Hearty Spaghetti Squash Boats with Italian Sausage
Sausage-stuffed spaghetti squash is the ultimate cozy yet wholesome comfort food. Tender strands of roasted spaghetti squash act as a built-in bowl for a savory, cheesy sausage filling. Each bite is a medley of smoky Italian sausage, earthy spinach, sweet roasted red peppers, and rich marinara sauce, all topped with melty Mozzarella and nutty Parmesan.
Why this recipe works
- This dish is as satisfying as a baked pasta but lighter and naturally gluten-free.
- An easy (and delicious!) way to sneak in even more veggies!
- Completely flavor-packed: roasting the squash brings out its natural sweetness, which is the perfect complement for the warm, savory Italian sausage!
Perfect for weeknight dinners or impressing guests, it’s a hearty, flavor-packed meal in one gorgeous package.
For more delicious, elevated fall dinner recipes, try this pasta with sausage ragu, cheesy skillet lasagna, or sausage and apple stuffed acorn squash next!
What You’ll Need
- Spaghetti squash, which is a super unique vegetable that mimics pasta when cooked. It has a tender, yet crisp texture.
- Olive oil, kosher salt, and black pepper to season the squash.
- Spicy or sweet Italian sausage: You can use pork or chicken sausage, whichever you prefer (you’ll need 3 links). Go ahead and remove the casings.
- Shallot, fresh spinach, garlic, crushed red pepper flakes, to add to the filling.
- Marinara sauce: Use a sauce you really love or make marinara sauce at home! If using store-bought, I really love Rao’s Tomato Basil.
- Roasted red peppers, for a bit of added sweetness.
- Shredded whole milk Mozzarella cheese: Please be sure to use whole milk, as it melts better than skim!
- Grated Parmesan cheese, for a nutty, salty flavor.
- Fresh basil for serving
- Flaky sea salt, sprinkled on top.
Ingredient Substitutions
- Meat: Use ground turkey, chicken, or plant-based sausage if you like.
- Spinach: Swap with kale or Swiss chard, just be sure to remove the tough stems first.
- Cheese: Substitute with any cheese you like or omit entirely. I can never get enough melted cheese, though!
- Squash: You can use butternut squash or acorn squash, but they of course have a very different texture than spaghetti squash. It’s the only vegetable that mimics pasta.
Step-by-Step Directions
Full quantities and instructions can be found in the recipe card below.
- Roast the squash. Preheat oven to 400°F. Halve 2 spaghetti squashes lengthwise, scoop out seeds, and drizzle with olive oil. Season with salt and pepper, then roast cut-side down on a lined baking sheet for 35-40 minutes until fork-tender.
- Prepare the filling. Cook Italian sausage in a skillet with olive oil, breaking it into pieces. Add chopped shallot and cook until softened. Stir in garlic, baby spinach, crushed red pepper flakes, marinara sauce, and roasted red peppers. Simmer.
- Stuff and bake. Flip roasted squash halves, fluff strands with a fork, and fill with sausage mixture. Top with shredded mozzarella and Parmesan. Bake for 15 minutes at 400°F until cheese is melted.
- Finish and serve. Garnish with fresh basil, flaky sea salt, and black pepper. Serve immediately!
Ari’s Best Tips!
- Cutting squash safely: Use a sharp, heavy knife and cut slowly. If the squash is tough to cut, microwave it for 2–3 minutes to soften slightly.
- Customize the filling: Add extras like diced zucchini, mushrooms, or olives for more variety.
- Cheese blend: Mix mozzarella with provolone or Gruyère for an elevated cheesy topping.
Make-Ahead and Store
- To make-ahead: Prepare the filling up to 2 days in advance and store in an airtight container. Roast the squash the day of serving for the best texture.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat in a 350°F oven for 15–20 minutes or microwave in 1-minute intervals until warmed through.
While the filling freezes well for up to 3 months, the roasted squash may become watery after freezing. If freezing, freeze only the filling and prepare fresh squash when ready to serve.
Serving Suggestions
Serve alongside a crisp green salad with a tangy vinaigrette to balance the richness. I really love this kale quinoa salad — it’s paired a bright and tangy mint and serrano salad dressing that beautifully complements the other flavors!
For an even easier salad, you can never go wrong with my 5-minute arugula salad. Pair with garlic knots or garlic bread and oven-roasted vegetables for a complete meal.
This is such a great alternative to traditional stuffed pasta dishes, but totally hits on all those same delicious flavors. A home run!
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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 6 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 a little olive oil, 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 into, one great tip is to place the whole squash on a large plate, then microwave for about 3 minutes. Cool slightly. It should be much easier to cut in half now! You can reduce the cook time in step 1 from 35-40 minutes down to 25-30 minutes.
- To make-ahead: Prepare the filling up to 2 days in advance and store in an airtight container. Roast the squash the day of serving for the best texture.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat in a 350°F oven for 15–20 minutes or microwave in 1-minute intervals until warmed through.
- While the filling freezes well for up to 3 months, the roasted squash may become watery after freezing. If freezing, freeze only the filling and prepare fresh squash when ready to serve.
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