Italian Spaghetti Squash

Updated: Apr 18, 2023

10 Ratings

Ethan Calabrese

Stuffed with crumbled Italian sausage and cheese (and a little tomato sauce—yes, taking another liberty here), you have yourself a beautiful mess of Italian ingredients.

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Yields:: 4
Prep Time:: 20 mins
Total Time:: 1 hr 25 mins

Ingredients

2
large spaghetti squash, halved
2 tbsp.
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1/2 lb.
Italian sausage, casings removed
1/2 c.
tomato sauce
1 c.
shredded mozzarella

Nutrition Information

Calories1713 Fat129 gSaturated fat45 gTrans fat0 gCholesterol261 mgSodium3495 mgCarbohydrates65 gFiber18 gSugar33 gProtein66 gVitamin D0 mcgCalcium876 mgIron8 mgPotassium2174 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 400°. On a large baking sheet, rub insides of spaghetti squash with olive oil and season generously with salt and pepper.
2. Step 2Bake until tender, 55 minutes to 1 hour. Remove from oven and heat broiler.
3. Step 3Once cool enough to handle, shred spaghetti squash with a fork.
4. Step 4Meanwhile, in a large skillet over medium-high heat, cook sausage until browned.
5. Step 5Divide tomato sauce and sausage among halves and top with cheese.
6. Step 6Broil until cheese is browned and squash warmed through, 4 to 5 minutes. Serve hot.