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Stuffed Spaghetti Squash Boats with Italian Sausage, Tomatoes, Herbs and Mozzarella
These Stuffed Spaghetti Squash Boats are a nutritious and fast dinner.
Course
Main Course
Cuisine
American
Season
Fall, Winter
Key Ingredient
Mozzarella, Parmesan Cheese, Sausage, Spaghetti Squash, Tomato
Diet
Gluten-free
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
servings
Calories
509
kcal
Author
Charity Beth Long
Ingredients
2
small
spaghetti squash
12
ounces
Italian Chicken Sausage
, removed from casing
1
medium
onion
, diced
½
cup
tomatoes
, seeded and diced
3
cloves
garlic
, minced
1
teaspoon
fresh parsley
, chopped
1
teaspoon
fresh oregano
, chopped
1
teaspoon
fresh sage
, chopped
1
teaspoon
fresh chives
, chopped
1
teaspoon
fresh basil
, chopped
¼
cup
parmesan
, grated
¼
cup
heavy cream
¾
cups
mozzarella cheese
, divided
1
tablespoon
olive oil
Instructions
Poke holes into the spaghetti squash and microwave for 8-10 minutes or until tender.
Carefully cut the squash in half and scoop out the seeds.
Preheat oven to 375F.
In a skillet over medium heat, cook sausage, stirring often.
Set aside sausage leaving pan drippings.
Saute onions in the sausage drippings until golden brown.
In a bowl combine, sausage, onions, tomatoes, garlic, herbs, cream, parmesan and 2/3 of the mozzarella.
Stir to combine and season with salt and pepper to taste.
Lightly oil a casserole dish and place spaghetti squash halves in it.
Spoon stuffing into squash and top with remaining mozzarella.
Bake for 20 minutes or until cheese has melted and browned and the stuffing is piping hot.
Nutrition
Calories:
509
kcal
|
Carbohydrates:
43
g
|
Protein:
24
g
|
Fat:
30
g
|
Saturated Fat:
11
g
|
Cholesterol:
101
mg
|
Sodium:
1192
mg
|
Potassium:
642
mg
|
Fiber:
8
g
|
Sugar:
16
g
|
Vitamin A:
1444
IU
|
Vitamin C:
17
mg
|
Calcium:
319
mg
|
Iron:
3
mg