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Stuffed Spaghetti Squash with spicy Italian sausage, spinach, pecans, and dried cranberries is the perfect fall and winter dish. The stuffing combines savory, spicy, sweet flavors, and pairs beautifully with the squash. This gluten- and dairy-free recipe is great for both holiday meals (like Thanksgiving and Christmas) and easy weeknight dinners. It’s a lighter, healthier alternative to regular pasta.
Stuffed spaghetti squash
If you’ve never cooked spaghetti squash before, it’s time to reconsider! This recipe will make you fall in love with it, I promise! I used fall ingredients like pecans and dried cranberries, and the finished dish truly looks like autumn on a plate. It’s a great choice for your weekly fall dinner rotation and makes a wonderful addition to any Thanksgiving or Christmas holiday menu.
Why you’ll love it
- A great alternative to regular pasta. Not only is the stuffed spaghetti squash delicious, but it’s also loaded with nutrient-rich, wholesome ingredients. Spaghetti squash is an incredible alternative to traditional pasta—it’s much lower in carbs and calories, naturally gluten-free, lighter, and healthier.
- Nutrient-dense and budget-friendly recipe. Packed with veggies, fiber, and protein, it’s a well-balanced family-friendly meal that everybody will love! I used simple, affordable ingredients you can easily find at any grocery store. You can serve it as a side or main course.
- Holiday dish. Stuffed spaghetti squash is a perfect holiday main or side dish. The presentation of the stuffed “boats” (or roasted squash halves) is always impressive, and you will use festive ingredients like pecans, dried cranberries, and dried herbs.
Ingredients and Substitutions
- Spaghetti Squash. Low in calories and rich in nutrients, spaghetti squash is a great source of folic acid, potassium, and beta-carotene. It’s a great alternative to regular pasta! You can substitute with other winter squash varieties like butternut or acorn squash. If using acorn squash, note that it’s smaller and bakes faster (about 30 minutes at 400°F).
- Sausage. I used spicy crumbled Italian sausage. You can substitute it with any other sausage: mild, sweet, chicken sausage, etc. If using sausage in casings, simply remove the casings and crumble it as it cooks.
- Onion. You can use any type of onion—sweet, yellow, white, or even red.
- Spinach. I cooked fresh spinach until wilted. You can also use frozen spinach, as long as it’s thawed and drained. Kale is another great alternative.
- Pecans. They provide a nice crunch and texture. Walnuts can be used instead.
- Dried Cranberries. These add a touch of sweetness. Other options include dried figs, blueberries, or cherries.
Storage and reheating tips
- Refrigeration. Store any leftover stuffed spaghetti squash in an airtight container in the fridge for up to 4 days.
- Reheating in the Oven. Warm it in a preheated oven at 350°F for around 30 minutes until heated through.
- Reheating in the Microwave. For quicker reheating, remove the sausage and spinach filling, microwave the filling and the squash separately, then restuff the squash before serving.
What to serve with it
Spaghetti squash complements a variety of simple sides, including seasonal roasted vegetables like Brussels sprouts, carrots, or green beans. It also pairs nicely with roasted or mashed potatoes. Here are some of my favorite Fall-inspired side dishes:
Other stuffed spaghetti squash recipes you might like
- Italian Sausage Stuffed Spaghetti Squash with Spinach, Tomatoes, and Mushrooms
- Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese
- Stuffed Spaghetti Squash with Broccoli, Sausage, and Cheddar Cheese
- Stuffed Spaghetti Squash with spicy Italian Sausage, Spinach, Apples, Cheddar, and Pepper Jack Cheese
- Baked Spaghetti Squash with Zucchini, Corn, and Bacon
- Stuffed Spaghetti Squash with Smoked Sausage, Roasted Bell Peppers, and Zucchini
- Southwestern Spaghetti Squash with Chicken
Stuffed Spaghetti Squash with Sausage, Spinach, Cranberries, and Pecans
Stuffed Spaghetti Squash with spicy Italian sausage, spinach, pecans, and dried cranberries is the perfect fall and winter dish. The stuffing combines savory, spicy, and sweet flavors and pairs beautifully with the squash. This gluten-free and dairy-free recipe is great for both holiday meals (like Thanksgiving and Christmas) and easy weeknight dinners. It’s a lighter, healthier alternative to regular pasta.
Ingredients
Roasted Spaghetti Squash
- 2 whole spaghetti squash medium or large
- 2 tablespoons olive oil
- salt and coarsely ground black pepper to taste
Instructions
How to roast spaghetti squash
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Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
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Cut the squash in half and scoop out the seeds and fibers from each half. Repeat with the second squash. (Tip: Before cutting, you can soften the squash by microwaving it. To do this, make a few large slits along the line where you’ll slice it, then microwave the whole squash for 5 to 10 minutes. This makes it easier to cut it in half.)
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Drizzle olive oil over the cut sides and inside of the squash, and season generously with salt and pepper.
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Place the 4 squash halves cut side down on a prepared baking sheet. Bake for 30 to 40 minutes on the middle rack until soft and cooked through. You can check doneness by piercing the squash with a fork—it should feel tender.
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While the squash is baking, continue with the rest of the recipe.
Make the sausage filling
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Make the sausage filling while the squash is being roasted in the oven.
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In a large, high-sided skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
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Add crumbled sausage and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.
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Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.
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Add dried cranberries and chopped pecans and mix everything.
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Season with salt and pepper. Probably not necessary since the sausage is already usually salty (unless you use sweet sausage).
Assembly
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By now, the spaghetti squash has roasted for 30 to 40 minutes. Remove it from the oven and turn the halves cut side up. Let them cool slightly.
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Warm up the sausage mixture in the same skillet you cooked it in.
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Evenly distribute the filling among the 4 squash halves, stuffing them until the mixture is level or slightly mounded. Finish with freshly ground black pepper and a sprinkle of fresh thyme.
Nutrition
Nutrition Information
Stuffed Spaghetti Squash with Sausage, Spinach, Cranberries, and Pecans
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
