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italian sausage spaghetti squash

★★★★★ 1
Kitchen Crew
By Kitchen Crew

This roasted spaghetti squash is the perfect dinner if you're in the mood for pasta but watching carbs. A zesty Italian meat sauce is sprinkled with Parmesan and stuffed inside a roasted spaghetti squash. With chopped zucchini and mushrooms, it's very hearty. Serve this easy recipe in the spaghetti squash shell and you have an impressive low-carb meal.

★★★★★ 1
serves 4-6
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For italian sausage spaghetti squash

  • 1
    3-4 pound spaghetti squash, cut in half
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    Kosher salt
  • 2 pinch
    black pepper
  • 1 can
    (or jar) garlic and herb pasta sauce, 24 oz.
  • 1/2 lb
    lean ground beef
  • 2
    links raw hot Italian sausage (removed from their casings)
  • 1 c
    chopped zucchini
  • 1 pkg
    sliced button mushrooms, 8 oz.
  • 1 1/2 c
    freshly grated Parmesan (separated)

How To Make italian sausage spaghetti squash

  • Seeds removed from the spaghetti squash.
    Preheat oven to 400 degrees. Cut open a spaghetti squash and remove seeds.
  • Brushing the inside of spaghetti squash with olive oil.
    Place halves on a cookie sheet. Brush the inside with olive oil.
  • Sprinkling the squash with salt and pepper.
    Sprinkle with salt and pepper.
  • Spaghetti squash face down on a baking sheet.
    Turn them face down in the pan and bake for 40 to 45 minutes.
  • Browning the sausage and ground beef.
    While the squash is cooking, work on the filling. Add the ground beef and sausage to a large skillet. While it’s cooking, break apart the sausage. Brown until the meat is completely cooked.
  • Draining the browned meat.
    Remove the meat to a paper towel-lined plate.
  • Zucchini and mushrooms in a pan.
    In the same pan, cook the zucchini and mushrooms in the meat juices until tender (about 5 minutes).
  • Adding browned meat to the pan.
    Turn off the heat and return the meat to the pan with the veggies.
  • Pouring in the pasta sauce.
    Next, add the garlic and herb pasta sauce. Mix together carefully.
  • Pulling apart the squash strands.
    When the squash is cooked, remove it from the oven. Use a fork to pull the spaghetti strings from its shell (be careful not to damage the shells).
  • Squash strands added to the pan.
    Add the squash to the pan with the meat and veggie sauce and mix together carefully. Cook at medium heat for about 10 minutes until the mixture is heated through.
  • Parmesan cheese ready to be folded in.
    Turn off the heat and add 1/2 cup of the Parmesan cheese to the pan. Fold it into the filling.
  • Spooning the meat mixture into the shells.
    Use a slotted spoon to fill the squash shells with the meat and veggie filling.
  • Sprinkling with remaining cheese.
    Reduce the oven temp to 350. Sprinkle the halves with the remaining cup of Parmesan.
  • Continuing to bake until the cheese is melted.
    Bake for 10 to 15 min and serve directly from the shells.