Stuffed Cheesy Sausage Spaghetti Squash

Stuffed Cheesy Sausage Spaghetti Squash: a plant forward, healthy and comforting dinner for cold weather.

Spaghetti squash had its moment in the spotlight about two years ago. It was pre-spiralizing obsession when we realized we could make noodles from ANYTHING at home and pre-bean based pasta at the grocery. Spaghetti squash was nature’s offering to the wellness world and when it started making the rounds, no one would shut up about it.

But like many things (chia pudding being the prime example), spaghetti squash would become a near obsession on the menu until it was cast aside for months. Spaghetti squash will never be pasta, but it deserves a moment of appreciation for the texture and fun it adds to a meal. It’s high fiber, filling, and provides a not-overwhelming flavor that sometimes winter squashes like butternut exude.

This recipe is the perfect ‘introduction’ to spaghetti squash if you’re cooking for others. There’s enough salty-meaty-cheesy-umami happening to tempt even the most skeptical and since it’s not paired with an overtly ‘spaghetti and meatballs’ vibe, there’s no let down when you realize this is decidedly NOT pasta.

You can easily make this recipe ahead. Just compile back into the squash and store in the fridge until you’re ready to bake. Add around another 7 minutes of bake time to bring the center to temperature and enjoy!

Stuffed Cheesy Sausage Spaghetti Squash

INGREDIENTS

1 small spaghetti squash, cut in half

3 cups chinffonaded kale with 1 oz water

2 spicy sausage patties

4 oz neufchâtel cream cheese (reduced fat cream cheese), cut into small pieces

1/3 cup freshly grated parmesan

3 Tablespoons capers

1/3 cup chopped sun-dried tomato in oil

1 cup chopped seasoned and in oil artichoke hearts

kosher salt

freshly ground pepper

crushed red pepper flakes

fresh basil basil

DIRECTIONS

1. Preheat oven to 400 F with rack in the middle.

2. Cut squash in half, remove seeds with a spoon and drizzle with olive oil. Place cut side down on a rimmed baking sheet covered in foil or a reusable baking mat

3. Bake for 30 minutes until the inner flesh can be scraped out with a fork.

4. As squash is baking, steam cut kale with a splash of water in a large pan until bright green and soft.

5. Cook sausage patties and chop.

6. When squash is cooked, scrape ‘spaghetti’ into a large bowl, reserving exterior shell of squash. Mix with kale, sausage, cream cheese, parmesan, capers, sundried tomatoes, artichoke hearts, salt, pepper, red pepper flakes to evenly distribute.

7. Spoon mix into each half of the squash. Place back on baking sheet and return to oven for about 10 minutes, or until bubbling.

8. Top with fresh basil and serve immediately.

Note: Make it umami (and lower sodium) by seasoning with MSG as you mix in the ingredients to refill the squash. This way you’ll use less salt and cheese. Instead of using your typical amount of kosher salt, swap it for a blend of 50% MSG, 50% salt which can reduce your sodium content by about 40%!