
   


4. 
   

   Serve topped with fresh thyme.

   
   

How to Serve Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms

Serve the stuffed spaghetti squash hot, straight from the oven. It makes a satisfying and filling meal on its own, but you can also pair it with a side salad for a fresh contrast.

How to Store Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms

Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips to Make Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms

• Make sure to fully cook the spaghetti squash until it’s tender to easily scrape out the flesh.


• Adjust the level of spice by adding more or less red pepper flakes.


• Feel free to customize the stuffing with your favorite vegetables or cheeses.

Variation

For a vegetarian version, substitute the Italian sausage with plant-based sausage crumbles or extra veggies like bell peppers and zucchini.

Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms

Author: Maria

Difficulty: Intermediate Prep Time

Servings: 4 Calories: 350

Best Season: fall

Description

Indulge in the flavors of Italy with this hearty and nutritious Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms. Packed with a combination of savory and fresh ingredients, this dish is a satisfying and flavorful meal for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

Spaghetti Squash

• 2 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper

Stuffing

• 1 tablespoon olive oil
• 16 oz spicy Italian sausage, crumbled
• 8 oz mushrooms, sliced
• ¹⁄₂ teaspoon Italian seasoning or Herbs de Provence
• 4 cloves garlic, minced
• Red pepper flakes
• 10 oz spinach
• 5 oz cherry tomatoes, sliced
• 6 oz Parmesan cheese, shredded
• Fresh thyme for garnish

Directions

Preparation

1. How to roast spaghetti squash

   1. Preheat oven to 400°F and line a baking sheet with parchment paper. 2. Cut the squash in half, scrape out the seeds and fibers, and drizzle with olive oil. Season with salt and pepper. 3. Bake squash halves cut side down for 30-40 minutes until soft.
   Mark as complete

2. Make the stuffing

   1. Heat olive oil in a skillet and cook sausage and mushrooms. Add garlic, seasoning, red pepper flakes, and tomatoes. 2. Add spinach and cook until wilted.
   Mark as complete

3. Stuff spaghetti squash

   1. Turn cooked squash halves cut side up and fill with sausage mixture. Top with tomatoes and Parmesan cheese. 2. Roast for 15 more minutes until cheese melts.
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 8g40%

Cholesterol 65mg22%

Sodium 900mg38%

Total Carbohydrate 19g7%

Dietary Fiber 5g20%

Sugars 6g

Protein 24g48%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Italian sausage, spaghetti squash, stuffed squash, spinach, tomatoes, mushrooms