Description
Stuffed Spaghetti Squash with Sausage and Spinach is a wholesome comfort food twist, combining roasted squash with a creamy garlic sausage-spinach filling. It’s packed with flavor, protein, and leafy greens—perfect for anyone seeking a balanced and satisfying low-carb dinner. This easy recipe is not only gluten-free but also ideal for healthy dinner ideas, quick weeknight meals, and nutrient-rich food ideas.
Ingredients
1 spaghetti squash (medium to large)
1 tablespoon olive oil
1 pound Italian sausage
3 cloves garlic, minced
4 cups fresh spinach
1/2 cup cream cheese
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan
Fresh parsley, for garnish (optional)
Instructions
1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out seeds.
2. Brush the insides with olive oil and place cut side down on a baking sheet. Roast for 35–40 minutes until tender.
3. While the squash roasts, cook sausage in a skillet over medium heat until browned.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in spinach and cook until wilted.
6. Mix in cream cheese, red pepper flakes, salt, and pepper. Stir until creamy.
7. When squash is ready, use a fork to shred the inside into strands.
8. Fill each squash half with the sausage-spinach mixture.
9. Top with mozzarella and Parmesan. Return to oven for 5–7 minutes until melted.
10. Garnish with fresh parsley if desired and serve hot.
Notes
Swap cream cheese for ricotta if you prefer a lighter filling.
Add mushrooms or chopped bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 630
- Sugar: 6g
- Sodium: 970mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 110mg