This rich, creamy and comforting meal shows you just how decadent spaghetti squash can be! In this twice-baked preparation, spaghetti squash is baked, then scooped out and combined with browned sausage, spinach, cream and cheese before being added back to its shell and baked again until warm and bubbly. It’s the perfect dinner for a cozy night in.
Parsley, chopped and sprinkled over the toasted bread crumb mixture, makes a lovely garnish for this dish.
We used a 4 1/2-lb spaghetti squash when testing this recipe. To get the same results, we recommend you use the same size squash. If you are using a smaller squash, you may have excess filling, which can be spooned into a greased baking dish and heated in the oven.
STUFFED SPAGHETTI SQUASH WITH SAUSAGE AND SPINACH
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 all-purpose flour
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon crushed red pepper flakes
¼ teaspoon ground nutmeg
1 bag (5 oz.) fresh baby spinach
1 cup heavy whipping cream
1 ½ cups shredded mozzarella cheese (6 oz.)
¾ cup grated Parmesan cheese (3 oz.)
½ cup plain panko crispy bread crumbs
■ Heat oven to 400°F. Line a large rimmed baking sheet with cooking parchment paper; spray with cooking spray.
■ Place both squash halves cut side down on a baking sheet. Bake 45 to 50 minutes or until tender.
■ In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add sausage, onions and garlic; cook and stir 5 to 7 minutes or until sausage is no longer pink. Reduce heat to medium; add flour, salt, pepper, pepper flakes and nutmeg. Cook and stir 1 minute. Gradually add spinach. Cook and stir just until spinach is wilted. Stir in whipping cream. Heat to boiling; cook and stir 1 to 2 minutes or just until thickened. Remove from heat; stir in mozzarella and 1/2 cup of the Parmesan cheese until melted.
■ When squash is cool enough to handle, use fork to remove squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Spoon filling into both squash shell halves.
■ Arrange filled squash halves on same baking sheet. Bake 35 to 40 minutes or until bubbly around edges and heated through. Let stand 10 minutes.
■ Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Transfer to small bowl; mix with remaining 1/4 cup Parmesan cheese.
■ Sprinkle bread crumb mixture over squash halves, and serve.