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Italian Sausage Stuffed Spaghetti Squash Boats are a delicious and healthy fall meal, showcasing the vibrant colors and flavors of autumn.
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.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
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.