Ingredients
Scale
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon olive oil (for stuffing)
- 16 oz spicy Italian sausage, crumbled
- 8 oz mushrooms, sliced
- ½ teaspoon Italian seasoning or Herbs from Provence
- 4 cloves garlic, minced
- Red pepper flakes to taste
- 10 oz spinach
- 5 oz cherry tomatoes, sliced
- 6 oz Parmesan cheese, shredded
- Fresh thyme for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers.
- Drizzle olive oil over the cut sides of the squash and season with salt and pepper.
- Place the squash halves cut-side down on the baking sheet and roast for 30-40 minutes, or until soft.
- While the squash roasts, heat 1 tablespoon olive oil in a large skillet. Add sausage and mushrooms, cooking until the sausage is browned.
- Add garlic, Italian seasoning, red pepper flakes, and most of the tomatoes (reserve some for garnish).
- Add spinach in batches, cooking until wilted.
- Flip the roasted squash halves cut-side up. Stuff with the sausage mixture.
- Top with reserved tomatoes and shredded Parmesan cheese.
- Return to the oven and bake for 15 minutes, or until the cheese is melted.
- Garnish with fresh thyme before serving.
Notes
- Microwave the spaghetti squash for 5-10 minutes before cutting to soften it.
- Drain excess fat from the sausage if preferred, or leave it for extra flavor.
- Use any type of sausage you like, but spicy Italian adds great flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg