Sausage Stuffed Spaghetti Squash

Overhead shot of stuffed spaghetti squash with a black fork next to it.

4.06 from 17 votes

Sausage Stuffed Spaghetti Squash

If you're looking for a knock-out recipe that takes minutes to put together, this mouthwatering Sausage Stuffed Spaghetti Squash is it!

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Lunch

Cuisine: American

Total Cost: ($5.38 recipe / $1.35 serving)

Servings: quarters

Calories: 355kcal

Author: Monti Carlo

Equipment

Enamelware Sheet Pan

Ingredients

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

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. 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!

See how we calculate recipe costs here.

Notes

*As long as sausage reaches 160°F, it's perfectly safe to eat. However, only the surface of the sausage will brown. I know some people are squeamish about pale sausage. 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. Don't waste the rendered fat. Add that to the squash as well.

Nutrition

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