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Savory Stuffed Spaghetti Squash

A delightful dish combining roasted spaghetti squash with seasoned sausage, sautéed spinach, and cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 pound ground sausage Choose organic sausage for better quality and flavor.
  • 2 cups spinach, chopped Opt for fresh spinach over frozen for maximum nutrient retention and taste.
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese (mozzarella or cheddar) Use freshly shredded cheese for better melting.
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Garlic powder (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle salt and pepper, and place cut side down on a baking sheet.
  3. Bake in the oven for 30-40 minutes until tender.
Cooking
  1. In a heavy-bottomed cast iron skillet, brown the sausage over medium heat. Drain excess fat.
  2. Add chopped spinach and halved tomatoes, cooking until the spinach wilts.
  3. Scrape the roasted squash strands into the skillet and fold everything together.
  4. Stir in the shredded cheese until it melts.
  5. Fill the squash halves with the mixture, topping with extra cheese.
  6. Return to the oven and bake for an additional 10 minutes until bubbly.
Serving
  1. Plate your masterpiece and serve warm, garnished with fresh basil or parsley.

Notes

For added nutrition, consider adding pumpkin or sunflower seeds. This recipe is meal prep-friendly; store the filling separately if reheating.