Spaghetti squash stuffed with homemade Sausage Bolognese made with sweet Italian sausage and vegetables; then topped with Mozzarella cheese.
When I recently made a batch of homemade sausage bolognese I had some leftover; which is great to freeze for later meals on those busy weeknights.
Then you can just defrost, add it to either pasta or spaghetti squash and it makes for a quick and easy dinner.
To save time, I cooked the squash in the microwave so this super delicious recipe was ready in under 30 minutes. It's also gluten free and Keto diet-low carb friendly!
Suggested Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Spaghetti Squash
Prepared Sausage Bolognese: If making the bolognese sauce at the same time, you'll need to add about an hour to the cooking time to make the bolognese.
I suggest making this sauce either the night before or over a weekend. Once cooled you can seal in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Shredded Mozzarella Cheese
Prepare the Spaghetti Squash
Cut the squash in half lengthwise and scoop out the seeds and pulp. Place the squash halves cut-side down on a dinner plate, add 2 tablespoons of water; then microwave on high for 10 minutes, or until the flesh is tender and easily pierced with a fork.
Once done, remove from the microwave and let cool for a few minutes before using a fork to scrape the flesh into spaghetti-like strands into a mixing bowl.
Save the squash shells to stuff the mixture back inside when you're ready to cook. This step can also be done up to one day ahead of time.
How do you make Sausage Bolognese Spaghetti Squash?
When ready to assemble and cook, preheat the oven to 425 degrees F. Combine the squash and sausage bolognese in a mixing bowl; then mix until all of the strands are covered.
Add the mixture back into the squash shells, place on top of a sheet pan; then top with the shredded Mozzarella cheese and bake for 10 minutes or until the cheese has melted and is hot and bubbly.
You can also place the mixture into a casserole dish, top with the cheese and bake that way as well.
Make Ahead
You can prepare this recipe as directed; then cover and refrigerate overnight until it's time to bake the next day. When ready to cook, remove from the refrigerator at least 10 minutes before while the oven is heating up; then bake as directed.
Storage & Reheating
Once cooked, you can store covered in the refrigerator up to 4 days. To reheat, portion out the desired serving into a microwave safe bowl; then cook on high for 2 minutes.
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More Spaghetti Squash Recipes
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- Buffalo Chicken Spaghetti Squash
- Cajun Sausage Alfredo Spaghetti Squash
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Sausage Bolognese Spaghetti Squash
Equipment
Ingredients
- 1 large spaghetti squash
- 2 cups prepared sausage bolognese
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat the oven to 425 degrees F.
- Cut the squash in half lengthwise and scoop out the seeds and pulp. Place the squash halves cut-side down on a dinner plate, add 2 tablespoons of water; then microwave on high for 10 minutes, or until the flesh is tender and easily pierced with a fork. Once done, remove from the microwave and let cool for a few minutes before using a fork to scrape the flesh into spaghetti-like strands into a mixing bowl.
- Add the sausage bolognese to the squash; then mix until all of the strands are covered.
- Add the mixture back into the squash shells, place on top of a sheet pan; then top with the shredded Mozzarella cheese and bake for 10 minutes or until the cheese has melted and is hot and bubbly. (You can also place the mixture into a casserole dish, top with the cheese and bake that way as well.)
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