Sausage Stuffed Spaghetti Squash
is one of those recipes you make when you have time for absolutely nothing but still want to indulge in a savory ooey-gooey delight that’ll make every person at your table say “Wow.” Plus, it’s a sheet pan meal that takes minutes to put together. Spaghetti Squash is the coolest cousin in the gourd family.
- 1 spaghetti squash (1.5 lbs.) ($1.19)
- 1/2 lb. Italian ground sausage (sweet or spicy) ($3.00)
- 1/2 cup shredded mozzarella ($0.63)
- 1/4 cup Parmesan cheese ($0.50)
- 1/2 Tbsp olive oil ($0.06)
- Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Brush each half with the cooking oil.
- Divide the sausage equally between the two spaghetti squash halves.
- Roast for 30 minutes or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.*
- Use two forks to separate the sausage into small chunks and to separate the squash into strands. Mix it all together.
- Combine the cheeses.
- Divide the cheese mixture equally between the halves and roast for another 10 minutes until the cheese is bubbly and begins to caramelize. Enjoy!
It has a canary yellow exterior and is shaped like a smoother version of one of those giant dragon eggs someone’s always cradling on House Of The Dragon. (Or a football. But it does look like spaghetti, with strands that vary in length depending on how you slice it.
Even though it gives me shorter strands, I get more ways to work with it since you can stuff it with close to anything. How To Cut SPaghetti Squash Spaghetti Squash can be a beast to work with unless you soften it a little first with a spin on your microwave turntable. Pierce its skin a few times with a fork and nuke it for five minutes before you try to slice it.
The beauty of spaghetti squash is its mild savor, which makes it a blank canvas that pairs perfectly with nearly anything. For example, you can make this a vegan meal with vegan cheese and sausage.
The sausage is already chock full of spices and will taste the squash as its fat renders in the cavity. Italian ground sausage (sweet or spicy) ($3.00) ▢ 1/2 cup shredded mozzarella ($0.63) ▢ 1/4 cup Parmesan cheese ($0.50) ▢ 1/2 Tbsp olive oil ($0.06) Instructions Set a rack in the center of your oven and preheat it to 400°F.
Slice the spaghetti squash in half, from tip to end. Divide the sausage equally between the two spaghetti squash halves.
Roast for 30 minutes or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.* Use two forks to separate the sausage into small chunks and to separate the squash into strands.
Divide the cheese mixture equally between the halves and roast for another 10 minutes until the cheese is bubbly and begins to caramelize. So, if you prefer super well-done, very browned sausage, put it in a pan for a few minutes until it starts to develop color, then stuff the squash with it.
Slice the spaghetti squash in half, from tip to end. Divide the sausage equally between the two spaghetti squash halves.
Roast for 35 to 40 minutes or until the sausage reaches an internal temperature of 160°. Use two forks to separate the sausage into small chunks and to separate the squash into strands. Roast for another 5 to 10 minutes or until the cheese is bubbly and has kicked off to caramelize.
