Baked Spaghetti Squash Stuffed with Italian Sausage and Spinach
A hearty and satisfying low-carb comfort dish featuring roasted spaghetti squash filled with savory Italian sausage, wilted spinach, and creamy cheese sauce. The natural squash strands are mixed with the rich filling and baked until bubbly, then topped with golden Parmesan breadcrumbs for extra texture. Perfect for weeknight dinners or meal prep, this recipe transforms humble spaghetti squash into an impressive main course that appeals to both carb-conscious eaters and comfort food lovers. The combination of mild Italian sausage, garlic, and nutmeg creates warming flavors that pair beautifully with the slightly sweet squash.
Ingredients
- 1 large spaghetti squash, halved lengthwise, seeded (4 1/2 lb)
- 2 tablespoons olive oil
- 1 lb bulk mild Italian sausage
- 1 cup onions, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons Gold Medal all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground nutmeg
- 1 bag (5 oz) baby spinach
- 1 cup heavy whipping cream
- 1 ½ cups mozzarella cheese, shredded (6 oz)
- ¾ cup Parmesan cheese, grated (3 oz)
- ½ cup Progresso plain panko crispy bread crumbs
Instructions
- 1
Heat oven to 400°F and line large rimmed baking sheet with parchment paper, spray with cooking spray
- 2
Place both squash halves cut side down on baking sheet and bake 45 to 50 minutes or until tender
- 3
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat
- 4
Add sausage, onions and garlic, cook and stir 5 to 7 minutes or until sausage is no longer pink
- 5
Reduce heat to medium and add flour, salt, pepper, pepper flakes and nutmeg
- 6
Cook and stir 1 minute, then gradually add spinach
- 7
Cook and stir just until spinach is wilted, then stir in whipping cream
- 8
Heat to boiling and cook and stir 1 to 2 minutes or just until thickened
- 9
Remove from heat and stir in mozzarella and 1/2 cup Parmesan cheese until melted
- 10
Use fork to remove squash strands from shells, leaving shells intact
- 11
Mix squash strands into sausage mixture and spoon filling into both squash shell halves
- 12
Arrange filled squash halves on same baking sheet
- 13
Bake 35 to 40 minutes or until bubbly around edges and heated through
- 14
Let stand 10 minutes
- 15
Heat remaining 1 tablespoon oil in 8-inch skillet over medium heat
- 16
Add bread crumbs, stir to coat and cook and stir about 3 minutes or until lightly browned
- 17
Transfer to small bowl and mix with remaining 1/4 cup Parmesan cheese
- 18
Sprinkle bread crumb mixture over squash halves and serve
Tips
Choose a spaghetti squash that feels heavy for its size and has a firm, unblemished rind for the best texture and flavor.
Make sure to let the cooked squash cool enough to handle safely before scooping out the strands to avoid burns.
The filling can be made ahead and refrigerated, then stuffed into the squash shells just before the final baking step.
Good to Know
Refrigerate leftovers in covered containers for up to 3 days. Reheat individual portions in microwave or oven until heated through.
Squash can be roasted and filling prepared up to 1 day ahead. Store separately in refrigerator, then assemble and bake when ready to serve.
Let stand 10 minutes after baking for easier serving. Cut each stuffed half into portions with a sharp knife.
Common Mistakes
Do not overbake the initial squash roasting to avoid mushy texture that won't hold the filling properly.
Do not skip the standing time before serving to avoid burns from the very hot filling.
Do not add the cheese to the hot filling while still on the heat to avoid curdling the cream sauce.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different type of winter squash instead of spaghetti squash?
Yes, you can substitute with acorn squash or butternut squash, though you won't get the same strand-like texture. Scoop out the flesh and mix with the filling as directed.
What if I don't have panko bread crumbs for the topping?
You can use regular bread crumbs, crushed crackers, or even crushed nuts like almonds for a different texture and flavor profile.
How long will this keep in the refrigerator?
Properly stored in covered containers, the stuffed squash will keep for up to 3 days in the refrigerator. Reheat thoroughly before serving.