Best 11 Spaghetti Squash With Sausage Filling Recipes

SPAGHETTI SQUASH & SAUSAGE EASY MEAL

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.

SAUSAGE AND WHITE BEAN-STUFFED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
• Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
• Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

SPAGHETTI SQUASH WITH SAUSAGE FILLING

Steps:

• Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
• Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)
• Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

SPAGHETTI SQUASH WITH SAUSAGE

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.

ITALIAN SAUSAGE SPAGHETTI SQUASH

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.

SALSA SPAGHETTI SQUASH

Steps:

• Cut squash lengthwise in half; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a lightly oiled nonstick skillet, cook and stir onion over medium heat until tender. Stir in salsa, beans and cilantro; heat through. Gently stir in avocado; cook 1 minute longer., When squash is cool enough to handle, use a fork to separate strands. Serve squash topped with salsa mixture.

SPAGHETTI SQUASH CASSEROLE WITH PASTA SAUCE

Steps:

• Pierce squash a few times with a very sharp knife. Place squash in a microwave-safe bowl and microwave on high power until squash is tender and a knife can easily poke through the skin, 10 to 13 minutes. Let squash rest, undisturbed, for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch casserole dish with cooking spray.
• Heat oil in a skillet over medium heat; stir in sausage, zucchini, bell pepper, onion, and garlic. Saute, stirring occasionally, until veggies are tender and sausage is crumbly and brown, 5 to 7 minutes.
• Cut open squash and remove and discard all seeds. Scrape out the flesh with a fork and add to the sausage and veggie mixture. Season with salt and pepper and cook over medium heat for 5 minutes. Stir in pasta sauce and transfer to the prepared casserole dish. Top with shredded Parmesan and mozzarella cheeses.
• Bake in the preheated oven until heated through and cheeses are melted, about 15 minutes.

CHEESY SPAGHETTI SQUASH WITH SAUSAGE

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!

STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH

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.

SPAGHETTI SQUASH WITH SAUSAGE

Steps:

• Preheat oven to 350 (F) degrees.
• Carefully split the spaghetti squash in half lengthwise.
• In a 3 quart casserole dish place a shallow amount of water to the bottom of the dish until the bottom is covered, just.
• Place each squash half, open face down on the casserole dish within the shallow water. Bake for 35-45 minutes, or until the squash is just soft and stringy to the touch.
• Leaving the oven on, Remove the baked squash from the oven. Carefully start scrapping the squash from the shell (it will be hot), placing the scrapped contents in a medium-large bowl. Be sure to save your shells, simply place the empty shells back in the same shallow casserole dish. These will be reused in a just a bit.
• Add the Spaghetti sauce, salt and garlic powder in with the spaghetti squash that was scrapped into the medium bowl and mix until well combined.
• Fill the shells. Start will a base layer to each shell with the spaghetti squash, add a light layer of the cubed sausage followed by a light layer of the shredded mozzarella cheese. Repeat this process until all ingredients are evenly layered between both shells. Top with any remaining cheese and add the Parmesan cheese evenly to the top. Place back in the oven and allow to heat through for an additional 10-15 minutes or until bubbly and all the cheese is melted.
• Remove from the oven and allow to sit for 3-5 minutes. Plate & Serve.

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
• Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
• Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
• Bake an additional 5-10 minutes, or until cheese melts.
• Serve in the squash, and top with basil.
• Enjoy!