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Stuffed Spaghetti Squash with spicy Italian Sausage, Spinach, Apples, Cheddar, and Pepper Jack Cheese on a white platter.
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Stuffed Spaghetti Squash

Stuffed Spaghetti Squash with spicy Italian Sausage, Spinach, Apples, Cheddar, and Pepper Jack Cheese is a perfect Fall and Winter recipe. The stuffing is savory, spicy, sweet, and filling - blending perfectly with the spaghetti squash. This gluten-free recipe is a perfect addition to the holiday menu (Thanksgiving and Christmas) and is also a great option for an easy weeknight meal.
Course Main Course
Cuisine American, Italian, Mediterranean
Keyword stuffed spaghetti squash
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 890kcal
Author Julia

Ingredients

Spaghetti squash

Stuffing

  • 16 oz spicy Italian sausage crumbled
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • 10 oz spinach
  • 2 apples (1 green apple, 1 red apple cored and chopped)
  • 4 oz pepper jack cheese shredded
  • 4 oz cheddar cheese shredded

Instructions

How to roast spaghetti squash

  • Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
  • Cut each squash in 2 halves, scrape out the seeds and the fiber out of each half.
  • Note: before cutting each squash, you can microwave it for about 5 or 10 minutes to soften the hard skin a bit, and then cut each squash in half. Make several large slits in the squash before microwaving.
  • Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.
  • Place the 4 squash halves on the prepared baking sheet cut side down.
  • Roast for about 30 or 40 minutes on the middle rack. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.
  • Remove the squash from the oven.
  • While the squash is roasted, proceed with the rest of the recipe.

Make the stuffing

  • Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
  • Add crumbled sausage and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat.
  • Add Italian seasoning to the cooked sausage, and stir to combine.
  • Add fresh spinach in batches to the sausage and cook on medium heat until the spinach wilts.
  • Add chopped apples and mix with the sausage and spinach mixture.

How to stuff spaghetti squash

  • By this time, you have roasted the spaghetti squash for 30 or 40 minutes. Remove it from the oven and turn the cooked squash halves cut sides up.
  • Let it cool slightly.
  • Divide the sausage, spinach, and apple mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with shredded cheddar and pepper jack cheese.
  • Roast the stuffed spaghetti squash in the preheated oven at 400 F for 15 more minutes until the cheese melts.

Nutrition

Calories: 890kcal | Carbohydrates: 50g | Protein: 35g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Cholesterol: 140mg | Sodium: 1324mg | Potassium: 1349mg | Fiber: 11g | Sugar: 23g | Vitamin A: 7781IU | Vitamin C: 37mg | Calcium: 623mg | Iron: 5mg