PERFECT ITALIAN SAUSAGE STUFFED SPAGHETTI SQUASH BOATS

Craving a hearty Italian feast without the carb overload? Imagine sinking your teeth into tender strands of spaghetti squash, bursting with savory Italian sausage, fragrant herbs, and melted cheese – all nestled in a perfectly roasted squash boat. These Italian Sausage Stuffed Spaghetti Squash Boats are the answer to your low carb dinner dreams, and I promise, they’re easier to make than you think!

The Star Players: Ingredients You’ll Need

For the Spaghetti Squash:

• 1 large spaghetti squash (about 3-4 pounds)
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Italian Sausage Filling:

• 1 pound Italian sausage (sweet or hot, your choice!), casings removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Prep the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise. Trust me, this can be tricky! A sharp knife and a steady hand are your best friends. If the squash is being stubborn, you can microwave it for 2-3 minutes to soften it slightly.
3. Scoop out the seeds and stringy bits from the center of each half.
4. Brush the cut sides of the squash with olive oil, then season generously with salt and pepper.
5. Place the squash halves cut-side down on a baking sheet.

Step 2: Roast the Squash

1. Roast the squash in the preheated oven for 40-50 minutes, or until the flesh is easily pierced with a fork. The roasting time will depend on the size of your squash.

Step 3: Make the Italian Sausage Filling

1. While the squash is roasting, prepare the Italian sausage filling. In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and red bell pepper and cook for another 2-3 minutes, until fragrant.
4. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
5. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

Step 4: Assemble the Stuffed Squash Boats

1. Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly.
2. Use a fork to shred the squash flesh into spaghetti-like strands. Leave the strands inside the squash “boats.”
3. Spoon the Italian sausage filling evenly into the squash boats, dividing it between the two halves.
4. Sprinkle the top of each boat with shredded mozzarella cheese and grated Parmesan cheese.

Step 5: Bake to Perfection

1. Return the stuffed squash boats to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Serve and Enjoy!

1. Remove the Italian Sausage Stuffed Spaghetti Squash Boats from the oven and let them cool slightly before serving.
2. Garnish with fresh parsley and serve hot. Get ready for a flavor explosion!

Tips and Tricks for Stuffed Squash Success

Okay, friend, let’s talk strategy. A perfectly executed Mushroom Ricotta Zucchini Boats can be a game changer, and so can these Italian Sausage Stuffed Spaghetti Squash Boats! Here are some secrets to ensure your squash boats are the best they can be:

• Spice it up (or down): Don’t be afraid to adjust the amount of red pepper flakes to your liking. If you prefer a milder flavor, you can omit them altogether.
• Get creative with the cheese: Mozzarella and Parmesan are classic choices, but you can also use other cheeses like provolone, fontina, or even a sprinkle of ricotta for extra creaminess.
• Add some veggies: Feel free to add other vegetables to the Italian sausage filling, such as mushrooms, zucchini, or spinach.
• Make it ahead: You can roast the spaghetti squash and prepare the Italian sausage filling ahead of time. Store them separately in the refrigerator and assemble the squash boats just before baking.
• Spice it up with sausage: I sometimes love to drizzle my Honey Garlic Sausage on top for even more flavor.

Why This Recipe is a Winner (Beyond the Deliciousness)

Besides being incredibly tasty, these Italian Sausage Stuffed Spaghetti Squash Boats are a fantastic choice for a few key reasons:

• Low Carb Goodness: If you’re following a low carb or keto diet, this recipe is a lifesaver. Spaghetti squash is a great alternative to pasta, and it’s packed with nutrients.
• Healthy and Nutritious: This dish is loaded with vitamins, minerals, and fiber. It’s a much healthier option than traditional pasta dishes. Stuffed squash recipes are a great way to sneak in extra veggies!
• Easy to Customize: As mentioned above, you can easily adapt this recipe to your liking by adding different vegetables, cheeses, or spices.
• A Crowd-Pleaser: These Italian Sausage Stuffed Spaghetti Squash Boats are sure to be a hit with your family and friends. They’re perfect for a weeknight dinner or a casual get-together.
• Satisfying and Filling: Thanks to the combination of protein, healthy fats, and fiber, this dish will keep you feeling full and satisfied for hours.
• Want a great starter for your stuffed squash boats? Consider baking Baked Italian Grinder Sandwiches.

Variations to Try

Feeling adventurous? Here are a few variations you can try to put your own spin on these Italian Sausage Stuffed Spaghetti Squash Boats:

• Chicken Sausage Version: Swap the Italian sausage for chicken sausage for a leaner option.
• Vegetarian Delight: Omit the sausage and add more vegetables, such as mushrooms, zucchini, spinach, and bell peppers. You can also add a can of drained and rinsed cannellini beans for extra protein.
• Spicy Fiesta: Use chorizo sausage and add a can of diced tomatoes with green chilies for a spicy kick. Top with shredded cheddar cheese and a dollop of sour cream.
• Creamy Pesto: Stir a few tablespoons of pesto into the Italian sausage filling for a burst of fresh flavor.
• Lasagna Inspired: Use ricotta cheese in addition to mozzarella and Parmesan. If you love the idea of lasagna, but want something lighter, try Lasagna Soup.
• Want to warm up in the winter with sausage? Try Sausage Soup or maybe even Creamy Sausage Tortellini

Storing and Reheating Leftovers

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or bake in a preheated oven at 350°F (175°C) until warmed through.

Final Thoughts: Your New Go-To Low Carb Dinner

So there you have it! Everything you need to create these incredible Italian Sausage Stuffed Spaghetti Squash Boats. They’re the perfect solution when you’re craving comfort food but want to keep things healthy and low carb. Plus, the presentation is beautiful, making them ideal for impressing guests. Grab your ingredients, fire up that oven, and get ready to enjoy a truly satisfying and delicious meal! I can’t wait to hear how yours turn out – happy cooking, friend!

Lady Maria

Perfect Italian Sausage Stuffed Spaghetti Squash Boats

Enjoy a hearty and healthy Italian-inspired meal with these stuffed spaghetti squash boats. Tender strands of spaghetti squash are filled with savory Italian sausage, fragrant herbs, and melted cheese, creating a delicious and low-carb alternative to traditional pasta dishes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Italian-American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 large spaghetti squash about 3-4 pounds
• 1 tablespoon olive oil
• Salt to taste
• Pepper to taste
• 1 pound Italian sausage sweet or hot, casings removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes optional
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped for garnish

Equipment

• Oven
• baking sheet
• Sharp knife
• spoon
• large skillet
• Cutting board
• Measuring cups
• Measuring spoons
• Fork

Method

 

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise. Microwave for 2-3 minutes to soften if needed.
3. Scoop out the seeds and stringy bits from the center of each half.
4. Brush the cut sides of the squash with olive oil, then season generously with salt and pepper.
5. Place the squash halves cut-side down on a baking sheet.
6. Roast the squash in the preheated oven for 40-50 minutes, or until the flesh is easily pierced with a fork.
7. While the squash is roasting, prepare the Italian sausage filling. In a large skillet, brown the Italian sausage over medium heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
8. Add the chopped onion and cook until softened, about 5 minutes.
9. Stir in the minced garlic and red bell pepper and cook for another 2-3 minutes, until fragrant.
10. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
11. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
12. Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly.
13. Use a fork to shred the squash flesh into spaghetti-like strands. Leave the strands inside the squash boats.
14. Spoon the Italian sausage filling evenly into the squash boats, dividing it between the two halves.
15. Sprinkle the top of each boat with shredded mozzarella cheese and grated Parmesan cheese.
16. Return the stuffed squash boats to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
17. Remove the Italian Sausage Stuffed Spaghetti Squash Boats from the oven and let them cool slightly before serving.
18. Garnish with fresh parsley and serve hot.

Notes

Adjust the amount of red pepper flakes to your liking. Substitute cheeses like provolone or fontina. Add other vegetables to the Italian sausage filling, such as mushrooms, zucchini, or spinach. Prepare the spaghetti squash and filling ahead of time and store them separately. Swap the Italian sausage for chicken sausage. For a vegetarian option, omit the sausage and add more vegetables and cannellini beans. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.