Stuffed Squash Sausage (Print Version)
# Ingredients:
→ For the squash noodles
01 -
1 small spaghetti squash (about 1.5-2 lbs)
02 -
Coconut oil spray
03 -
Pinch of sea salt
→ For the sausage filling
04 -
1 tbsp butter
05 -
2 tbsp finely diced yellow onion (peeled)
06 -
1 lb ground Italian sausage (mild, no casing)
07 -
2 crushed garlic cloves
08 -
1 cup plain tomato sauce
09 -
1/2 cup heavy cream
10 -
1/2 tsp dried basil
11 -
1/4 tsp oregano (dried)
12 -
Pinch of red pepper flakes (optional)
13 -
1/4 tsp black pepper (add more if needed)
14 -
1/4 tsp sea salt (adjust to taste)
→ For topping
15 -
2 tbsp shredded parmesan cheese
16 -
1/4 cup shredded mozzarella cheese
# Instructions:
01 -
Heat up the oven to 350°F. Slice the squash lengthwise and remove the seeds. Lightly coat the insides with coconut oil spray, sprinkle some sea salt, and place them with the cut side facing down on a baking sheet. Pop it in the oven for 35-40 minutes. A 35-minute bake gives firmer noodles, while 40 makes them softer. Test by poking a fork in—if it slides in with no resistance, it’s done. Take it out when ready.
02 -
While squash is roasting, warm up a big skillet over medium-high heat. Melt the butter, and once it's done bubbling, toss in those diced onions.
03 -
Keep stirring the onions gently until they get a slight golden hue and turn a bit see-through. Toss in the sausage and stir occasionally while cooking until everything is browned and cooked through. Drain and toss out any extra grease.
04 -
Add garlic to the sausage mix and let it cook briefly (about a minute). Slowly stir in tomato sauce, cream, basil, oregano, chili flakes, black pepper, and sea salt. Keep stirring until the sauce thickens up. Taste and tweak seasoning if needed, then set aside.
05 -
Take the squash out once it’s soft enough. Crank the oven up to 400°F. Turn the squash halves cut-side up using tongs or a mitt and leave them on the baking tray.
06 -
Fill each squash half with your sausage mixture. Sprinkle parmesan and mozzarella cheese over the top. Return them to the oven and bake for about 5 minutes, or until the cheese melts nicely. As a serving option, slice each half into thirds or scoop everything out of the shell.
# Notes:
01 -
Great for diets like low-carb, keto, gluten-free, and more
02 -
35 minutes of roasting gives firmer squash; 40 minutes makes it soft
03 -
Can serve by either slicing up halves or scooping squash out