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
Scale
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
