Spinach-Sausage Stuffed Spaghetti Squash recipe is SO GOOD! Spaghetti squash recipes are becoming more and more popular since they’re typically gluten-free, low-carb, yet still rich and hearty. This recipe delivers a ton of delicious flavor from fresh, simple, ingredients. If I sound excited, itβs because I am. I always hope youβll make my recipes, and today maybe even more so. Maybe youβll make it this weekend!?
Inside of a week, this Spinach-Sausage Stuffed Spaghetti Squash has become a new family favorite at our house. I tested this for the first time last week, and weβve now had it for dinner three times. Seriously. It’s that good.
Spaghetti Squash
- Spaghetti squash is certainly not what Iβd call a substitute for pasta. Sure, itβs shaped the same and itβs got the name, but the similarities end there. Itβs different, and itβs fantastic. And quite frankly, it’s a bizarre squash. (I get into that issue here.)
- Spaghetti squash is gluten-free, low carb, and easy to cook.
I think spaghetti squash is lovely to eat on itβs own β and though weβve established itβs not pasta, you can treat it like pasta, with a little butter, salt and Parmesan. Yum!
Itβs actually quite easy to roast the squash, as we will in this recipe. I created a photographic guide that details exactly How to Cook Spaghetti Squash.
What Does Spaghetti Squash Taste Like?
- While the βstringsβ of the spaghetti squash are soft once cooked, they have a bit of a bite to them, a slight crunch β you could say they’re aldente, which in referring to pasta, means βto the tooth.β
- Spaghetti squash has a mild flavor that is buttery and nut-like. It’s mild enough to take on other flavors, but still stands out because of its texture.
- This yellow squash is subtly sweet, not nearly as sweet as butternut or other orange winter squashes.
It could be the name, or maybe itβs the Italian sausage, or perhaps the large quantity of garlic, but this stuffed spaghetti squash totally has an Italian vibe. A vibe I’m thinking you’re going to love.
You can easily make this stuffed spaghetti squash recipe vegetarian too β just leave out the sausage and replace it with more spinach, or something like sautΓ©ed zucchini or mushrooms. I think shiitake mushrooms would be excellent in this.
A couple more spaghetti squash recipes:
Let me know if you make this Spinach-Sausage Stuffed Spaghetti Squash Recipe for dinner over the weekend. π
Enjoy!

This main course spaghetti squash dish is rich, hearty, and it delivers a ton of delicious flavor from fresh, simple, ingredients.
- 2 (approximately 3 1/4-pound) Spaghetti Sauash
- 1 pound sweet Italian sausage
- olive oil for the pan
- 4 cups yellow onion, thinly sliced
- 2 tablespoons garlic, minced
- 1/4 cup dry vermouth
- 1/2 teaspoon nutmeg
- 1 1/2 cups tomato purΓ©e
- 6 cups spinach, washed and dried, stems removed, roughly chopped
- 3 cups Gruyère cheese, grated, divided
- salt and freshly ground black pepper to taste
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Preheat the oven 400Β° F and adjust a rack to the center.
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Cut about an inch off of the stem ends of the squash. Place them squash on their bases youβve just made, and use a large Chefβs knife to slice down the center, vertically. Now scrape out the seeds with a metal spoon. Drizzle a bit of olive oil on a baking sheet and place all 4 halves of the squash on top, round side up. Roast in the preheated 400Β° F oven until theyβre very soft, about 40 minutes.
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While the squash is cooking, squeeze the sausages out of their casings, and add them to a large sautΓ© pan, and break them into bite-sized pieces. Turn the heat to medium and sautΓ© until itβs cooked through. If the sausage doesnβt have enough fat to keep it from sticking, add olive oil to the pan.
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Add the onions and garlic to the sausage and cook until the onions are soft and becoming golden, about 10 minutes.
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Pour the vermouth in the pan and use a flat-edged β preferably wooden β spatula to deglaze the pan, scraping any bits of food off the bottom of the pan and then mixing them back into everything else.
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Once the vermouth has cooked off, add the nutmeg, tomato sauce and spinach. Stir until the spinach has totally wilted. Season generously to taste with salt and pepper. (Hereβs How to Season to Taste.)
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After 40 minutes, or when all of the squash are quite soft, use kitchen tongs to remove them from the oven, and turn the temperature down to 375Β° F.
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Use kitchen tongs to turn the squash over to let them cool for a few minutes. Use a fork to very gently pull the flesh away from the skin. It will naturally come off in strings. Add the squash βstringsβ to a very large mixing bowl, and place the now empty squash skins, round sides down, back on the baking sheet.
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Add the spinach-sausage mixture to the large bowl of spaghetti squash, along with about 2 3/4 cups of the cheese. Mix very well, and season again with salt and pepper to taste β if necessary. (Hereβs how.)
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Divide the mixture between the 4 squash halves and top each on with a bit of the remaining 1/4 cup of cheese. Place in the 375Β° F oven for 10 to 15 minutes, to melt the cheese and to be sure everything is heated through.
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You can spoon out the mixture to serve, or cut the entire squash halves into slices. Whatever suits you.
Jessica Robinson says
Oh boy does this spinach sausage stuffed spaghetti squash look amazing! So yummy and so healthy inspired!
valentina says
Thanks so much Jessica. Hope you try it!
Emily says
I really need to start cooking with spaghetti squash. This looks delish!
valentina says
Emily, I had never cooked with it until a couple of years ago, and now I can’t get enough. Thanks!
Lisa Huff says
Oh I love spaghetti squash and great timing as I have one sitting on my counter!
valentina says
Oh yay! Hope you try the recipe.
Joyce says
Sweet, salty, and cheesy all in one?! Looooooove this combination! So easy to make too and it comes in it’s little bowl haha π
valentina says
Thank you so much! Enjoy! π
Helene D'Souza says
That reminds me of a dish my mother would make during the week at nights. But she would use zucchini. I would love to try it with squash sometime!
valentina says
I hope you give it a try, and that it will remind you of your mom’s dish. π
Dannii says
I wish that spaghetti squash was easier to get over here in the UK. This looks so healthy and comforting.
Wajeeha says
This stuffed spaghetti squash looks so yummy and healthy…I’ll be trying this very soon. π
valentina says
Hope you do. Thank you!
Claudia Lamascolo says
I absolutely love squash can you believe I have never had this type? now that I have a recipe to try it I need to make it asap! thanks
valentina says
Oh you must try it. It’s tasty and SO different from other squashes. Thanks!
Lauren Vavala @ DeliciousLittleBites says
How have I never stuffed a spaghetti squash – I eat it ALL the time! This looks amazing and is definitely going to be the next way I way squash! Yum!!
valentina says
I hope you try and love it Lauren. Thanks so much!
Caroline says
This looks so incredibly comforting, and a tasty way to serve spaghetti squash.
valentina says
Thanks so much, Caroline. π
Rae says
Spaghetti squash is like my forgotten stepsister that I forget I purchased, then I see a recipe as good as this one and hope it hasn’t gone bad yet. Looks delish!!
valentina says
Oh my gosh, I love this comment! π Hope you try it and enjoy! π