Stuffed Spaghetti Squash with Sausage and Spinach

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Golden roasted spaghetti squash boats brimming with juicy Italian sausage, tender spinach, and melty mozzarella—this recipe is the ultimate cozy dinner you didn’t know you were craving. It brings together the comfort of baked pasta and the nourishment of a veggie-forward meal in a way that’s both satisfying and wholesome.

Perfect for a low-carb dinner idea or a hearty meal prep option, Stuffed Spaghetti Squash with Sausage and Spinach is simple enough for a weeknight but feels special enough to serve to guests. Every bite delivers a balance of savory flavors, creamy texture, and that beautiful stringy squash base that’s just plain fun to eat.

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Why You’ll Love This Stuffed Spaghetti Squash with Sausage and Spinach

This dish has the warmth of comfort food without the heaviness of a pasta dish. Roasting the squash brings out a mild sweetness that pairs perfectly with the seasoned sausage and sautéed spinach. It’s also naturally gluten-free, high in protein, and a clever way to sneak in more vegetables.

And because the squash acts as its own bowl, clean-up is minimal. This is a true one-pan dinner idea that looks as good as it tastes!

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What Kind of Sausage Should I Use?

You can use sweet Italian sausage, spicy Italian sausage, or even chicken or turkey sausage for a leaner version. If you’re aiming for bold flavor, spicy sausage adds a nice kick that balances the sweetness of the squash. Prefer a vegetarian version? Swap the meat with plant-based sausage crumbles or even hearty mushrooms for a just-as-delicious twist.

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Ingredients for the Stuffed Spaghetti Squash with Sausage and Spinach

Each ingredient in this recipe plays a role in creating a rich, flavorful dish with texture and color:

• Spaghetti Squash: The base of the recipe, this vegetable transforms into tender, spaghetti-like strands when roasted.
• Italian Sausage: Provides a savory, meaty flavor and rich texture. You can go spicy or sweet depending on your preference.
• Fresh Spinach: Adds a vibrant green color, mild earthy flavor, and a dose of nutrients.
• Cherry Tomatoes: Give a juicy pop and slight acidity that brightens up the filling.
• Shredded Mozzarella Cheese: Melts into gooey perfection on top, holding all the goodness together.
• Parmesan Cheese: Offers a nutty, salty finish that deepens the overall flavor.
• Olive Oil: Used for roasting the squash and sautéing the filling.
• Garlic: Aromatic and flavorful, it enhances the sausage and spinach base.
• Salt and Pepper: Essential for seasoning throughout the layers.
• Fresh Parsley (optional): Sprinkled on top for a burst of freshness and color.

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How To Make the Stuffed Spaghetti Squash with Sausage and Spinach

Step 1: Roast the Squash

Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, then place cut-side down on a baking sheet. Roast for 35-40 minutes or until tender and the strands pull apart easily with a fork.

Step 2: Prepare the Filling

While the squash roasts, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant. Stir in the sausage, breaking it apart as it cooks until browned and fully cooked. Add the cherry tomatoes and cook until they begin to soften.

Step 3: Add Spinach

Toss the fresh spinach into the skillet and cook until wilted. Season with salt and pepper to taste. Remove from heat and stir in a bit of parmesan cheese.

Step 4: Stuff the Squash

Once the squash is done roasting, flip them over and gently loosen the strands with a fork. Divide the sausage and spinach mixture between the two halves, spooning it evenly.

Step 5: Top and Bake Again

Sprinkle the mozzarella and more parmesan over the top of the filling. Return the stuffed squash halves to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.

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How to Serve and Store Stuffed Spaghetti Squash with Sausage and Spinach

This recipe serves 2 generous portions (one half squash per person), but you could easily stretch it to 4 smaller servings by pairing it with a hearty side. Serve the stuffed squash hot, straight from the oven, with a sprinkle of fresh herbs for garnish.

For storing leftovers, scoop the filling into an airtight container or keep it in the squash shell. It keeps well in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave for a quicker option. If freezing, store the cooked filling separately from the squash for best texture.

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What to Serve With Stuffed Spaghetti Squash with Sausage and Spinach

Garlic Bread

Crispy, buttery garlic bread is perfect for scooping up every bit of that cheesy filling.

Simple Side Salad

A crisp green salad with a tangy vinaigrette balances the richness of the squash dish.

Roasted Broccoli

Oven-roasted broccoli with a bit of lemon zest adds crunch and brightness.

Cauliflower Mash

A creamy, low-carb mash complements the hearty flavors of the sausage stuffing.

Balsamic Glazed Brussels Sprouts

Their caramelized edges and slight tang make them a delicious, earthy companion.

White Bean Salad

For a Mediterranean twist, serve with a chilled white bean salad tossed in olive oil and herbs.

Sautéed Mushrooms

Add an extra umami punch with buttery garlic mushrooms on the side.

Zucchini Noodles

Keep it light with some zoodles tossed in pesto or a garlic-lemon dressing.

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Frequently Asked Questions

Can I make this recipe vegetarian?

Absolutely! Just swap the sausage for a plant-based version or try sautéed mushrooms and lentils. You’ll still get that hearty texture and deep flavor without the meat.

Do I need to peel the spaghetti squash?

Nope! The skin becomes tender as it roasts and acts as a natural bowl. Just scoop and enjoy—no peeling required.

Can I prepare this dish ahead of time?

Yes, you can roast the squash and prepare the filling up to 2 days in advance. Store them separately and assemble just before baking for the final 10-minute melt.

What kind of cheese can I substitute?

If you don’t have mozzarella, try provolone, fontina, or even gouda. Just be sure it melts well!

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Save This Pin For Later

Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use spicy sausage or keep it mild? Did you sneak in some extra veggies?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.

Check out more delicious meal ideas on my Pinterest: Meals We Share By Sally

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Conclusion

Stuffed Spaghetti Squash with Sausage and Spinach brings together bold flavors, satisfying textures, and a nourishing base to create a cozy, craveable dish you’ll want to make again and again. Whether you’re looking for a quick weeknight dinner or something new to serve guests, this recipe delivers.

It’s versatile, easy to customize, and a fantastic way to enjoy seasonal squash. Add it to your dinner rotation and enjoy every cheesy, savory bite.

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