Italian-Baked Spaghetti Squash | A Low-Carb Comfort Classic

Spaghetti squash halves stuffed with sausage, spinach, mushrooms, and Parmesan cheese.

5 from 1 vote

Italian-Baked Spaghetti Squash | A Low-Carb Comfort Classic

Spaghetti squash just got an Italian makeover! Roasted until tender and stuffed with a delicious blend of spicy sausage, mushrooms, Italian seasoning, and parmesan, this dish is pure comfort with a lighter twist.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American-Italian, Mediterranean

Servings: people

Calories: 842kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Spaghetti squash

2 spaghetti squash small-medium size
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 may use Herbs de Provence
4 cloves garlic minced
¼ teaspoon red pepper flakes more if you like it spicy
10 oz spinach
5 oz cherry tomatoes sliced Same some for placing on top.
6 oz Parmesan cheese shredded
fresh thyme for garnish

Instructions

How to roast spaghetti squash

Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Repeat with a second squash. (see Note 1.)
Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.
Place the 4 squash halves on the prepared baking sheet cut side down.
Bake on the middle rack for about 30 or 40 minutes. Remove the squash from the oven when it's cooked through and soft. You can check the squash by piercing it with a fork—it should be soft.
While the squash is cooking, make the stuffing.

Prepare the stuffing

Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
Add the crumbled sausage and sliced mushrooms and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain some of the excess fat.
Add minced garlic, Italian seasoning, red pepper flakes, and chopped tomatoes. (Reserve some to place on top of squash halves).
Add fresh spinach to the sausage mixture in batches and cook until the spinach wilts.

How to stuff spaghetti squash

When you have roasted the spaghetti squash for 30 or 40 minutes, remove it from the oven. Turn the cooked squash halves cut sides up.
Let it cool slightly.
Divide the Italian sausage mixture among the 4 halves and stuff the squash until the mixture is level. Top the halves with sliced cherry tomatoes and the shredded Parmesan cheese.
Return the stuffed spaghetti squash to the preheated oven and roast at 400 F for 15 more minutes until the cheese mixture melts.
Top with fresh thyme when serving.

Notes

Before cutting each squash, you can microwave it. In this case, make large slits with a knife in the spaghetti squash along the line where you will slice it in half. Then, microwave the whole squash for about 5 to 10 minutes to soften it. After that, cut each squash in half and remove and discard the seeds.

Nutrition