Stuffed Spaghetti Squash Recipe

One wedge of spaghetti squash filled with squash, sausage and spinach mixture, with melted cheese on top, on an Italian painted plate.

5 from 9 votes

This Stuffed Spaghetti Squash recipe is filled with hearty sausage, melting Gruyère cheese, and fresh spinach. The presentation is fun and almost all of it can be made in advance.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: fall comfort food recipes

Servings:

Calories: 468kcal

Author: Valentina K. Wein

Ingredients

2 (approximately 3¼-pound) Spaghetti Squash
1 pound sweet Italian sausage
olive oil for the pan
4 cups yellow onion, thinly sliced
2 tablespoons garlic, minced
½ teaspoon nutmeg
1½ cups tomato purée
6 cups spinach, washed and dried, stems removed, roughly chopped
3 cups Gruyère cheese, grated, divided
salt and freshly ground black pepper to taste

Instructions

Set the oven. Preheat the oven 400° F and adjust a rack to the center.
Roast squash. Cut about an inch off of the stem ends of the squash. Place them squash on their bases you’ve just made, and use a large Chef’s 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 400° F oven until they’re very soft, about 40 minutes. Here is an easy guide to follow for this.
Cook sausage. While the squash is cooking, squeeze the sausages out of their casings, and add them to a large sauté pan and break them into bite-sized pieces. Turn the heat to medium and sauté until it’s cooked through. If the sausage doesn’t have enough fat to keep it from sticking, add olive oil to the pan.
Sauté onions and garlic. Add the onions and garlic to the sausage and cook until the onions are soft and becoming golden, about 10 minutes.
Add tomato and spinach. Mix in the tomato sauce, spinach and nutmeg. Stir until the spinach has totally wilted. Season generously to taste with salt and pepper. (Here’s How to Season to Taste.)
Prepare the roasted squash. After 40 minutes, or when all of the squash are quite soft, remove them from the oven, and turn the temperature down to 375°F. Use kitchen tongs to turn the squash over to let it 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 to a very large mixing bowl and place the now empty squash skins, round sides down, back on the sheet pan.
Combine all of the ingredients. Add the spinach-sausage mixture to the large bowl of spaghetti squash, along with about 2¾ cups of the cheese. Mix very well, and season again with salt and pepper to taste — if necessary.
Fill the squash skins and bake. Divide the mixture between the 4 squash halves and top each one with a bit of the remaining ¼ cup of cheese. Place in the 375° F oven for 10 to 15 minutes, to melt the cheese and to be sure everything is heated through.
Serve. You can spoon out the mixture to serve, or cut the entire squash halves into slices. Whatever suits you.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition