Cozy, Cheesy Spaghetti Squash Boats with Italian Sausage
There’s something so satisfying about pulling a sheet pan of Italian sausage-stuffed spaghetti squash out of the oven. The mozzarella is bubbling and golden at the edges, the kitchen smells like garlic and fennel-scented sausage, and every squash half it its own edible bowl. Drag a fork through the center and you get sweet, tender strands tangled up with savory sausage, silky spinach, and bright marinara in every bite.
It eats like a cozy baked pasta, but it’s lighter, naturally gluten-free, and sneaks in a good dose of vegetables. It’s become one of my go-to fall dinner recipes with seasonal ingredients, and its especially good now, when spaghetti squash is at its peak.
Easily Adaptable To Make It Your Own
I really love Italian sausage here (chicken or pork), but have made this with regular ol’ ground chicken too — it’s great! You’ll just want to add some additional spices, like crushed red pepper flakes and fennel seeds, both standard in Italian sausage.
And if you don’t have spinach, any leafy green you love is totally fine. Kale, Swiss chard, even arugula if you like that peppery flavor.
Acorn or butternut squash can be used, if needed (they’ll certainly hold the filling well), but the texture is closer to mash than “noodles.” Spaghetti squash is the only one that gives you those pasta-like strands. If you’re staring at an unused acorn squash, try my sausage-stuffed acorn squash with apples.
Instruction Overview & Quick Tips
Full quantities and instructions can be found in the recipe card below.
While the squash roasts, you’ll move onto the filling.
Be sure to use a jar of marinara sauce you truly enjoy (Rao’s Tomato Basil is my go-to if I don’t have any homemade San Marzano marinara sauce on hand).
Return to the oven until the cheese is melted and bubbly, about 15 minutes. I like to finish with fresh basil and lots of black pepper. Flaky sea salt is also fantastic!
You’ll know the spaghetti squash is fully cooked when a knife pierces easily into the skin with little resistance. The flesh should pull into strands easilt with a fork.
Quick Microwave Hack
If your squash is rock hard, microwave it whole for about 3 minutes, let it cool slightly, then halve it with a heavy chef’s knife. Since it’s partially cooked, trim the roasting time to 25-30 minutes
And there you have it. The cutest homemade spaghetti squash boats!
Hosting? Prep Ahead
Make the filling a day or two in advance, then roast and stuff the squash before guests arrive. I love this for Friendsgiving or in the nights leading up to (or following) Thanksgiving when I want something comforting, but not super heavy.
Make It A Complete Meal
This is a hearty, all-in-one dinner, so I like to pair it with something crisp and bright to cut through the richness. My peppery 5-minute arugula salad with lemon and Parmesan is the easiest match. With that and a tray of crispy, cheesy garlic bread with anchovy butter, dinner is served.
If you make this cozy sausage-stuffed spaghetti squash, I’d love to hear how it turned out. Leave a star rating and a quick review below — it completely makes my day!
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Cheesy Sausage-Stuffed Spaghetti Squash
Equipment
Ingredients
- 2 medium spaghetti squash
- ¼ cup olive oil, divided
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 lb spicy or sweet Italian sausage, casings removed, pork or chicken
- 1 medium shallot, finely chopped
- 6 oz fresh baby spinach
- 2 cloves of garlic, finely chopped
- Pinch of crushed red pepper flakes
- ½ tsp kosher salt
- 1 cup marinara sauce, I recommend Rao’s Tomato Basil
- ½ cup (about 3 oz) roasted red peppers, strips or roughly chopped
- 1½ cups (6oz) shredded whole milk Mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for serving
- Freshly ground black pepper
- Flaky sea salt
Instructions
- Roast the spaghetti squash. Preheat an oven to 400°F then line a sheet pan with parchment. Using a large chef’s knife, cut each spaghetti squash in half lengthwise through the stem. Use a large spoon to scoop out the seeds. Drizzle the flesh of each squash with 2 Tbsp olive oil total, then season with 1 tsp kosher salt and ¼ tsp black pepper. Flip the squash over so it’s cut-side down on the sheet pan, then roast for 35-40 minutes, or until fork-tender.
- Meanwhile, make the filling. Heat remaining 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add 1 lb Italian sausage to the pan. Use a spatula to help break up the sausage into small pieces. After 2-3 minutes, add 1 chopped shallot, then cook until the sausage is browned all over and the shallot has softened, another 4-6 minutes. Stir in 6 oz fresh baby spinach, 2 cloves chopped garlic, and a pinch of crushed red pepper flakes. Season with ½ tsp kosher salt. Finally, stir in 1 cup marinara sauce and ½ cup (6oz) of chopped roasted red peppers. Stir well, then simmer until warm and bubbly, about 5 minutes. The spinach should be wilted. Give the filling a taste and adjust seasoning as needed.
- Stuff the spaghetti squash. Carefully flip the squash over, then divide and spoon the filling into each half. Sprinkle with shredded Mozzarella cheese and grated Parmesan, dividing equally between each.
- Return to the oven. Bake the stuffed squash until the cheese has melted, about 15 minutes more. Finish with chopped fresh basil or parsley, freshly ground black pepper, and a pinch of flaky sea salt. Enjoy!
Notes
- Microwaving squash: If your squash is difficult to cut, microwave it whole on a plate for about 3 minutes, then cool slightly before halving. Reduce the roasting time in step 1 to 25 to 30 minutes.
- Make ahead: Prepare the filling up to 2 days in advance and refrigerate airtight. Roast the squash the day of serving.
- Storage: Refrigerate leftovers airtight for up to 3 days.
- Reheat: 350°F oven for 15 to 20 minutes, or microwave in 1-minute intervals.
- Freezing: Freeze the filling only, up to 3 months. Roasted squash becomes watery after freezing.
- Gluten-free: Check your sausage and marinara labels; most are gluten-free, but some sausages contain fillers.
Nutrition
Photography by: Alana of Your Home Made Healthy.
This was delicious! Came together very easily.
I had one large squash instead of 2 but it worked out great— didn’t need to go the full 45 minutes (about 30). I didn’t have the peppers on hand but I bet it would add great flavor— next time!
So happy to hear you enjoyed this cozy fall recipe! Cheers, Ari