Best 9 Cheesy Spaghetti Squash With Sausage Recipes

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In this article, we'll guide you through the art of creating a delectable dish of cheesy spaghetti squash with sausage. Get ready to indulge in a wholesome and comforting meal that combines the tender squash, flavorful sausage, and a rich and creamy cheese sauce. With a few simple steps, you'll be able to whip up this cheesy spaghetti squash casserole that is sure to impress your family and friends. Get ready to embark on a culinary journey filled with cheesy delight as we present the best recipe for cheesy spaghetti squash with sausage.

Here are our top 9 tried and tested recipes!

SPAGHETTI SQUASH & SAUSAGE EASY MEAL



Spaghetti Squash & Sausage Easy Meal image

I first created my son's favorite dish using homegrown squash, kielbasa and salsa. This variation uses only a few ingredients. -Pam Copeland, Taylorsville, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 medium spaghetti squash
1 tablespoon olive oil
1 package (14 ounces) smoked sausage, halved lengthwise and sliced
1 cup pico de gallo
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir 4-5 minutes or until lightly browned., When squash is cool enough to handle, use a fork to separate strands. Add squash, pico de gallo, salt and pepper to sausage; heat through, tossing to combine.

Nutrition Facts : Calories 326 calories, Fat 22g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 901mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 5g fiber), Protein 12g protein.

ITALIAN SAUSAGE SPAGHETTI SQUASH



Italian Sausage Spaghetti Squash image

Easy gluten-free dinner for the family.

Provided by Allmyhearts

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 2h

Yield 12

Number Of Ingredients 10

1 (3 pound) spaghetti squash, halved and seeded
1 pound ground Italian sausage
1 small onion, chopped
1 rib celery, chopped
1 small carrot, chopped
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
1 ½ cups chicken broth
½ (6 ounce) can tomato paste
3 cloves garlic, pressed
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place squash, cut sides down, on baking sheet.
  • Bake squash in the preheated oven until it starts to soften, about 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until easily pierced with a knife, about 25 minutes more. Remove from the oven and cool until easily handled.
  • Cook sausage in a large skillet over medium heat until browned, about 5 minutes; remove from skillet. Add onion, celery, and carrot to the skillet; cook and stir in sausage drippings until starting to soften, about 5 minutes. Stir cooked sausage, diced tomatoes, chicken broth, tomato paste, and garlic into the skillet. Simmer sauce until flavors combine, about 15 minutes.
  • Use a fork to scrape insides of squash into spaghetti strands. Transfer strands to a 9x13-inch casserole dish. Spoon sauce over strands and stir to combine. Cover with mozzarella cheese.
  • Bake in the preheated oven oven until bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 13 g, Cholesterol 20.9 mg, Fat 9.3 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 510.2 mg, Sugar 2.6 g

CHEESY SPAGHETTI SQUASH WITH SAUSAGE



Cheesy Spaghetti Squash With Sausage image

Spaghetti Squash is a delicious vegetable that tends to be a little on the "unknown" side. This recipe is one that my husband loves, because it has some meat in it, we eat this as a meal! Enjoy!

Provided by Leslie

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs spaghetti squash (One Large)
1/4 teaspoon garlic powder
olive oil
4 Italian sausages, cooked and crumbled
1/4 cup milk
1/4 cup grated parmesan cheese
1/2 cup grated cheddar cheese
fresh ground black pepper
salt

Steps:

  • Cut the squash in half and carefully remove the seeds.
  • Be sure to cut around the edge so you don't cut into the squash itself.
  • Turn halves upside down in a baking pan.
  • Bake at 375-degrees for approx 45 minutes, or until the inside is soft.
  • Let cool and carefully remove inside of squash with fork or spoon.
  • It will look a lot like cooked spaghetti and come out in strands.
  • Heat some olive oil in a skillet.
  • Add the spaghetti squash strands, garlic and crumbled sausage.
  • Cook on med until for approx 5 minutes.
  • Add milk and cook until heated through and liquid is absorbed.
  • Transfer to a warm bowl and toss with cheeses until mixed.
  • Top with salt and pepper to taste.
  • Enjoy!

Nutrition Facts : Calories 450.1, Fat 31, SaturatedFat 12.7, Cholesterol 69.8, Sodium 1231.3, Carbohydrate 20.5, Fiber 0.1, Sugar 0.8, Protein 23.8

SPAGHETTI SQUASH WITH SAUSAGE



Spaghetti Squash With Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 small spaghetti squash (about 2 pounds)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 links hot Italian sausage (pork, chicken or turkey; 1 1/2 pounds)
1 red bell pepper, thinly sliced
1 medium onion, halved and thinly sliced
1 clove garlic, chopped
1/4 cup chopped fresh parsley
Freshly grated parmesan cheese, for topping

Steps:

  • Halve the squash lengthwise and scoop out the seeds. Put the squash, cut-side up, in a large microwave-safe bowl and drizzle with 1 tablespoon olive oil and 1 tablespoon water. Season with salt and pepper. Cover tightly with plastic wrap and microwave until tender, about 20 minutes. Scoop out the flesh into a colander (use a towel to hold the squash) and shred with 2 forks.
  • Meanwhile, heat a grill pan over medium heat. Grill the sausages, turning, until cooked through, about 20 minutes.
  • Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the bell pepper, onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until the vegetables begin to brown, about 4 more minutes. Toss in the squash and parsley and season with salt and pepper. Serve with the sausages and sprinkle with parmesan.

Nutrition Facts : Calories 470, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 49 milligrams, Sodium 1,086 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 19 grams

25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE



25-Minute Cheesy Sausage and Butternut Squash Casserole image

This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 medium red onion
1 pound spicy Italian sausage, casings removed
10 ounces frozen diced butternut squash (about 1 1/2 cups)
One 15-ounce can crushed tomatoes
Kosher salt and freshly ground black pepper
One 16-ounce tube ready-made polenta
1 tablespoon unsalted butter, cut into small pieces, plus more for greasing the dish
5 ounces fontina cheese, thinly sliced (1 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
5 ounces baby spinach (about 6 cups)
2 teaspoons balsamic vinegar

Steps:

  • Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
  • Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
  • Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
  • Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
  • When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
  • Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.

CHEESY BACON SPAGHETTI SQUASH



Cheesy Bacon Spaghetti Squash image

This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 large spaghetti squash (3-1/2 pounds)
4 bacon strips, chopped
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese

Steps:

  • Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.

Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH



Stuffed Spaghetti Squash with Sausage and Spinach image

This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It's the perfect dinner for a cozy night in.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 15

1 large spaghetti squash, halved lengthwise, seeded (4 1/2 lb)
2 tablespoons olive oil
1 lb bulk mild Italian sausage
1 cup chopped onions
3 cloves garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
1 bag (5 oz) baby spinach
1 cup heavy whipping cream
1 1/2 cups shredded mozzarella cheese (6 oz)
3/4 cup grated Parmesan cheese (3 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
  • Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
  • When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
  • Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
  • Sprinkle bread crumb mixture over squash halves, and serve.

Nutrition Facts : Calories 640, Carbohydrate 38 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1220 mg, Sugar 12 g, TransFat 1 g

CHEESY SPAGHETTI SQUASH



Cheesy Spaghetti Squash image

Not only did this recipe give me an additional way of fixing this veggie, it provided me with the most wonderful way of cooking it. There were minor adjustments made for personal taste. This recipe is from Kraft Food & Family magazine, fall 2003.

Provided by PaulaG

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 spaghetti squash, approximately 3 lbs
2 tablespoons parmesan cheese, grated
1/2 cup reduced-fat mozzarella cheese
2 tablespoons diced pimientos
1/4 cup chopped fresh parsley
kosher salt
fresh ground black pepper

Steps:

  • Pierce the spaghetti squash several times with a fork or sharp knife to allow steam to escape.
  • Place in microwave and cook on high 5 minutes.
  • Turn over and continue cooking for for another 5 minutes or just until soft.
  • Remove squash from microwave and allow to stand for 5 minutes.
  • Cut squash in half.
  • Remove and discard seeds.
  • Using a fork, scrape the insides of the squash to form strands; reserving one squash shell.
  • Toss squash with remaining ingredients adding salt and pepper to taste.
  • Scoop back into the reserved squash shell and serve.

Nutrition Facts : Calories 24.7, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.5, Sodium 36, Carbohydrate 3.9, Fiber 0.2, Sugar 0.1, Protein 1.1

CHEESY SPAGHETTI SQUASH



Cheesy Spaghetti Squash image

The best part about this cheesy spaghetti squash recipe is that you can substitute any vegetables you have on hand. This is very easy and a lower-carb alternative to noodles.

Provided by Andi

Categories     Spaghetti Squash Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 (2 1/2 pound) spaghetti squash, halved and seeded
2 tablespoons butter, or more to taste
1 medium zucchini, chopped
1 cup sliced fresh mushrooms
½ cup grape tomatoes, halved
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon red pepper flakes
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, or to taste

Steps:

  • Place squash, cut-sides down, in a shallow baking dish. Fill the dish with about 1/2 inch of water.
  • Microwave on high until tender, 10 to 15 minutes. Remove from the microwave and transfer squash to a cutting board to cool, about 5 minutes.
  • Use a fork in an up-and-down motion to scrape out spaghetti-like strands of squash.
  • Melt butter in a large skillet over medium heat. Add zucchini, mushrooms, and tomatoes and cook until soft, 5 to 7 minutes. Stir in spaghetti squash and season with garlic powder, thyme, pepper flakes, salt, and pepper. Sprinkle with Parmesan cheese and cook until cheese has melted slightly, 2 to 3 minutes. Serve hot.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 16 g, Cholesterol 19 mg, Fat 8 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 217.7 mg, Sugar 0.9 g

Tips:

  • Choosing the Right Spaghetti Squash: Look for spaghetti squash with a deep yellow color, which indicates ripeness and sweetness. Avoid squash with blemishes or soft spots.
  • Cooking the Spaghetti Squash: You can bake, roast, or microwave spaghetti squash. Baking is the most common method and provides a tender, slightly caramelized texture. Prick the squash with a fork before cooking to prevent it from bursting.
  • Handling the Spaghetti Squash: Once cooked, let the spaghetti squash cool slightly before handling. Use a fork to scrape the flesh into strands, creating spaghetti-like strands.
  • Storing Leftover Spaghetti Squash: Store leftover cooked spaghetti squash in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked spaghetti squash for up to 3 months.
  • Choosing Italian Sausage: Opt for high-quality Italian sausage with a good balance of spices. Remove the sausage from its casing before cooking to crumble it easily.
  • Cooking the Sausage: Cook the sausage in a skillet over medium heat until browned and cooked through. Drain any excess grease.
  • Adding Vegetables: Feel free to add your favorite vegetables to the dish, such as bell peppers, onions, zucchini, or mushrooms.
  • Using Different Cheeses: Experiment with different types of cheeses to create variations of the dish. Parmesan, mozzarella, cheddar, and fontina are all great options.
  • Serving Suggestions: Serve the cheesy spaghetti squash with a side of garlic bread, a fresh green salad, or roasted vegetables.

Conclusion:

Cheesy spaghetti squash with sausage is a versatile and flavorful dish that combines the goodness of spaghetti squash, Italian sausage, and a rich, cheesy sauce. It's a healthy and hearty meal that can be enjoyed as a main course or a side dish. With its ease of preparation and endless variations, this dish is a must-try for anyone looking for a delicious and nutritious meal.

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