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This recipe for Sausage Stuffed Spaghetti Squash takes low-carb eating to a new level! This delicious recipe works for low-carb, ketogenic, gluten-free, grain-free, diabetic, or Banting diets.
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I grew up with spaghetti squash. Spaghetti squash plants in our garden produced squash faster than we could use themMy mom always prepared it so the end result was almost like spaghetti. She would bake the squash in the oven, then scrape it out of the shells and into a bowl. She would serve it with her regular spaghetti sauce and we would spoon the squash on our plate and spoon the sauce overtop.
I remember pouring spoon after spoon of sauce over the squash. I tried to scoop it so that I would get the most meat I could in each spoonful of sauce. This recipe is a bit of a reaction to feeling like I could never get enough meat on my spaghetti squash.
In this Sausage Stuffed Spaghetti Squash recipe, the squash overflows with a filling of sausage in a creamy tomato sauce. The tomato sauce brims with Italian flare with notes of basil, oregano, and garlic. The end result is a lot like the spaghetti I remember as a kid, except a whole lot better! This is a recipe for those who like a little sauce with their sausage and a little spaghetti with their sauce. Yep, it’s about pure indulgence. That’s the kind of meal I’m talking about.
Even though this meal has homemade sauce, it comes together easily and quickly! To save time, I make the sauce and grate the cheese while the spaghetti squash is baking. When the squash has baked until it’s tender, just fill it with the sausage and sauce, top with the cheese and pop it back in the oven for a few minutes to melt the cheese.
This Sausage Stuffed Spaghetti Squash recipe pleases everyone in the family, whether they eat low-carb or not! No need to make a separate meal for the kiddos. Enjoy!
-Annissa
5 from 4 votes
This recipe for Sausage Stuffed Spaghetti Squash takes low-carb eating to a new level! This delicious recipe works for low-carb, ketogenic, gluten-free, grain-free, diabetic, or Banting diets.
Course Main Course
Cuisine Italian, low-carb
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Annissa Slusher
Ingredients
For the spaghetti squash:
- 1 small spaghetti squash about 1.5 -2 pound
- 1 spray coconut oil
- sea salt
For the filling:
- 1 tablespoon butter
- 2 tablespoons yellow onion peeled and finely chopped
- 1 pound ground mild Italian sausage (not in links)
- 2 cloves garlic crushed
- 1 cup tomato sauce
- 1/2 cup heavy whipping cream
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon sea salt (or to taste)
For assembling:
- 2 tablespoons parmesan cheese finely grated
- 1/4 cup mozzarella cheese finely grated
Instructions
For the spaghetti squash:
Preheat oven to 350º Fahrenheit. Cut squash in half lengthwise and discard the seeds.
Spray squash lightly with coconut oil and sprinkle with sea salt. Place cut-side down on a baking sheet. Bake squash 35-40 minutes or until tender. Using my oven, 35 minutes makes the squash noodles al dente, and 40 minutes makes them more tender. Test doneness by inserting a fork. If the fork slides in easily, the squash should be tender. Remove from oven.
For the filling:
While squash is baking, prepare the filling. Heat a large skillet over medium high heat. Add butter. When butter stops foaming, add the onion.
Cook onion, stirring occasionally, until onion is just starting to brown and starts to become translucent. Add the ground sausage.Cook sausage mixture, stirring occasionally, until sausage is browned and cooked through. Drain and discard excess grease.
Stir in garlic and cook for one minute. Add tomato sauce, whipping cream, basil, oregano, red pepper flakes, black pepper, and sea salt. Stir until sauce has thickened. Taste and adjust seasoning. Set aside.
To assemble:
When squash has reached the desired level of tenderness, remove from the oven. Increase oven temperature to 400º Fahrenheit. Turn each squash half using tongs or oven mitts, so that they are on the baking sheet with the cut side up.
Fill the squash halves with the sausage mixture, then sprinkle 1 tablespoon parmesan cheese and 2 tablespoons mozzarella cheese on top. Bake in 400º oven for about 5 minutes or until cheese has melted. To serve, cut each half into three pieces, or scoop the squash and filling out of the shell.
Recipe Notes
Serving size: 1/6th of the entire stuffed squash
Per serving:
Calories: 396
Fat (g): 31
Total carbs (g): 10
Fiber (g): 1
Protein (g): 19
Net carbs (g): 9
Valerie on December 31, 2017 at 3:37 pm
Hello and good morning,
I had purchased a spaghetti squash a couple of days ago with no real plan. I came upon your website yesterday so I had book marked {it} for ease and I used your ? icon and just put in “spaghetti squash” and voila…You had a recipe for it. So my question is…..What if you scoop out the squash and mix it altogether like a twice baked potato. I kept thinking this is what you were going to do, I just made twice baked potatoes for Christmas so it was definitely in y mind. I have only used spaghetti squash twice in my life so I am certainly a novice. Will the shell collapse? I am going to make it your way. It looks heavenly, but I only have cream cheese. I used all the heavy cream on your crustless taco dish, which btw was delish. I just started low carbs a couple days ago and came across your website. Thank you. oh and I made the taco seasonings too. So yummy. Thanks for being here. Happy in TumwaterReply
Harper and Annissa Slusher on December 31, 2017 at 3:45 pm
Valerie,
Thanks so much for your feedback! I’m glad you enjoyed the taco pie and the taco seasoning! I think it would be fine to scoop out the squash and mix it with the sauce, then put it back in the shell and bake it. You may want to keep some sauce to put on top. Good luck with your low-carb lifestyle!Reply
Rose-Anne Raies on October 26, 2018 at 9:08 am
I did what you recommended like a 2x baked potato. Used ricotta and heavy cream. Was awesome! No problem with the shell – it was crispy and everything came out after the second time in the oven.
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Valerie on January 1, 2018 at 9:30 pm
oh my goodness. you guys are genius’s. I just made the spaghetti squash and it is fabulous.
Reply
Harper and Annissa Slusher on January 1, 2018 at 11:00 pm
I’m so glad you like it!
-AnnissaReply
ET.1999 on July 7, 2018 at 2:14 pm
I was just wondering what I could use as an alternative to coconut oil as I am allergic to coconut ??
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Harper and Annissa Slusher on July 9, 2018 at 10:37 pm
You could just brush them with melted butter, ghee, or olive oil. Good luck!
-AnnissaReply
Momi Malspeis on September 28, 2018 at 6:28 am
LOVE this recipe! Thank you so much for sharing it! I was in a big hurry, so microwaved my squash halves for 8 minutes. This recipe is perfect!
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Harper and Annissa Slusher on October 1, 2018 at 1:46 pm
You’re welcome! Glad you enjoyed them!
-AnnissaReply
Momi on January 26, 2019 at 7:27 am
I LOVE this recipe and have made it many times! Excellent!!! Thank you!
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Annissa on January 26, 2019 at 4:17 pm
Glad you’re enjoying the recipe! It’s my favorite way to make spaghetti squash!
-AnnissaReply
Annette on June 9, 2020 at 1:02 am
Oooh, so fantastic!! My husband loved it, too. A delight of textures and rich flavours. Thank you!!!
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Annissa Slusher on June 10, 2020 at 2:43 pm
You’re welcome!
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Denice Mallie on February 16, 2021 at 7:20 pm
Just made this and popped it in the oven! I have a lot more filling than I expected. Like enough for two spaghetti squash. Looking forward to eating it!
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Annissa Slusher on February 18, 2021 at 11:41 am
I’ve noticed that the spaghetti squash seem small this year. I keep getting these little tiny ones from Misfits that are hardly big enough for two people.
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Kissthecook on March 27, 2021 at 6:58 pm
I use organic chicken sausage as a lower fat and calorie alternative. We eat this twice a month and it’s one of our favorites!! Sometimes I add a 1/4 of skim ricotta to the sauce because we LOVE our cheese!! Absolutely delicious!!
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Annissa Slusher on March 30, 2021 at 6:04 pm
I love it when my recipe make it into the regular rotation!Thanks for sharing.
-AnnissaReply
