Stuffed Spaghetti Squash
Ingredients
&w=3840&q=75){kind=small}
- 2 spaghetti squash – halved lengthwise and seeded
- 3 tbsp extra-virgin olive oil
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb italian sausage – casings removed (~5.5 medium italian sausages)
- 1 yellow onion – finely chopped
- 3 cloves garlic – minced
- 1/2 tsp crushed red pepper flakes
- 1 tsp dried oregano
- 2 cups marinara sauce
- 1 1/2 cups mozzarella cheese – shredded
- 1/2 cup parmesan cheese – finely grated
- fresh basil – chopped (for serving)
Instructions
1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
2. Place the spaghetti squash cut side up on the sheet, drizzle with 2 tbsp of the extra-virgin olive oil (reserving 1 tbsp for sautéing later), and season evenly with the kosher salt and black pepper; flip cut side down and roast until the shells give when pressed and the strands pull away easily with a fork, 35–45 minutes.
3. While the squash roasts, heat the reserved oil in a large skillet over medium heat; add the italian sausage and cook, breaking it up, until browned, 5–7 minutes, then stir in the yellow onion and cook until translucent, 4–5 minutes; add the garlic, crushed red pepper flakes, and dried oregano and cook until fragrant, about 1 minute; stir in the marinara sauce and simmer gently to thicken slightly, 5 minutes.
4. When the squash is cool enough to handle, turn the halves cut side up and use a fork to scrape the strands into the skillet, leaving the shells intact; toss until the strands are well coated with the sauce.
5. Spoon the mixture back into the shells, mounding it evenly; top with the mozzarella cheese, then the parmesan cheese.
6. Return the stuffed shells to the oven and bake until the cheese is melted and bubbling, 10–12 minutes; for deeper browning, broil 1–2 minutes, watching closely.
7. Let rest 5 minutes, finish with the fresh basil, and serve hot.
Stuffed Spaghetti Squash takes the naturally sweet, tender strands of roasted squash and turns them into a hearty, cheesy “boat.” The filling balances savory and bright flavors: browned sausage and aromatics simmered with tomato sauce, then capped with melting mozzarella and nutty Parmesan. The textures range from lightly crisped edges to juicy, saucy centers, making it a comforting, crowd-pleasing main that eats like a pasta bake without the pasta.
The dish is a modern American evolution that pairs the New World vegetable with Italian-American pantry staples. Spaghetti squash rose to wider home-cook popularity in the late 20th century, and by the 2010s, “boat” preparations became a staple of weeknight cooking and restaurant menus alike. While countless variations exist—from vegetarian spins to Tex-Mex fillings—the tomato-sausage-and-cheese approach remains one of the most common and recognizable formats.