italian sausage spaghetti squash

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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.

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

  • 1
    Preheat oven to 400 degrees. Cut open a spaghetti squash and remove seeds.
  • 2
    Place halves on a cookie sheet. Brush the inside with olive oil.
  • 3
    Sprinkle with salt and pepper.
  • 4
    Turn them face down in the pan and bake for 40 to 45 minutes.
  • 5
    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.
  • 6
    Remove the meat to a paper towel-lined plate.
  • 7
    In the same pan, cook the zucchini and mushrooms in the meat juices until tender (about 5 minutes).
  • 8
    Turn off the heat and return the meat to the pan with the veggies.
  • 9
    Next, add the garlic and herb pasta sauce. Mix together carefully.
  • 10
    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).
  • 11
    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.
  • 12
    Turn off the heat and add 1/2 cup of the Parmesan cheese to the pan. Fold it into the filling.
  • 13
    Use a slotted spoon to fill the squash shells with the meat and veggie filling.
  • 14
    Reduce the oven temp to 350. Sprinkle the halves with the remaining cup of Parmesan.
  • 15
    Bake for 10 to 15 min and serve directly from the shells.