Italian Stuffed Spaghetti Squash made with sweet Italian sausage, fresh spinach, garlic, and fire roasted tomatoes topped with shredded Mozzarella cheese.
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3.75 from 4 votes

Italian Stuffed Spaghetti Squash

Italian Stuffed Spaghetti Squash made with sweet Italian sausage, fresh spinach, garlic, and fire roasted tomatoes topped with shredded Mozzarella cheese.
Course Main Entree
Cuisine Italian
Keyword squash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 317kcal
Author Carrie's Experimental Kitchen

Ingredients

  • 3 lb. Spaghetti Squash
  • 1/2 lb. Ground Sweet Italian Sausage
  • 1 tbsp. Extra Virgin Olive Oil
  • 5 oz. Fresh Baby Spinach, washed
  • 1 clove Garlic, minced
  • 1 c. Fire Roasted Tomatoes
  • 4 oz. Cream Cheese
  • 4 oz. Shredded Mozzarella Cheese (I used part skim)
  • Kosher Salt & Black Pepper, to taste

Instructions

  • Start by cutting your spaghetti squash in half lengthwise and scraping out the seeds (similar to a pumpkin). 
    Place the squash meaty side down on a baking sheet or oven safe baking dish and cook in a 400 degree F oven for approximately 45 minutes to soften. 
  • While the spaghetti squash is cooking make your filling. Heat the oil in a large skillet and brown your sausage. 
  • When the sausage is cooked through and no longer pink, add the spinach, garlic, and tomatoes and cook until the spinach has wilted; then add the cream cheese and stir until it has blended in with the sausage mixture. Remove from heat and cover until you're ready to add the squash.
  • Using a fork, scrape the squash in long front to back motion creating "spaghetti" and add the vegetable to the sausage mixture. Do this for both halves; then mix the ingredients all together. Season with salt and pepper to your liking. 
  • Finally add the mixture back into the two squash halves, top with the shredded Mozzarella cheese and place under the broiler for 3-4 minutes until the cheese has melted. Garnish with chopped basil or parsley and serve hot. 

Notes

*If your squash is smaller than 3 lbs, check after 35 minutes. The squash is done with the outer skins start to shrivel inward. 
 
*Nutritional data calculated by MyFitnessPal based on the exact ingredients and brands used in this recipe and may not be 100% accurate. 

Nutrition

Calories: 317kcal | Carbohydrates: 30g | Protein: 9g | Fat: 19g | Cholesterol: 41mg | Sodium: 698mg | Potassium: 738mg | Fiber: 7g | Sugar: 12g