Italian Stuffed Spaghetti Squash

This Stuffed Spaghetti Squash recipe is baked to perfection and stuffed with an Italian blend of Turkey sausage, marinara, and mozzarella cheese. Spaghetti squash looks similar to spaghetti noodles, only in vegetable form! It is a great way of sneaking vegetables into your meals and makes a perfect low-carb meal.

This is the perfect recipe to make when you are ready to give the mild, yellow vegetable a try. This baked stuffed Spaghetti Squash recipe is to die for and the best part is they are low carb and so filling. They put a whole new twist on spaghetti. Zesty, vibrant, red marinara sauce sits atop a bright yellow spaghetti squash bowl to make for an extra appealing meal.

Another alternative to pasta that I love is using zucchini noodles, or zoodles, like in my Healthy Lemon Shrimp Pasta and Zoodles, Chicken Alfredo With Zoodles, and Meal Prep Turkey Meatball Zoodles.

Why You Will Love This Recipe

• Low Carb and Filling: A perfect option for those looking for a low-carb meal that is still satisfying and filling.
• Nutrient-Dense: Spaghetti squash is rich in nutrients, including fiber, vitamin C, and vitamin B6, providing a healthy and balanced option.
• Calorie-Friendly: With only 479 calories per serving, it’s a great choice for those mindful of their calorie intake.
• Easy Preparation: The step-by-step instructions make it easy for anyone to recreate this delicious dish.

Ingredients Needed

This short, simple list of ingredients shows how easily this recipe comes together. Here’s what you’ll need to make it:

• Spaghetti Squash: The vegetable “noodle” base, like pasta but lower in carbs.
• Italian Turkey Sausage: Brings protein to the flavorful stuffing.
• Marinara Sauce: Adds a zesty flavor to keep things tasty and moist.
• Salt and Pepper: Balances the other flavors in the dish.
• Olive Oil: Used for cooking the turkey sausage.
• Part-Skim Mozzarella Cheese: Melts to create a gooey, cheesy layer on top.
• Chopped Parsley: Adds a pop of color and extra flavor.

How To Make This Recipe

1. Preparing the Squash: Preheat the oven to 375 degrees. Place the spaghetti squash halves cut side down in a baking dish with water, and bake until tender for about 40 minutes. Using a fork, remove the squash flesh, leaving the shells behind.
2. Cooking the Turkey Sausage and Sauce: In a pan, heat olive oil and cook turkey sausage until fully cooked, breaking it up with a spatula. Combine marinara sauce and spaghetti squash into the pan. Season with salt and pepper, and cook until the sauce is warmed through.
3. Assembling and Baking: Preheat the broiler. Divide the spaghetti squash mixture between the shells. Broil for 3-5 minutes or until cheese is melted and browned.
4. Serve: Top with parsley and enjoy your delicious stuffed spaghetti squash!

Carbs in spaghetti Squash

Spaghetti squash is known to be low in carbs, fat, and protein, and is often time used in place of “pasta” by those who are on a low-carb diet. For every cup of cooked spaghetti squash has 7.8g of net carbs, 1g of protein, 2.2g of fiber, and 0.4g of fat.

Expert Tips

• Opt for a smaller or medium-sized spaghetti squash for easier handling and quicker cooking.
• Ensure the squash is tender before removing it from the oven. Use a fork to check for easily pierced and fluffed strands.
• When cooking the turkey sausage, break it up into small pieces with a spatula for even cooking.
• Choose a marinara sauce that is low in fat and sugar for a healthier option without compromising flavor.

how to freeze spaghetti Squash

Even though you can freeze raw spaghetti squash, we recommend that you cook it first before freezing it. This will help retain its texture and taste. Cut the squash in half and place it face down on a pan. Bake at 375F for about 30 minutes and then allow it to cool. Fluff it with a fork and place it in a colander for a couple of hours or overnight in the fridge so any excess water drains out. You can then either freeze it as a whole or remove the insides of the squash and place it in a ziplock bag and freezing it for up to 6 months.

Frequently Asked Questions

Serving Suggestions

This easy stuffed spaghetti squash recipe goes well with so many different sides! Here are some of our favs to try:

• Eggplant And Zucchini Gratin
• Mediterranean Artichoke and Tomato Salad
• Parmesan Baked Tomatoes
• Baked Balsamic Asparagus
• Garlic Roasted Vegetables

What Does Spaghetti Squash taste like?

Spaghetti squash is usually best when baked for the best results. They look like spaghetti, and the texture is similar to spaghetti but the taste is not that of real spaghetti. Some may say they have a bland earthy taste to them which is why they are usually stuffed which gives them a lot of flavors. They do not have the same taste as an acorn or butternut squash which is usually on the sweet side.

Storage Recommendations

This is the best stuffed spaghetti squash recipe ever, so you’ll definitely want to make use of those leftovers.

• Refrigerate: After cooling for about 30 minutes, store the baked spaghetti squash in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, cool the dish completely, portion it if needed, and then freeze in labeled, airtight containers for up to 2-3 months.
• Reheat: When ready to enjoy, microwave individual portions on medium heat or reheat in the oven at 350°F (175°C) for about 20 minutes, adding extra marinara or oil if needed for moisture

More Healthy Squash Recipes

• Baked Keto Zucchini Fries
• Honey Roasted Butternut Squash
• Roasted Butternut Squash Soup
• Creamy Mushroom and Zucchini Skillet
• Healthy Zucchini Brownies

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