Easy Stuffed Spaghetti Squash is a hearty, 5-ingredient, make ahead meal. With some prep the night before, you can have this crowd pleaser on the table in just 20 minutes!
I love finding a real make-ahead meal; one that I can prep the night before and cook in the oven just before serving. What working parent with little kids has more than 30 minutes to spend on dinner? Not this guy, anymore. Without my mom here to get things started (or completely finished, in most cases), we wouldn’t eat much more than pasta.
With the fall bringing us so many delicious, Pinterest-worthy squash recipes, I figured I’d try my hand at one. Something I could stuff with a tasty mix of sausage and cheese, stick in the oven, and be done with. Something my kids would like. Something I could make for dinner on a Wednesday. So, here it is: Easy Stuffed Spaghetti Squash.
Spaghetti squash, sausage, kale, garlic, and cheese. That’s it. You only need five ingredients to make this savory, hearty, kid-friendly dinner.
What’s the catch? You do need to do a little prep if you want to keep this a truly weeknight-worthy meal. Roast the squash the night before. You can sauté the sausage, garlic, and kale the night before, too, and assemble the stuffed squashes. Stick them in the fridge, and they’ll be ready for the oven the next day.
Stuffed Spaghetti Squash fits in perfectly with so many diets, too. Keto diet? This is keto-friendly. Vegan? Also fine, if you substitute vegan sausage and cheese. Gluten-free? Make sure your sausage is GF, and you’re good to go.
Easy. Hearty. Five-ingredients. Weeknight-Worthy. Crowd pleasing. I could go on and on, but I’ll let you decide how much you love this yourself. Remember to show me the love by tagging @whitecoatpinkapron on Instagram, or commenting below!
Looking for other weeknight meals? Try Roast Pork Tenderloin with Fennel, or Instant Pot Chicken with Mushrooms, Leeks, and Artichokes. I have an entire archive of easy recipes that you can try tonight!
Easy Stuffed Spaghetti Squash
Easy Stuffed Spaghetti Squash is a hearty, 5-ingredient, make ahead meal. With some prep the night before, you can have this crowd pleaser on the table in just 20 minutes!
Ingredients
- 1 medium-large spaghetti squash
- 1 lb sweet Italian sausage
- 3 cups kale, chopped (I used Tuscan kale, but you can use regular kale)
- 1 large clove garlic, minced
- 1 cup shredded mozzarella or Mexican-blend cheese
Instructions
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Preheat oven to 400 F. Stick the whole squash in the microwave for 4 minutes to soften it for cutting. Then cut it in half, and scoop out the seeds, and discard them. Place it cut side down on a baking sheet, and bake in the oven for about 50-60 minutes, until tender.
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While the squash is cooking, heat a large skillet or non-stick pan over medium high heat. Add the sausage (casings removed), and break up the pieces in the pan, cooking for about 7-10 minutes until almost completely browned through. Stir occasionally.
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When the sausage is almost cooked through, add the kale, and cook another 7 minutes or so until completely wilted. Then add the garlic, and cook another 1-2 minutes. Turn off the heat.
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When the squash is tender, remove it from the oven and set aside to cool enough to handle. Take a fork, and "fluff" each squash half by gently scraping the squash from it's skin. It should look like spaghetti. Leave the fluffed squash in it's skin, cut side up, on the baking sheet.
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Put half of the sausage mixture in each half of the squash. At this point, you can put the assembled squashes in a baking dish, cover it, and place it in the refrigerator overnight. If you want to eat it today, proceed with the recipe.
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Preheat oven to 350 F. Place the squash in a baking dish, if it's not in one already. Top each squash half with 1/2 cup of cheese. Cover the dish with foil, and bake for 20 minutes. Remove foil, and bake for another 5-10 minutes to just get the cheese a little brown on top. Serve.
Recipe Notes
Calorie information is approximate.
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