Cheesy Spaghetti Squash with Sausage
Transform your weeknight dinners with this irresistible Cheesy Spaghetti Squash with Sausage—a low-carb, flavor-packed alternative to traditional pasta dishes. Roasted spaghetti squash serves as a tender, slightly sweet base that’s perfectly complemented by a rich, creamy cheese sauce featuring heavy cream, cream cheese, and Parmesan. Savory Italian sausage brings a hearty, protein-packed kick, while a blanket of golden melted mozzarella crowns this dish with indulgent comfort. Ready in about an hour, this recipe is simple yet indulgent, blending roasted and broiled techniques for the perfect texture and flavor balance. Perfect for keto-friendly meals or cozy family dinners, this dish is a satisfying way to enjoy a wholesome twist on cheesy comfort food. Garnish with fresh parsley for a bright, herby finish!
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Recipe Information
Ingredients
- 2 whole spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound Italian sausage, ground
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 0.5 cup parmesan cheese, grated
- 1.5 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice each spaghetti squash lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over each squash, and season with salt and black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for 40-50 minutes, or until the flesh is tender enough to be scraped into strands with a fork.
While the squash is roasting, heat a large skillet over medium heat. Add the Italian sausage and cook until browned and fully cooked, breaking it apart with a wooden spoon. Remove the sausage from the skillet and set aside.
In the same skillet, add the minced garlic and saute for 1 minute until fragrant.
Reduce the heat to low and stir in the heavy cream, softened cream cheese, and grated Parmesan cheese. Cook and stir until the mixture is smooth and creamy, about 3-5 minutes.
Stir the cooked sausage back into the cheese sauce.
Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Be careful, as the squash will be hot.
Add the spaghetti squash strands to the skillet with the sausage and cheese sauce. Gently toss or stir until fully combined and coated.
Transfer the mixture to a large baking dish. Top with shredded mozzarella cheese.
Place the baking dish under the broiler for 2-3 minutes, or until the mozzarella cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 2006 mg | 87% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.4 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 473 mg | 36% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 399 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
