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Stuffed Spaghetti Squash with Sausage and Spinach

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  • Prep 40 min
  • Total 2 hr 5 min
  • Servings 6
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This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It’s the perfect dinner for a cozy night in.
By Betty Crocker Kitchens
Updated Oct 30, 2018
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Ingredients

  • 1 large spaghetti squash, halved lengthwise, seeded (4 1/2 lb)
  • 2 tablespoons olive oil
  • 1 lb bulk mild Italian sausage
  • 1 cup chopped onions
  • 3 cloves garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground nutmeg
  • 1 bag (5 oz) baby spinach
  • 1 cup heavy whipping cream
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 3/4 cup grated Parmesan cheese (3 oz)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 400°F. Line large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
  • 2
    Place both squash halves cut side down on baking sheet. Bake 45 to 50 minutes or until tender.
  • 3
    In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
  • 4
    When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
  • 5
    Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
  • 6
    Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
  • 7
    Sprinkle bread crumb mixture over squash halves, and serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    Parsley, chopped and sprinkled over the toasted bread crumb mixture, makes a lovely garnish.
  • tip 2
    We used a 4 1/2-lb spaghetti squash when testing this recipe. To get the same results, we recommend you use the same size squash. If you are using a smaller squash, you may have excess filling, which can be spooned into a greased baking dish and heated in oven.

Nutrition

640 Calories, 42g Total Fat, 26g Protein, 38g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
640
Calories from Fat
380
Total Fat
42g
65%
Saturated Fat
19g
95%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
1220mg
51%
Potassium
800mg
23%
Total Carbohydrate
38g
13%
Dietary Fiber
5g
21%
Sugars
12g
Protein
26g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
45%
45%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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