This recipe for Sausage Stuffed Spaghetti Squash takes low-carb eating to a new level! This delicious recipe works for low-carb, ketogenic, gluten-free, grain-free, diabetic, or Banting diets.
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I grew up with spaghetti squash. Spaghetti squash plants in our garden produced squash faster than we could use them My mom always prepared it so the end result was almost like spaghetti. She would bake the squash in the oven, then scrape it out of the shells and into a bowl. She would serve it with her regular spaghetti sauce and we would spoon the squash on our plate and spoon the sauce overtop.
I remember pouring spoon after spoon of sauce over the squash. I tried to scoop it so that I would get the most meat I could in each spoonful of sauce. This recipe is a bit of a reaction to feeling like I could never get enough meat on my spaghetti squash.
In this Sausage Stuffed Spaghetti Squash recipe, the squash overflows with a filling of sausage in a creamy tomato sauce. The tomato sauce brims with Italian flare with notes of basil, oregano, and garlic. The end result is a lot like the spaghetti I remember as a kid, except a whole lot better! This is a recipe for those who like a little sauce with their sausage and a little spaghetti with their sauce. Yep, it’s about pure indulgence. That’s the kind of meal I’m talking about.
Even though this meal has homemade sauce, it comes together easily and quickly! To save time, I make the sauce and grate the cheese while the spaghetti squash is baking. When the squash has baked until it’s tender, just fill it with the sausage and sauce, top with the cheese and pop it back in the oven for a few minutes to melt the cheese.
This Sausage Stuffed Spaghetti Squash recipe pleases everyone in the family, whether they eat low-carb or not! No need to make a separate meal for the kiddos. Enjoy!
Sausage Stuffed Spaghetti Squash
For the filling:
- 1 tablespoon butter
- 2 tablespoons yellow onion peeled and finely chopped
- 1 pound ground mild Italian sausage (not in links)
- 2 cloves garlic crushed
- 1 cup tomato sauce
- 1/2 cup heavy whipping cream
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon sea salt (or to taste)
- 2 tablespoons parmesan cheese finely grated
- 1/4 cup mozzarella cheese finely grated
For the spaghetti squash:
Preheat oven to 350º Fahrenheit. Cut squash in half lengthwise and discard the seeds.
Spray squash lightly with coconut oil and sprinkle with sea salt. Place cut-side down on a baking sheet. Bake squash 35-40 minutes or until tender. Using my oven, 35 minutes makes the squash noodles al dente, and 40 minutes makes them more tender. Test doneness by inserting a fork. If the fork slides in easily, the squash should be tender. Remove from oven.
For the filling:
While squash is baking, prepare the filling. Heat a large skillet over medium high heat. Add butter. When butter stops foaming, add the onion.
Cook onion, stirring occasionally, until onion is just starting to brown and starts to become translucent. Add the ground sausage. Cook sausage mixture, stirring occasionally, until sausage is browned and cooked through. Drain and discard excess grease.
Stir in garlic and cook for one minute. Add tomato sauce, whipping cream, basil, oregano, red pepper flakes, black pepper, and sea salt. Stir until sauce has thickened. Taste and adjust seasoning. Set aside.
When squash has reached the desired level of tenderness, remove from the oven. Increase oven temperature to 400º Fahrenheit. Turn each squash half using tongs or oven mitts, so that they are on the baking sheet with the cut side up.
Fill the squash halves with the sausage mixture, then sprinkle 1 tablespoon parmesan cheese and 2 tablespoons mozzarella cheese on top. Bake in 400º oven for about 5 minutes or until cheese has melted. To serve, cut each half into three pieces, or scoop the squash and filling out of the shell.
Serving size: 1/6th of the entire stuffed squash
Fat (g): 31
Total carbs (g): 10
Fiber (g): 1
Protein (g): 19
Net carbs (g): 9