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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.

Sausage Stuffed Spaghetti Squash

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.
Course Main Course
Cuisine Italian, low-carb
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Annissa Slusher

Ingredients

For the 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)

For assembling:

  • 2 tablespoons parmesan cheese finely grated
  • 1/4 cup mozzarella cheese finely grated

Instructions

For the spaghetti squash:

  1. Preheat oven to 350º Fahrenheit. Cut squash in half lengthwise and discard the seeds. 

    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.
  2. 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.

    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.

For the filling:

  1. While squash is baking, prepare the filling. Heat a large skillet over medium high heat. Add butter. When butter stops foaming, add the onion. 

    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.
  2. 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.

    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.
  3. 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.

    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.

To assemble:

  1. 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. 

    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.
  2. 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.

    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.

Recipe Notes

Serving size: 1/6th of the entire stuffed squash

Per serving:

Calories: 396

Fat (g): 31

Total carbs (g): 10

Fiber (g): 1

Protein (g): 19

Net carbs (g): 9