Get ready for a cozy, flavor-packed experience with Italian Stuffed Spaghetti Squash! This dish takes all the hearty, zesty comfort of classic Italian fare and tucks it into a wholesome, veggie-forward package. The sweet, golden squash mingles perfectly with savory Italian sausage, melty cheeses, and a bright marinara, all tied together with fragrant herbs. It’s the kind of meal that feels utterly indulgent, yet is sneakily full of good-for-you ingredients, making it equally perfect for a weeknight dinner or an impressive dish to wow your friends. If you’ve never tried Italian Stuffed Spaghetti Squash, you’re in for a truly memorable meal.
Ingredients You’ll Need
The beauty of Italian Stuffed Spaghetti Squash is that it uses simple, straightforward ingredients that work together to create big flavor and irresistible texture. Each one brings something essential, whether it’s a burst of color, a layer of richness, or that signature Italian zest.
- Spaghetti Squash: This fun, spaghetti-like vegetable forms the delicious, edible “bowl” and soaks up all those savory flavors.
- Olive Oil: A drizzle here locks in moisture and adds that signature richness and silkiness to the roasted squash.
- Italian Sausage: Sweet or spicy sausage delivers a hearty, deeply savory punch—choose your favorite for more or less kick.
- Onion: Diced onion brings a grounding sweetness and texture that pairs perfectly with the sausage.
- Garlic: Fresh garlic is a must; it infuses each bite with aromatic warmth and depth.
- Dried Oregano: Oregano shines in Italian recipes, tying all the flavors together with its earthy notes.
- Dried Basil: Basil adds a mellow, almost-sweet herbal touch that brightens up the filling.
- Red Pepper Flakes (optional): Add a pinch if you love a dash of heat and extra complexity in your filling.
- Marinara Sauce: Homemade or store-bought—either way, it adds that classic, tangy tomato base we all crave.
- Shredded Mozzarella Cheese: Melts into gooey, golden goodness for that irresistible cheesy finish.
- Grated Parmesan Cheese: Sharp and salty, Parmesan gives the topping that perfect bubbly crust.
- Salt and Pepper: Essential for seasoning every layer and making all the flavors sing.
- Chopped Fresh Parsley or Basil (optional): A sprinkle on top makes it look (and taste!) totally restaurant-worthy.
How to Make Italian Stuffed Spaghetti Squash
Step 1: Prep and Roast the Squash
Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash lengthwise—this can take a little muscle! Scoop out the seeds with a spoon and discard (or save them to roast later). Brush the inner flesh of each half with olive oil and season lightly with salt and pepper. Place the halves cut side down on a parchment-lined baking sheet, and roast for 35 to 40 minutes. The squash should be fork-tender with strands that pull away easily, but not mushy.
Step 2: Cook the Savory Filling
While the squash bakes, start your filling. Heat a skillet over medium and add the sausage, breaking it up into crumbles as it browns. Once fully cooked through, toss in the diced onion and sauté for a few minutes, letting it soften and pick up flavor. Stir in garlic, dried oregano, basil, and a sprinkle of red pepper flakes if you want some heat. Let these bloom for a minute, then pour in the marinara sauce. Simmer for 5 minutes to deepen and unify all the flavors.
Step 3: Fluff the Squash & Combine
Once the spaghetti squash is roasted, let it cool briefly. Use a fork to gently scrape and fluff the interior strands—they’ll look just like golden spaghetti. Leave the squashed “noodles” inside the shells for that fun, built-in bowl effect. Spoon the savory sausage mixture evenly over each half, mixing gently with the squash strands so every bite is packed with flavor.
Step 4: Top with Cheese and Bake
Pile on the shredded mozzarella and a generous sprinkle of Parmesan over each stuffed squash half. Return the baking sheet to the oven for another 10 to 12 minutes. You’ll know it’s done when the cheese bubbles and turns lightly golden, making the whole kitchen smell irresistible.
Step 5: Garnish and Serve
Let them cool for a minute or two, then finish each Italian Stuffed Spaghetti Squash with a flourish of fresh parsley or basil. The herbs add a pop of color and garden-fresh aroma. Grab a fork and enjoy straight from the shell for that ultimate cozy, comforting effect.
How to Serve Italian Stuffed Spaghetti Squash
Garnishes
This is one of those dishes where a little flourish goes a long way. Try scattering chopped fresh basil or parsley across the top for color and a little burst of freshness. A finishing grind of black pepper or an extra sprinkle of Parmesan will make each bite truly sing!
Side Dishes
Italian Stuffed Spaghetti Squash is hearty enough to stand on its own, but it also pairs beautifully with a bright arugula salad or roasted broccoli. For some tasty crunch, toasted garlic bread or gluten-free focaccia on the side is always a hit. If you’re feeling extra, a simple tomato and mozzarella caprese makes for a gorgeously fresh table.
Creative Ways to Present
For a show-stopping dinner, present each Italian Stuffed Spaghetti Squash half right in its golden shell—everyone gets their own edible “bowl!” Or, for a family-style twist, scoop out all the cheesy filling and toss it gently in a large platter for sharing. You can also divide the filling into ramekins for crowd-pleasing, individual baked servings at brunch or a potluck.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Stuffed Spaghetti Squash stays delicious for several days. Store cooled leftovers in an airtight container in the refrigerator, making sure to keep as much of the squash and cheese together as possible for maximum flavor and texture. It’s a fantastic option for make-ahead meals or quick lunches.
Freezing
For longer storage, you can absolutely freeze Italian Stuffed Spaghetti Squash. Assemble and bake as described, then let everything cool completely. Wrap each stuffed half tightly in foil and then in a freezer bag. It’ll keep well for up to 2 months—just thaw in the fridge overnight before reheating.
Reheating
To reheat, place squash halves on a baking sheet and warm in a 350°F oven for about 15 to 20 minutes, or until heated through and cheese is bubbling again. For a speedy work lunch, a few minutes in the microwave also does the trick—just cover with a damp paper towel to help maintain moisture.
FAQs
Can I make this vegetarian?
Absolutely! Swap out the Italian sausage for sautéed mushrooms, lentils, or your favorite plant-based sausage. The result is every bit as hearty and flavorful, making Italian Stuffed Spaghetti Squash a crowd-pleaser for vegetarians and meat-lovers alike.
What’s the best way to cut spaghetti squash safely?
Use a sharp, sturdy knife and work slowly, placing the squash on a stable cutting board. If it feels too tough, you can microwave the whole squash for 2–3 minutes to soften it slightly before cutting, which makes slicing much easier.
Does Italian Stuffed Spaghetti Squash taste like real pasta?
While spaghetti squash has its own lovely texture and mild sweetness, it’s not identical to regular pasta. However, when tossed with savory sauce and cheese, it truly satisfies those classic Italian comfort cravings and provides a lighter, gluten-free twist!
Can I use jarred marinara sauce?
Definitely! Use your favorite store-bought marinara for maximum convenience, or go homemade if you want to add your own personal flavor spin. Either way, the sauce gives Italian Stuffed Spaghetti Squash its bright, tangy base.
Is this recipe suitable for meal prep?
Italian Stuffed Spaghetti Squash is excellent for meal prep. Make a batch ahead, store portions in airtight containers, and then simply reheat for a quick lunch or dinner—no sacrifices in taste or texture.
Final Thoughts
Filled with bold Italian flavors and tucked inside a golden squash, Italian Stuffed Spaghetti Squash is bound to become a favorite in your kitchen. It’s comforting, simple, and surprisingly versatile—just the kind of recipe you’ll find yourself coming back to. Give it a try, and get ready to fall in love with your new go-to dinner!
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Italian Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 2–4 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Stuffed Spaghetti Squash recipe is a delicious and satisfying low-carb meal. Roasted spaghetti squash is filled with a savory mixture of Italian sausage, marinara sauce, and cheese, then baked to perfection.
Ingredients
Spaghetti Squash:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper to taste
Filling:
- 1/2 pound Italian sausage (sweet or spicy)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish:
- Chopped fresh parsley or basil (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the squash: Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes until tender.
- Make the filling: Cook Italian sausage in a skillet, add onion, garlic, herbs, and marinara sauce. Simmer for 5 minutes.
- Fill the squash: Scrape the squash strands into the shells, mix with sausage mixture, top with cheeses, and bake for 10–12 minutes.
- Garnish and serve: Garnish with parsley or basil before serving.
Notes
- For a vegetarian version, replace sausage with sautéed mushrooms or lentils.
- You can use store-bought or homemade marinara sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed half
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
