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5.0 from 3 votes

Sausage Stuffing Stuffed Spaghetti Squash Recipe

This sausage stuffed spaghetti squash, with all the flavors of Thanksgiving stuffing, is a great way to use up those holiday leftovers.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 2 Servings
Calories: 3547 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 small spaghetti squash
  • 2 teaspoons olive oil
  • 2 sweet Italian chicken sausages raw
  • 1 tablespoon unsalted butter or substitute olive oil
  • 2 green onions thinly sliced, green & white parts separated
  • 3 tablespoons minced flat leaf parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh marjoram
  • 1 teaspoon dried thyme
  • ¼ + ⅛ teaspoon grated nutmeg
  • salt and pepper to taste
  • ¼ cup grated Parmesan cheese

Instructions

    Cup of Yum
  1. Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 15 minutes, turning the squash halfway through cooking.
  2. Before handling let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers.
  3. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Toss with the olive oil. Let stand at room temperature. Save the shells of the squash for stuffing later.
  4. Preheat the broiler.
  5. Set a medium nonstick skillet over medium-high heat. Lightly coat with cooking spray. Squeeze the sausage out of the casings into the skillet. Cook the sausage, breaking up with a wooden spoon, until cooked through. Transfer the sausage to a bowl lined with paper towel.
  6. Turn the heat to medium. In the same skillet, melt the butter. Add the white and light green parts of the green onion. Cook until starting to soften, 2 to 3 minutes.
  7. Add the parsley, sage, marjoram, thyme and nutmeg, and cook for 1 minute.
  8. Transfer the sausage and parsley mixture to the bowl with the spaghetti squash. Toss to combine. Season to taste with salt and pepper.
  9. Scoop the spaghetti squash mixture into the reserved shells and top each with 2 tablespoons of Parmesan cheese.
  10. Place the stuffed spaghetti squash onto a baking sheet and place under the broiler until the cheese is melted, 1 to 2 minutes.
  11. Serve.

Notes

Nutrition Information

Serving 1Stuffed Half Calories 354.7kcal (18%) Carbohydrates 30.3g (10%) Protein 18.3g (37%) Fat 20.5g (32%) Saturated Fat 8.4g (42%) Cholesterol 30.3mg (10%) Sodium 712.7mg (30%) Fiber 7.3g (29%) Sugar 11.2g (22%)

Nutrition Facts

Serving: 2Servings

Amount Per Serving

Calories 3547

% Daily Value*

Serving 1Stuffed Half
Calories 354.7kcal 18%
Carbohydrates 30.3g 10%
Protein 18.3g 37%
Fat 20.5g 32%
Saturated Fat 8.4g 42%
Cholesterol 30.3mg 10%
Sodium 712.7mg 30%
Fiber 7.3g 29%
Sugar 11.2g 22%

* Percent Daily Values are based on a 2,000 calorie diet.