A Cozy, Low-Carb Feast: Italian Sausage and Spinach Stuffed Spaghetti Squash
This isn’t your average spaghetti night! We’re ditching the pasta and embracing a healthier, equally delicious alternative: Italian Sausage and Spinach Stuffed Spaghetti Squash. This comforting dish is packed with flavor, vegetables, and a surprising lightness that makes it perfect for cooler evenings or any time you crave a hearty, yet mindful meal.
Why You’ll Love This Recipe
This recipe ticks all the boxes for a satisfying and healthy weeknight dinner:
Low-Carb & Gluten-Free Goodness
Say goodbye to carb overload! This dish is naturally gluten-free and significantly lower in carbohydrates than traditional pasta dishes. It’s also a fantastic keto-friendly option. The spaghetti squash provides a fantastic base, offering a satisfying texture similar to pasta without the guilt. Loaded with Italian sausage, spinach, and mushrooms, this dish is a flavor bomb packed with nutrients.
Stunning Presentation
Forget bland dinners! The vibrant colors of the roasted squash, combined with the rich filling, create a visually appealing masterpiece that will impress your family and friends. This restaurant-quality dish requires minimal effort, making it perfect for special occasions or simply elevating a weeknight meal.
Minimal Cleanup
Busy weeknights call for easy cleanup! This recipe minimizes dishes, requiring primarily one pan for the filling. Smart use of parchment paper on your baking sheet ensures effortless cleanup – minimal scrubbing required!
A Step-by-Step Guide to Stuffed Squash Perfection
Let’s dive into the details of creating this culinary delight:
Roasting the Squash
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Two medium-sized spaghetti squashes are your starting point. For easier cutting, you can microwave the whole squash for 5-10 minutes, making several slits along the cutting line beforehand. Cut each squash in half lengthwise, scoop out the seeds and fibers. Drizzle the cut sides generously with olive oil, season with salt and pepper, and roast cut-side down for 30-40 minutes, or until tender. A fork should easily pierce the cooked squash.
Crafting the Flavorful Filling
While the squash roasts, prepare the irresistible filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Crumble 16 ounces of spicy Italian sausage (you can use mild or even chicken sausage for a different flavor profile) and add 8 ounces of sliced mushrooms. Cook for about 5 minutes, until the sausage is browned. Drain any excess grease if desired. Stir in 4 minced garlic cloves, ½ teaspoon of Italian seasoning (or Herbs de Provence), a pinch of red pepper flakes (optional), and 5 ounces of halved cherry tomatoes. Add 10 ounces of fresh spinach (or thawed and well-drained frozen spinach) in batches, wilting it into the sausage mixture.
Stuffing and Baking to Perfection
Once the squash is roasted, generously fill each half with the flavorful sausage and spinach mixture. Sprinkle 6 ounces of shredded Parmesan cheese over the top. Return the stuffed squash to the oven (or broil) until the cheese is melted and bubbly.
Variations and Enhancements
Feel free to personalize this recipe to your liking:
- Meatless Marvel: Substitute plant-based sausage, such as Beyond Sausage, or simply increase the mushroom quantity for a delicious vegetarian version.
- Greens Galore: Experiment with other greens like kale or Swiss chard.
- Spice it Up: Add a dash of cayenne pepper or red pepper flakes for extra heat.
- Fresh Herb Infusion: Fresh thyme elevates this dish; use about ¼ ounce or a few sprigs. Avoid using dried thyme, as it will need a significantly reduced amount.
- Topping Options: Get creative with toppings! Try Pecorino Romano, Asiago cheese, fresh herbs, green onions, or cracked black pepper.
Serving Suggestions and Storage
Serve this delightful dish with a vibrant autumn salad for a complete and balanced meal. Some suggestions include an arugula salad with apples and cranberries, a cranberry spinach salad with cashews, or a simple spinach salad with pine nuts and Parmesan.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F (175°C) oven for about 30 minutes, or in the microwave. For optimal microwave reheating, remove the filling and reheat separately before stuffing back into the squash.
Nutrition Information (per serving, approximate)
- Calories: 561
- Fat: 40g
- Saturated Fat: 15g
- Cholesterol: 77mg
- Sodium: 1104mg
- Carbohydrates: 28g
- Fiber: 7g
- Sugar: 11g
- Protein: 26g
Disclaimer: Nutritional information is an estimate and may vary.
