Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.
This healthy sausage stuffed spaghetti squash is a simple, delicious recipe that will impress everyone. Tender roasted squash is mixed with steamed broccoli and savory sausage, tossed in a creamy sauce, then stuffed back into the shell and roasted to golden perfection. It’s a nutritious, low-carb meal that’s irresistibly gooey and comforting, sure to have the whole family asking for more!
Spaghetti squash is one of my favorite squashes, thanks to its incredible versatility—like in this stuffed spaghetti squash that has quickly become a family favorite! You can cook the squash by roasting it in the oven, cook it in the microwave or even the air fryer.
Once cooked, prepare the savory sausage and broccoli filling, stuff the squash, top it with cheese, and roast until perfectly golden.
Stuffed squash is always a wonderful and fun way to serve any squash like this stuffed acorn squash or stuffed butternut squash which are both great for fall. And now this sausage-stuffed spaghetti squash is a summer squash dish that is just as healthy and delicious!
Why you’ll love this stuffed spaghetti squash recipe?
- Healthy comfort food recipe
- Flavorful and delicious!
- A fun way to serve spaghetti squash
- Low-carb easy meal
- Stores and reheats great
- Gluten-free!
What type of sausage is best for stuffed squash?
The best sausage for stuffed squash depends on the recipe. In this stuffed spaghetti squash recipe, I recommend precooked Italian chicken sausage but any will work great! Here are some of my favorite sausage brands.
- Bilinski’s
- Trader Joes
- Applegate
- Amylu
Ingredients + substitutions for stuffed spaghetti squash
This stuffed squash recipe is made with just a few simple ingredients. Here is what you’ll need.
- Spaghetti squash – 2-3 pound squash is best since the filling makes a good amount. You could also use 2-3 smaller spaghetti squash.
- Chicken sausage – I used Bilinski’s Italian chicken sausage. See more suggested brands above.
- Broccoli – I used fresh broccoli that I quickly steamed in the microwave but you could also use frozen cooked broccoli. Sub-cooked peas, or cauliflower.
- Chicken stock -any type will work, you can even use vegetable stock but I think the chicken stock adds great flavor to the filling.
- Olive oil – extra virgin olive oil
- Cheese – a mix of mozzarella and parmesan cheese gives the filling an amazing creamy, salty + savory flavor that is incredible.
- Aromatics – fresh garlic and shallots are used to add more amazing flavor to the filling. White onion also works in place of the shallots.
- Seasoning – I used Italian seasoning, salt, and pepper but you can use any seasoning you like.
Recommended Kitchen Tools
- Cutting board + knife
- Baking sheet
- Saute pan
- Spatula
How To Make Stuffed Spaghetti Squash
Here is a summary of the steps for how to make this sausage stuffed squash. Please see the recipe card located at the bottom of this post for the complete list of recipe ingredients and instructions.
Step one: Preheat your oven to 400°F. Carefully slice the spaghetti squash in half lengthwise with a sharp knife, then use a spoon to scoop out the seeds, creating a clean center cavity. Lightly spray the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and bake for 30-35 minutes, or until the flesh is tender.
Step two: Make the filling. cook the sausage over medium heat in a skillet on the stovetop. Remove, add the onions and garlic, then toss in the stemaed broccoli, and cheese to create a nice cheesy sauce. Add the sausage back to the pan and toss everything together.
Step three: Assemble and bake the stuffed squash. Scoop the tender spaghetti squash strands into a bowl, then add the broccoli sausage filling. Toss everything together until well combined. Spoon the mixture back into the squash shells, top with cheese, and bake until the cheese is melted and golden.
Expert tips for the best results
- Use spaghetti squash that is ripe, bright yellow in color, and even in size. I used a 3-pound squash and it was perfect!
- Make the filling ahead of time and store it in the fridge up to 2 days in advance. You can also cook the squash 1-2 days in advance then assemble and bake when ready. Note: You will need to cook it a bit longer for the filling the become fully warmed through and for the cheese to melt.
- Use a shortcut to cook the squash! Try this microwave spaghetti squash!
Recipe variations
- Swap the chicken sausage with ground turkey or ground chicken.
- Use cauliflower in place of broccoli.
- Add your favorite tomato sauce to the filling for a more Italian-style stuffed squash.
- Use cheddar cheese in place of the mozzarella for broccoli cheddar variation which is also delicious!
What to serve with this stuffed Squash
- Salad. Such as this Easy Kale Salad or this Mediterranean Couscous Salad.
- More veggies. Such as these Easy Ranch Roasted Carrots or this Cauliflower Rice With Chickpeas.
- Simple side dishes. Such as these Air Fryer Sweet Potato Wedges, Oven Roasted Crispy Chickpeas or these Easy Gluten Free Herb Biscuits.
Storing and reheating Suggestions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, simply reheat in the oven or microwave until the dish is warmed through and the cheese is melted and creamy.
Frequently Asked Questions
What is the best way to cut a spaghetti squash?
Spaghetti squash can be tough to cut, so softening it in the microwave first makes the job easier. Start by poking holes in the squash with a fork, then microwave it on high for about 3 minutes. Once softened, trim the ends, stand the squash upright, and carefully slice it in half down the middle with a sturdy kitchen knife.
Does spaghetti squash taste like spaghetti?
No, spaghetti squash doesn’t taste like traditional pasta, but it earns its name from the long, spaghetti-like strands that form when you cook it and pull the flesh away from the skin with a fork. While it doesn’t mimic the exact taste of spaghetti, it’s a fantastic low-carb, low-calorie, and gluten-free alternative that works well in many dishes.
More squash recipes to try!
- Air Fryer Butternut Squash
- Curried Butternut Squash Soup
- Easy Roasted Butternut Squash
- Simple Roasted Acorn Squash
Did you try this simple stuffed spaghetti squash recipe? If you did, then please leave a comment and rating below. I would love to hear how yours turned out!
Print
Healthy Sausage Stuffed Spaghetti Squash
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This healthy sausage stuffed spaghetti squash is a wonderful, easy low-carb meal that everyone will love! Tender roasted squash boats, filled with a creamy broccoli sausage filling that stores and reheats great!
Ingredients
- 1 medium spaghetti squash – about 2–3 lbs
- 12 oz of chicken sausage – I used Bilinski Organic Chicken Sausage Robust Italian flavor
- 2 teaspoons olive oil
- 1 small shallot – minced
- 1 clove of garlic – minced
- Kosher salt
- Black pepper
- 1 tablespoon Italian seasoning
- 2 cups broccoli florets – cooked and chopped
- ½ cup low sodium chicken stock or vegetable stock
- 2 oz reduced-fat cream cheese
- 1 ½ cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- chopped parsley for topping – optional
Instructions
Cook the squash
- Preheat the oven to 400° degrees and spray a small baking sheet with cooking spray.
- Prep the squash. Using a large kitchen knife carefully slice the squash in half lengthwise. If the squash is too hard to cut through, cook it in the microwave for 3 minutes to soften it.
- Then use a spoon to scoop out the seeds, and discard the seeds.
- Spray each half of the squash with olive oil cooking spray and a sprinkle of salt and pepper.
- Place the squash halves cut side down on the baking sheet and cook in the center rack of the oven for 25-30 minutes, until a knife can easily be inserted in the middle of each half. Set aside to cool for a few minutes when done.
Make the cheesy filling
- While the squash is cooking, you can make the chicken and broccoli filling. Cook the sausage first by slicing it into medallions and adding it to a pan heated to medium heat on the stovetop. Cook it according to the package instructions. Mine took about 4-5 minutes to brown and cooked through. Remove it from the pan, place it into a bowl, and set aside.
- Add the olive oil to the same pan you cooked the sausage in. Add in the minced shallot and garlic and season with salt and pepper. Toss and cook for 2-3 minutes until the shallot and garlic are soft and fragrant. Stir in the Italian seasoning and let that all cook for 1-2 minutes.
- Toss in the cooked broccoli and veggie stock and let that simmer for a few minutes.
- Add in the cream cheese and half of the shredded mozzarella and parmesan. Stir until the cheese is melted and forms a nice creamy sauce.
Fill and bake the squash
- Use a fork to scrape the squash strands away from the edges of each half of the squash, leaving a small border around each half of the squash. Place the strands of squash into a medium-size mixing bowl.
- Add the creamy chicken sausage and broccoli filling to the mixing bowl with the squash and stir it all together. Omg, it is so good!
- Fill each half of the squash with the filling and top with the remaining cheese.
- Set the oven to broil and cook the squash for 1-2 minutes to melt the cheese.
- Remove, let cool for a few minutes, and top with some parsley.
Notes
- If you are short on time, you can cook the spaghetti squash a little bit quicker in the Instant Pot.
- You can substitute the broccoli with either kale or even cauliflower.
- Frozen or fresh broccoli both work in this recipe. For frozen broccoli just cook it according to the package instructions before adding it to the recipe. For fresh broccoli, chop it up into florets, add it to a microwave-safe dish, with 1-2 tablespoons of water, cover, and cook on high for 3 minutes in the microwave.
- I used a combo of shredded mozzarella and shredded parmesan cheese in this recipe but you could use shredded cheddar cheese or even manchego cheese.
- To make this recipe vegetarian, skip the sausage or use a meat-free sausage that you can purchase at most grocery stores.
- Store leftovers in the fridge for up to 3 days. To store, let it cool completely, place it in an airtight container, and store it in the refrigerator. When ready to eat, heat it up in the microwave for 2-3 minutes on high.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Healthy Main Dishes
- Method: Oven
- Cuisine: American
Leave a Reply