Best 4 Stuffed Spaghetti Squash With Sausage And Spinach Recipes

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Prepare to tantalize your taste buds with a culinary masterpiece that combines the wholesome goodness of spaghetti squash with the savory flavors of sausage and spinach. This stuffed spaghetti squash recipe is a symphony of textures and flavors, featuring tender spaghetti-like squash strands, succulent sausage, and vibrant spinach, all enveloped in a creamy and flavorful sauce. Get ready to embark on a culinary journey that will leave you craving more.

In addition to the classic stuffed spaghetti squash recipe, this article offers a delightful array of variations to suit every palate. From a vegetarian version bursting with colorful vegetables to a spicy rendition infused with the heat of chili peppers, there's something for everyone in this collection of recipes. Explore the possibilities and discover your perfect stuffed spaghetti squash match.

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH



Stuffed Spaghetti Squash with Sausage and Spinach image

This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It's the perfect dinner for a cozy night in.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 15

1 large spaghetti squash, halved lengthwise, seeded (4 1/2 lb)
2 tablespoons olive oil
1 lb bulk mild Italian sausage
1 cup chopped onions
3 cloves garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
1 bag (5 oz) baby spinach
1 cup heavy whipping cream
1 1/2 cups shredded mozzarella cheese (6 oz)
3/4 cup grated Parmesan cheese (3 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
  • Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
  • When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
  • Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
  • Sprinkle bread crumb mixture over squash halves, and serve.

Nutrition Facts : Calories 640, Carbohydrate 38 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 12 g, TransFat 1 g

SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH



Sausage and White Bean-Stuffed Spaghetti Squash image

All the flavors of hearty sausage and white bean soup are packed into a tender roasted spaghetti squash. A fork is all it takes to separate the pale orange strands of the gourd into vegetable noodles.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 13

1 large spaghetti squash (about 3 pounds)
Kosher salt
2 tablespoons olive oil
8 ounces sweet Italian sausage, casing removed and crumbled
1 pint cherry tomatoes, halved
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red pepper flakes, plus more for serving, optional
2 cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup heavy cream
One 15.5-ounce can white beans, drained and rinsed
One 5-ounce package baby spinach
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
  • Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
  • Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

CHORIZO-STUFFED SPAGHETTI SQUASH



Chorizo-Stuffed Spaghetti Squash image

Baked spaghetti squash is topped with fire-roasted tomatoes, corn, black beans and a heart-healthy version of chorizo made with lean ground turkey instead of pork.

Provided by France C

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 2h

Yield 4

Number Of Ingredients 26

1 pound lean ground turkey
¾ teaspoon salt
1 teaspoon garlic powder
1 ½ teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon sweet paprika
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried Mexican oregano
½ teaspoon dried chipotle chili pepper
¼ teaspoon cinnamon
⅛ teaspoon ground cloves
2 tablespoons cider vinegar
2 (2 1/2 pound) spaghetti squash, halved and seeded
1 tablespoon olive oil
½ cup white onion, finely chopped
1 clove garlic, minced
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
¾ cup black beans, rinsed and drained
½ cup fire-roasted frozen corn
¼ cup canned mild diced green chilies
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
1 cup shredded queso Chihuahua or Mexican blend cheese
¼ cup fresh cilantro, chopped

Steps:

  • Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
  • Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  • Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
  • Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
  • Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
  • Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
  • Fluff spaghetti squash strands with a fork, keeping them in the shells.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 62.5 g, Cholesterol 100 mg, Fat 16.2 g, Fiber 7.1 g, Protein 42.6 g, SaturatedFat 6.6 g, Sodium 1600.3 mg, Sugar 2.2 g

SAUSAGE-STUFFED SPAGHETTI SQUASH



Sausage-Stuffed Spaghetti Squash image

This sausage-stuffed spaghetti squash tastes like pizza.

Provided by Shari Jahnke-Rouse

Categories     Spaghetti Squash Recipes

Time 1h5m

Yield 4

Number Of Ingredients 13

1 (2 pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
1 pound bulk Italian sausage
½ cup diced onion
2 teaspoons garlic, minced
1 medium green bell pepper, diced
1 cup sliced button mushrooms
1 (15 ounce) can tomato sauce
½ cup sliced black olives
½ cup sliced green olives
1 tablespoon Italian seasoning
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Cover a baking sheet with foil.
  • Drizzle the squash flesh with olive oil and sprinkle with salt and pepper. Place both halves, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender when pierced with a fork, 30 to 40 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 7 to 10 minutes. Add bell pepper and mushrooms and saute for 3 minutes. Drain and discard any grease and excess liquid.
  • Stir in tomato sauce, black and green olives, and Italian seasoning, and bring to a simmer, about 5 minutes.
  • Remove the squash from the oven. Flip over so flesh is facing up. Sprinkle 1/2 cup mozzarella cheese into each half, then divide sausage mixture evenly between the two. Sprinkle remaining mozzarella over top.
  • Return to the oven and bake until cheese is melted and bubbly, about 10 more minutes.

Nutrition Facts : Calories 608.2 calories, Carbohydrate 32.9 g, Cholesterol 80.8 mg, Fat 40.1 g, Fiber 3.9 g, Protein 33.4 g, SaturatedFat 14.5 g, Sodium 2551.5 mg, Sugar 7.6 g

Tips:

  • Choose the right spaghetti squash. Look for a medium-sized squash that is firm and has a deep yellow color. Avoid squash that has blemishes or soft spots.
  • Cook the spaghetti squash properly. The best way to cook spaghetti squash is to roast it in the oven. This will help to caramelize the natural sugars in the squash and give it a slightly sweet flavor.
  • Use high-quality sausage. The sausage is one of the main ingredients in this dish, so it's important to use a good quality sausage that you enjoy the taste of.
  • Don't overcook the sausage. Sausage can easily become dry and tough if it's overcooked. Cook the sausage until it is just cooked through, but still slightly pink in the center.
  • Use fresh spinach. Fresh spinach is the best choice for this dish, but you can also use frozen spinach if you don't have any fresh spinach on hand.
  • Season the dish to taste. This dish is pretty forgiving when it comes to seasoning, so feel free to add more or less of the herbs and spices that you like.

Conclusion:

Stuffed spaghetti squash with sausage and spinach is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover spaghetti squash. The combination of sausage, spinach, and cheese is sure to please everyone at the table.

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