Spaghetti Squash Stuffed Sausage

When I saw this recipe I immediately thought it look delicious and healthy and I knew I wanted to make it. After making it and eating it two days in a row, I realized that I could eat it 1000 more times. It is absolutely delicious, has great flavor, and it does fill you up. As I was eating it, I thought it could use a little more protein so I added some pinto beans which also added great flavor.







1 squash serves two. Double recipe to serve four.



  • 1 Spaghetti Squash (@3lbs or 1365g)
  • 1 T. olive oil
  • 5 or 6 medium Shallots, thickly sliced
  • 1/2 a bunch, kale
  • 3 cloves Garlic, crushed or finely minced
  • 3/4 lb. uncooked Sausage (any kind you prefer)
  • 1 cp. coarsely grated Parmesan cheese
  • 1 T. finely chopped Oregano, or other complimentary herb to the sausage
  • Rosemary to season
  • Kosher or Sea Salt, to taste
  • fresh Cracked Black Pepper, to taste


  1. Preheat Oven to 375°F. Spray cooking oil on a cookie sheet or smaller sheet pan.
  2. Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.
  3. Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.
  4. Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and sauté for 4-5 minutes.
  5. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.
  6. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
  7. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine.
  8. Add oregano and season to taste with salt and pepper.
  9. Divide the mixture among the squash shells, and then top with Parmesan cheese and rosemary or your favorite spice to add more flavor.

Adapted from





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