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Stuffed Spaghetti Squash with Sausage and Spinach
Stuffed Spaghetti Squash with Sausage and Spinach
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Prep Time:
40 minutes
Total Time:
2 hours 5 minutes
Indulgent twice-baked spaghetti squash filled with savory sausage, spinach, creamy cheese sauce, and baked to bubbly perfection. Ideal for a cozy evening meal.
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
Instructions:
  • Preheat the oven to 400°F. Cover a large rimmed baking sheet with cooking parchment paper and spray it with cooking spray.
  • Place the squash halves, cut side down, on a baking sheet and bake for 45 to 50 minutes until tender.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat. Add sausage, onions, and garlic. Cook for 5 to 7 minutes until sausage is no longer pink. Reduce heat to medium, stir in flour, salt, pepper, pepper flakes, and nutmeg, and cook for 1 minute. Gradually add spinach and cook until wilted. Pour in whipping cream, bring to a boil, and cook for 1 to 2 minutes until thickened. Remove from heat and stir in mozzarella and 1/2 cup of Parmesan cheese until melted.
  • Once the squash has cooled to a comfortable temperature, gently use a fork to separate the squash strands from the shells, ensuring the shells remain intact. Combine the squash strands with the sausage mixture, then evenly fill both squash shell halves with the filling.
  • Place the stuffed squash halves neatly on the baking sheet. Bake in the oven for 35 to 40 minutes, or until they are bubbly around the edges and fully heated. Allow them to stand for 10 minutes before serving.
  • Heat 1 tablespoon of oil in an 8-inch skillet over medium heat. Add bread crumbs and stir to coat. Cook and stir for about 3 minutes until lightly browned. Transfer the bread crumbs to a small bowl and mix with 1/4 cup of Parmesan cheese.
  • Generously scatter the breadcrumb mixture over the roasted squash halves before presenting.

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