Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms

Ingredients

For the Spaghetti Squash:

• 2 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Stuffing:

• 1 tablespoon olive oil
• 16 oz (450g) spicy Italian sausage, crumbled
• 8 oz (225g) mushrooms, sliced
• ½ teaspoon Italian seasoning or Herbs de Provence
• 4 cloves garlic, minced
• Red pepper flakes, to taste (optional, for added heat)
• 10 oz (280g) fresh spinach
• 5 oz (140g) cherry tomatoes, sliced
• 6 oz (170g) Parmesan cheese, shredded
• Fresh thyme, for garnish

Instructions

1. Roast the Spaghetti Squash:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Carefully cut each spaghetti squash in half lengthwise. Use a spoon to scrape out the seeds and fibrous strands from the center of each half.
• Optional: To make cutting easier, you can microwave the whole squash. Make large slits in the skin where you plan to cut, then microwave on high for about 5-10 minutes to slightly soften the squash. Let it cool for a few minutes before cutting.
• Drizzle olive oil over the cut sides of each squash half. Season generously with salt and pepper.
• Place the squash halves cut side down on the prepared baking sheet.
• Roast in the preheated oven for 30-40 minutes, or until the squash is tender. To check for doneness, pierce the squash with a fork; it should be soft and easily shred into spaghetti-like strands.

2. Prepare the Stuffing:

• While the squash is roasting, heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat.
• Add the crumbled Italian sausage and sliced mushrooms. Cook for about 5 minutes, stirring occasionally, until the sausage is browned and the mushrooms are softened. If there is excess fat, you may drain it, or leave it in for added flavor.
• Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant.
• Add the cherry tomatoes (reserve a few slices for topping) and cook for 2-3 minutes.
• Gradually add the fresh spinach in batches, allowing each batch to wilt before adding more. Continue until all the spinach is wilted and well incorporated.

3. Stuff the Squash:

• Once the squash is roasted and cool enough to handle, flip the halves so the cut sides are facing up.
• Use a fork to gently scrape the flesh to create spaghetti-like strands. You can loosen the strands slightly if needed.
• Divide the sausage mixture evenly among the squash halves, stuffing them generously. Top each half with the reserved cherry tomato slices and shredded Parmesan cheese.

4. Bake the Stuffed Squash:

• Return the stuffed squash halves to the oven and bake at 400°F (200°C) for an additional 15 minutes, or until the cheese is melted and bubbly.

5. Garnish and Serve:

• Remove the squash from the oven and let it cool for a few minutes. Garnish with fresh thyme before serving.

This stuffed spaghetti squash is a hearty, flavorful dish that combines the comfort of baked pasta with the health benefits of squash and fresh vegetables. Enjoy this satisfying meal on its own or pair it with a side salad for a complete and nutritious dinner.