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Stuffed Spaghetti Squash with spicy Italian Sausage, Spinach, Apples, Cheddar, and Pepper Jack Cheese

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This gluten-free recipe features savory spicy Italian sausage, wilted spinach, sweet chopped apples, and a blend of cheddar and pepper jack cheeses stuffed into roasted spaghetti squash. Perfect for fall and winter meals, holidays, or weeknights.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 2 tablespoons olive oil
  • salt and pepper
  • 16 oz spicy Italian sausage, crumbled
  • 1 tablespoon olive oil
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • 10 oz spinach
  • 2 apples (1 green apple, 1 red apple), cored and chopped
  • 4 oz pepper jack cheese, shredded
  • 4 oz cheddar cheese, shredded

Instructions

  1. Preheat oven to 400°F. Slice 2 medium spaghetti squash in half lengthwise, scrape out seeds, brush with 2 tablespoons olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40 minutes until tender.
  2. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add crumbled spicy Italian sausage and cook for about 5 minutes until cooked through. Drain excess fat.
  3. Stir in ½ teaspoon Italian seasoning. Add 10 oz spinach in batches and cook until wilted. Mix in chopped apples until combined.
  4. Scrape spaghetti strands from roasted squash halves into the skillet with the sausage mixture and stir to combine. Divide filling back into squash shells, top with shredded pepper jack and cheddar cheeses.
  5. Bake at 400°F for 10-15 minutes until cheese is melted and bubbly.

Notes

This dish is naturally gluten-free and low-carb. For extra spice, add red pepper flakes. Store leftovers in the fridge for up to 3 days; reheat in the oven.

Nutrition

Find it online: https://www.rapidrecipes.blog/stuffed-spaghetti-squash-italian-sausage/