Description
A hearty and healthy meal where tender spaghetti squash is filled with a savory mixture of Italian sausage, fresh spinach, tomatoes, and melted cheese.
Ingredients
Scale
For the Crust:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- While squash roasts, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the spinach, cherry tomatoes, oregano, and red pepper flakes to the skillet. Cook until the spinach has wilted. Remove from heat and season with salt and pepper.
- Once the squash is cooked, use a fork to scrape the flesh into strands. Leave a small border to keep the shell intact. Add the spaghetti squash strands to the skillet with the sausage mixture and stir to combine.
- Spoon the filling back into the squash shells. Top with the mozzarella and Parmesan cheeses. Return to the oven for 5-10 minutes, or until the cheese is melted and bubbly. Serve immediately.
Notes
You can customize the seasonings to taste.