Description

Looking for a cozy, satisfying meal that feels indulgent but is packed with veggies? This Stuffed Spaghetti Squash with Sausage and Spinach is your new go-to! With golden-roasted squash, juicy Italian sausage, fresh spinach, mushrooms, and gooey melted cheese, it’s everything you want in a comforting meal—without the carb overload. Whether you need a quick dinner, a healthy weeknight idea, or just something delicious and gluten-free, this easy recipe checks all the boxes. Great for meal prep, impressive enough for guests, and endlessly customizable. Add it to your collection of easy dinner ideas, low-carb meals, and healthy comfort food recipes.

Ingredients

1 spaghetti squash (medium)

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

8 ounces Italian sausage (spicy or mild)

2 cloves garlic (minced)

1 cup mushrooms (sliced)

2 cups fresh spinach

1 cup cherry tomatoes (halved)

1 cup shredded mozzarella cheese

¼ cup grated parmesan cheese

Optional: 1 tablespoon chopped fresh parsley or thyme

Instructions

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

2. Drizzle the insides with olive oil and sprinkle with salt and pepper. Place cut-side down on a lined baking sheet. Roast for 35–40 minutes.

3. Meanwhile, heat olive oil in a skillet over medium heat. Add the sausage and cook until browned, breaking it into crumbles.

4. Stir in garlic and sauté for 30 seconds. Add mushrooms and cook for 4–5 minutes until softened.

5. Add spinach and stir just until wilted. Remove from heat and mix in cherry tomatoes, ¼ cup of the mozzarella, and a bit of parmesan.

6. Once squash is done, flip over and fluff the strands with a fork. Fill each half with the sausage mixture and combine slightly with the squash strands.

7. Top with remaining mozzarella and parmesan.

8. Bake for another 10–15 minutes until cheese is melted and golden.

9. Let cool slightly. Garnish with fresh herbs if using and serve straight from the squash boats.

Notes

Microwave the squash for a few minutes before cutting if it’s too hard.

Freshly shredded cheese melts better than pre-packaged kinds.

To make it vegetarian, use plant-based sausage or a hearty veggie mix.

Nutrition

Serving Size: 1 stuffed half
Calories: 520
Sugar: 7g
Sodium: 890mg
Fat: 35g
Saturated Fat: 13g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg

Keywords: stuffed spaghetti squash, low carb dinner, sausage and spinach recipe, easy weeknight meal, gluten free dinner, squash boat recipe, healthy comfort food