Spaghetti Squash stuffed with Sausage, Tomatoes, Parsley and Parmesan Cheese is a very nutritious meal that can be made ahead for the work week! Spaghetti squash is an excellent source of anti-inflammatory vitamin A and immune-supportive vitamin C. I highly recommend including this wonderful vegetable into your winter diet.Here’s how you do it. First, cut each spaghetti squash in half lengthwise, then rub insides of it with 2 tablespoons olive oil and season with salt and pepper. Place halves, cut sides down, in a baking dish and start baking them at 400 degrees F.
While it’s baking, cook sausage, garlic, spices on the stove top with a little bit of olive oil for 10 minutes until sausage is fully cooked. I used ground sausage patties by breaking them apart with a spoon as they were cooking. Add tomatoes at the very end as they will soften very quickly.
Next, add chopped parsley and mix everything well.
Once squash is cooked and cool enough to handle, shred spaghetti squash with a fork, leaving the strands in the shells:
Spoon the filling into squash shells:
Sprinkle with Parmesan cheese:
Bake it in the oven for 20 minutes and you’re done!
- 2 small spaghetti squash, halved lengthwise
- 2 tbsp olive oil for baking squash
- 1 tsp salt
- 1 tsp pepper
- 1/2 pound ground sausage
- 1 tbsp olive oil, for cooking sausage
- 2 medium tomatoes, cubed
- 4 green onions, chopped
- 3 garlic cloves, minced
- 1/4 cup chopped parsley
- 1 tsp dried spices (thyme, rosemary, oregano)
- 1/3 cup parmesan cheese
- Preheat oven to 400 degrees F. On a large baking sheet, rub insides of spaghetti squash with 2 tablespoons of olive oil and season with salt and pepper Place halves, cut sides down, in a baking dish. Bake for 50 minutes.
- Meanwhile, for filling, cook sausage, garlic, parsley and spices on the stove top with a little bit of olive oil for 10 minutes until sausage is fully cooked. Add green onions, tomatoes, and continue cooking for 5 more minutes. When ready, set aside.
- Once squash is cooked and cool enough to handle, use a fork to carefully rake up pulp to separate it into strands, leaving the strands in the shells. Place squash halves on a baking sheet and spoon the filling into squash shells. Sprinkle with Parmesan cheese
- Bake for 20 minutes at 375 degrees F until filling is heated through and cheese is melted