Cheesy Sausage-Stuffed Spaghetti Squash is a pure celebration of comfort food without any of the heaviness you might expect from something so gloriously gooey and satisfying. Imagine strands of golden roasted spaghetti squash tangled up with robust Italian sausage, bright marinara, and then finished under a bubbling, golden crown of melty cheese. This dish has become my go-to when I want a dinner that truly wows everyone at the table (myself included), and I love that it sneaks in veggies while tasting totally indulgent. Whether you’re feeding a crowd or just treating yourself on a cozy weeknight, Cheesy Sausage-Stuffed Spaghetti Squash always feels like a little edible hug.
Ingredients You’ll Need
This ingredient list is short but ultra-impactful, proving you don’t have to haul out a million pantry staples to make something delicious. Each item plays a crucial role—from the natural sweetness of the squash to the savory sausage and that glorious cheesy topping—building incredible depth and texture in every bite.
- Spaghetti Squash (2 medium): The star of the show; its tender, golden strands create a natural “pasta” bowl that soaks up all the flavor.
- Olive Oil (1 tablespoon): Helps roast the squash to buttery, caramelized perfection while adding a hint of richness.
- Salt and Pepper (to taste): These pantry staples enhance every single layer of flavor and keep the dish perfectly seasoned.
- Italian Sausage (1 pound, mild or spicy): Adds a hearty, crave-worthy bite—pick your preferred heat level for a custom kick.
- Yellow Onion (1 small, finely diced): Brings gentle sweetness and aromatic depth to the sausage filling.
- Garlic (2 cloves, minced): Delivers a savory punch that ties the sausage filling together beautifully.
- Dried Italian Seasoning (1 teaspoon): A blend of herbs that infuses cozy, classic flavor into every forkful.
- Marinara Sauce (1 cup): Provides a zesty, tangy backbone and melds with the sausage for luscious sauciness.
- Mozzarella Cheese (1 cup, shredded): You cannot beat stretchy, melty mozzarella for that classic cheesy pull.
- Parmesan Cheese (1/2 cup, grated): Offers salty, savory notes and a toasty top after baking.
- Fresh Parsley (2 tablespoons, optional): A sprinkle of fresh green for bright color and a burst of herby freshness right at the end.
How to Make Cheesy Sausage-Stuffed Spaghetti Squash
Step 1: Roast the Squash
Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and arrange the halves cut-side up on a baking sheet. Drizzle the cut sides with olive oil and season generously with salt and pepper. Flip them over (cut-side down) and roast for 35 to 40 minutes, or until the flesh is tender and easily shredded with a fork. The roasting transforms the squash into tender, golden strands with the faintest caramelized edge—absolutely perfect as your edible serving “boats.”
Step 2: Prepare the Sausage Filling
While the squash cooks, heat a large skillet over medium heat and add your sausage. Break it up as it browns, allowing the edges to crisp and all the savory flavors to develop. Once the sausage is fully cooked, add the finely diced onion and continue cooking until it softens and goes translucent, about 3-4 minutes. Stir in the garlic and Italian seasoning for a minute, letting their aromas bloom. Finally, pour in the marinara sauce and let everything simmer together for five minutes. This step creates a filling that’s saucy, hearty, and positively brimming with classic Italian comfort.
Step 3: Stuff and Top the Squash
Once the squash is tender and cool enough to handle, use a fork to gently shred the flesh into spaghetti-like strands, keeping everything neatly inside each squash half. Spoon the sausage mixture over the squash in each shell, giving it a gentle mix for even flavor. Next, shower each stuffed half generously with mozzarella and Parmesan cheese, making sure to cover every nook and cranny for maximum golden, melty coverage.
Step 4: Bake Until Golden and Bubbly
Slide your stuffed and topped squash halves back into the oven. Bake for 10 to 12 more minutes, just until the cheese has melted into ultra-gooey deliciousness and is bubbling across the top with some golden brown spots (the best part!). The sight alone will have everyone hovering in the kitchen, waiting for the moment they can dig in.
Step 5: Garnish and Serve
Take the squash out and let it cool for just a couple minutes. If you like, finish things off with a vibrant sprinkle of fresh chopped parsley for a final pop of color and herby brightness. Gather your family or friends—or just treat yourself!—and get ready for cheesy, savory, squash-filled bliss.
How to Serve Cheesy Sausage-Stuffed Spaghetti Squash
Garnishes
Garnishing your Cheesy Sausage-Stuffed Spaghetti Squash is where you can really make the dish pop. A shower of freshly chopped parsley not only adds a gorgeous green touch, but also adds a bit of freshness to cut through the richness. If you’re feeling extra indulgent, try a few flakes of crushed red pepper for subtle heat, or a light drizzle of good olive oil before serving for shine and flavor.
Side Dishes
This dish is filling and self-contained, but it pairs beautifully with a bright green salad to keep things crisp and light. A simple arugula salad tossed with lemon vinaigrette helps balance out the savory, cheesy depths. For something extra, some garlic bread or roasted vegetables (like broccoli or Brussels sprouts) make wonderful, hearty companions.
Creative Ways to Present
Serving Cheesy Sausage-Stuffed Spaghetti Squash directly in the shell turns your dinner into a rustic, restaurant-worthy experience. For family-style gatherings, you can scoop the filling out and layer everything in a cozy baking dish, then melt the cheese on top for more of a casserole vibe. If you’re doing appetizers, slice each squash half into sections for party-ready, easy-to-hold portions—so much fun for a gathering!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Cheesy Sausage-Stuffed Spaghetti Squash stores beautifully. Let the stuffed squash halves cool completely, then wrap each half tightly in foil or transfer to an airtight container. They’ll keep in the fridge for up to 3 days, making for an easy, satisfying lunch or dinner later in the week.
Freezing
Want to prep ahead for busy nights? Assemble the squash up to the point just before the final bake, wrap tightly, and freeze for up to 2 months. When you’re ready to eat, let it thaw overnight in the fridge and add a few extra minutes to the final bake so everything heats through and the cheese gets nice and bubbly again.
Reheating
For best results, reheat Cheesy Sausage-Stuffed Spaghetti Squash in a 350°F oven, covered with foil for the first 10-15 minutes to prevent drying, then uncover for an extra 5 minutes to crisp the cheese. The microwave works in a pinch; just cut the squash into portions, cover lightly, and heat until warmed through. Either way, you’ll be rewarded with melty, savory goodness all over again.
FAQs
Can I make Cheesy Sausage-Stuffed Spaghetti Squash vegetarian?
Absolutely! Simply swap the Italian sausage for your favorite plant-based sausage or even cooked lentils for a vegetarian option. The flavors will remain robust and hearty, and all that cheesy goodness still shines through.
How do I know when my spaghetti squash is finished roasting?
The squash is ready when a fork easily shreds the flesh into spaghetti-like strands. It should be tender but not mushy, and the edges may look lightly caramelized and golden.
Can I use pre-cooked sausage?
Yes, pre-cooked sausage can be used—just slice or crumble and gently warm it in the pan with the onion, garlic, and seasonings before adding the marinara sauce. This is a perfect shortcut if you’re low on time.
What kind of marinara sauce works best?
Use your favorite jarred marina or make it homemade! Choose one that has bold, herby tomato flavor; avoid those that are too watery or sweet, which can make the filling runny or too sugary.
Is Cheesy Sausage-Stuffed Spaghetti Squash gluten-free?
Yes, this recipe is naturally gluten-free as written! Just double-check your sausage and marinara sauce labels for any hidden gluten ingredients if you’re cooking for someone with sensitivities.
Final Thoughts
I can’t recommend trying Cheesy Sausage-Stuffed Spaghetti Squash enough—it’s the perfect mix of comfort food and veggie-forward freshness, with plenty of gooey cheese to keep things exciting. Make it once, and I promise you’ll crave it all season long. Gather your ingredients and treat yourself to a cozy, delicious adventure in your own kitchen!
Print
Cheesy Sausage-Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Cheesy Sausage-Stuffed Spaghetti Squash recipe is a delicious low-carb dish that features roasted spaghetti squash filled with a savory mixture of Italian sausage, onions, garlic, marinara sauce, and gooey cheeses. It’s a satisfying and flavorful meal that’s perfect for a cozy dinner.
Ingredients
For the Spaghetti Squash:
- 2 medium spaghetti squash, halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Filling:
- 1 pound Italian sausage (mild or spicy)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the squash: Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Roast the squash halves cut-side down on a baking sheet for 35 to 40 minutes until tender.
- Cook the filling: In a skillet, cook the sausage until browned. Add onion, garlic, and Italian seasoning. Stir in marinara sauce and simmer.
- Fill the squash: Shred the squash flesh into strands, mix with the sausage mixture, and top with cheeses.
- Bake: Bake the stuffed squash for 10 to 12 minutes until the cheese is melted and bubbly.
- Serve: Garnish with parsley and serve.
Notes
- You can use turkey or plant-based sausage for a lighter or vegetarian option.
- Feel free to customize with your favorite sauce.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 510
- Sugar: 7g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
