Stuffed Spaghetti Squash Fall Dish

Stuffed Spaghetti Squash


Veggie and cheese packed stuffed squash.


  • 2 medium Spaghetti Squash
  • 8 oz. Spinach
  • 6 cloves Garlic, minced
  • 1 lbs. Italian Sausage, casing removed
  • 1 15 oz. can Tomato Sauce
  • 1 medium Onion, diced
  • 8 oz. Mozzarella, shredded
  • Olive Oil, for brushing
  • Basil leaves to top


  1. Preheat oven to 400°F.
  2. Carefully cut Squash in half lengthwise. Scoop out seeds and loose flesh. Brush cut side all over with Olive Oil and season with Salt & Pepper. Arrange the 4 halves, cut-side down on a baking sheet and roast until Squash is tender, about 35 minutes.
  3. Once roasted, let the squash rest until cool enough to handle.
  4. Meanwhile heat a large straight-sided skillet over medium-high heat. Remove casing on sausage and add to skillet making sure to break up as it cooks. Once the sausage has browned and cooked through, 5-10 minutes, remove and set aside.
  5. Pour off all but about a tablespoon of fat from pan, reduce heat to medium, and add the diced Onions. Cook until onions are translucent. Add the Garlic, cook until fragrant, about 1 minute. Add the Spinach, a few handfuls at a time, stirring until wilted, continue until all Spinach has been added. Add the tomato sauce, bring to a simmer.
  6. Scoop the squash from the skin and add to the simmering sauce mixture. Stir well to combine.
  7. Divide the stuffing evenly between the four skins. Place on a baking sheet and top with the Mozzarella. Broil until the cheese has melted and started to develop brown spots. Top with Basil leaves and serve warm.