Stuffed Squash Sausage Bake (Print Version)
# Ingredients:
→ Making spaghetti squash
01 -
1 small spaghetti squash (around 1.5–2 pounds)
02 -
A quick spray of coconut oil
03 -
Pinch of sea salt
→ For the sausage mix
04 -
1 tbsp butter
05 -
2 tbsp finely chopped yellow onion (peeled)
06 -
1 lb mild Italian ground sausage (not in casings)
07 -
2 garlic cloves, smashed
08 -
1 cup of tomato sauce
09 -
1/2 cup heavy cream
10 -
1/2 tsp dried basil leaves
11 -
1/4 tsp oregano (dried)
12 -
A pinch (1/8 tsp) of crushed red chili flakes (use if you like spice)
13 -
1/4 tsp black pepper (adjust to your liking)
14 -
1/4 tsp sea salt (or as needed)
→ Cheesy topping
15 -
2 tbsp grated parmesan cheese
16 -
1/4 cup shredded mozzarella
# Instructions:
01 -
Fire up your oven to 350º F. Halve the squash lengthwise and scoop out the seeds.
02 -
Give the inside a quick spritz of coconut oil and sprinkle of salt. Place the squash cut-side down on a baking tray and bake for about 35–40 minutes until it's soft. Want firmer strands? Bake 35 minutes. Prefer softer? Stick closer to 40. Test it out with a fork—it should slide in easily if it's done. Once it is, pull them out of the oven.
03 -
While the squash is roasting, get started on the sausage mix. Melt butter in a hot skillet over medium-high heat. Toss in the onions once the butter stops bubbling.
04 -
Stir the onions occasionally until they soften and start browning. Stir in the ground sausage and cook it thoroughly until it's browned. Drain out any gathered fat and toss it.
05 -
Add garlic and cook for just a minute. Pour in tomato sauce and cream. Sprinkle in basil, oregano, red pepper flakes, black pepper, and salt. Stir till it's thickened a bit. Taste and tweak the seasonings. Set it aside when done.
06 -
Once squash is tender enough, take it out of the oven. Adjust the oven temp to 400º F. Carefully flip the squash halves over, cut side up, using a pair of mitts or tongs. Pop them back onto the tray.
07 -
Spoon the sausage mix into the squash halves, spreading it evenly. Sprinkle parmesan and mozzarella over the top. Slide them back into the 400º oven for 5-ish minutes till the cheese melts. Serve by cutting each half into 3 parts or by scooping out the filling and strands.
# Notes:
01 -
Fits low-carb, keto, gluten-free, diabetic, or Banting meal plans
02 -
Shorter baking gives firmer squash, a longer bake makes it soft
03 -
Serve by slicing up halves or scooping them out