This Italian Stuffed Spaghetti Squash recipe with Chicken Sausage, ricotta and marinara sauce is cheesy and total comfort food. With only 30 minutes of hands-on time and 45 minutes total time, these squash bowls have to be added to your weeknight dinner menu!

side view of cheesy stuffed spaghetti squash with cheese pull

Table of contents

Jump to Recipe·Print Recipe

If you love Italian comfort foods like meat lasagna or baked pasta but are watching your carbs, then these easy healthy Stuffed Spaghetti Squash Boats are for you! The gooey melted cheese and creamy ricotta are the perfect complement to the tangy tomato sauce and basil.

Ingredients

ingredients for stuffed spaghetti squash
  • Spaghetti squash: You’ll need one spaghetti squash that’s about 3 ½ to 4 pounds. You can find them in most large grocery stores or at local markets, especially in late summer/fall and winter.
  • Chicken sausage: Italian chicken sausage or red pepper and Asiago are both flavors of chicken sausage that I have tried in this recipe. Do not use Chicken Apple sausage because it is too sweet.
  • Marinara sauce: To keep things simple we used jarred pasta sauce.
  • Fresh basil: To add fresh flavor. Chop just before adding to the recipe.
  • Onion: The base of the saute has a diced onion in it.
  • Ricotta cheese: I used skim ricotta for lower calorie/lower fat option although you can use whole milk ricotta.
  • Shredded Italian cheese blend: Look for shredded Italian Cheese blend. Most Italian cheese blends or “pizza cheese” are a combination of mozzarella, provolone and Parmesan.
  • Kitchen Staples: You’ll also need a few pantry items including dried oregano, salt, and pepper plus extra virgin olive oil

How To Make This Stuffed Spaghetti Squash Recipe

testing how tender the squash is with a fork

Step 1: Cut & cook spaghetti squash

Cut spaghetti squash in half. Scoop out seeds and place cut side down side by side in a casserole dish. Add 1 cup water. Cover with a layer of parchment and then plastic wrap. Microwave for 10 minutes. Press on the outer shell of the spaghetti squash to see if it gives with the pressure of your finger (caution it will be hot!) If it is still hard microwave in 5 minute intervals until it is softened.

I cover all the details for How To Cook Spaghetti Squash in the Microwave in another post that you can read for more photos and information.

Step 2: Test for doneness

Carefully remove the plastic and parchment and flip the spaghetti squash over. Test that it is done by lifting up the strands of spaghetti squash with a fork. If there it doesn’t pull into strands easily, microwave in 2 minute intervals until it is done.

the onions and sausage are browning in the skillet
digging out the strands of the spaghetti squash

Step 3: Cook sausage & onion

Meanwhile, heat oil in a large skillet over medium heat. Add sausage, onion, oregano and salt and cook, stirring occasionally until the onion is softened and browned, about 7 minutes. Stir in sauce and remove from the heat.

Step 4: Scoop out spaghetti squash

Scrape the spaghetti squash strands with a fork. Scoop them out with a spoon into the skillet. Leave a ¼-inch to ½-inch layer of un-scooped strands on the shell to help the squash halves retain their shape.

stirring the spaghetti squash and basil into the chicken sausage and marinara
the shredded cheese on top

Step 5: Combine squash & sausage

Stir the squash “noodles” and basil into the chicken sausage mixture and then return the spaghetti squash mixture to the shells. Top with dollops of the ricotta cheese. Top with the Italian cheese blend, dividing between the two squash halves.

Step 6: Melt cheese & garnish

Microwave uncovered until the stuffed spaghetti squash is bubbling hot and the cheese is melted, 3 to 4 minutes. Serve sprinkled with basil if desired. 

FAQs and Expert Tips

How to make this recipe in the oven

Set the squash halves in the baking dish and add water as directed, but do not cover with parchment or plastic wrap. Bake for 1 hour at 350 degrees F. Make sure the water doesn’t evaporate and add more if necessary. Test for doneness in the same manner as described above. To melt the cheese in the final step, bake for 5 to 7 minutes. 

How to make this vegetarian

Substitute vegetarian sausage for the chicken sausage or omit it altogether.

Leftovers and Reheating

  • Storage: Store leftover stuffed spaghetti squash in an airtight container in the fridge for 3 to 4 days. Alternatively, you can place the halves on a plate and cover with plastic wrap.
  • Reheating Instructions: Reheat leftover stuffed squash in the microwave for about 4 1/2 minutes on high. To reheat in the oven, place in a small baking dish with a little water to prevent it from burning. Bake for about 25 minutes at 350 degrees or until the center of the squash is hot when tested with an instant read thermometer (165 degrees F.)

What To Serve With Stuffed Spaghetti Squash

side view of the stuffed spaghetti squash with a scoop removed

More Healthy Spaghetti Squash Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Italian Stuffed Spaghetti Squash Boats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Katie
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

This Stuffed Spaghetti Squash with ricotta, marinara, cheese and chicken sausage is a lower carb alternative to pasta, but still cheesy and comforting! It only takes 30 minutes of hands on time and is ready in under an hour!

Ingredients

Units Scale
  • 1 large spaghetti squash (about 3 1/2 to 4 pounds)
  • 2 tablespoons extra virgin olive oil
  • 12 ounces cooked chicken sausages, red pepper or Italian flavor
  • 1 medium onion, chopped
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 2 cup marinara sauce
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 3/4 cup part skim ricotta cheese
  • 1 cup shredded Italian cheese blend

Instructions

1.     Cook Spaghetti Squash: Cut spaghetti squash in half. Scoop out seeds and place cut side down side by side in a casserole dish. Add 1 cup water. Cover with a layer of parchment and then plastic wrap. Microwave for 10 minutes. Press on the outer shell of the spaghetti squash to see if it gives with the pressure of your finger (caution it will be hot!) If it is still hard microwave in 5 minute intervals until it is softened.

2.     Test For Doneness: Carefully remove the plastic and parchment and flip the spaghetti squash over. Test that it is done by lifting up the strands of spaghetti squash with a fork. If there it doesn’t pull into strands easily, microwave in 2 minute intervals until it is done.

3.     Meanwhile, heat oil in a large skillet over medium heat. Add sausage, onion, oregano and salt and cook, stirring occasionally until the onion is softened and browned, about 7 minutes. Stir in sauce and remove from the heat.

4.     Scrape the spaghetti squash strands with a fork. Scoop them out with a spoon into the skillet. Leave a ¼-inch to ½-inch layer of un-scooped strands on the shell to help the squash halves retain their shape.

5.     Stir the squash “noodles” and basil into the chicken sausage mixture and then return the spaghetti squash mixture to the shells. Top with dollops of the ricotta cheese. Top with the Italian cheese blend, dividing between the two squash halves.

6.     Microwave uncovered until the stuffed spaghetti squash is bubbling hot and the cheese is melted, 3 to 4 minutes. Serve sprinkled with basil if desired. 

Notes

To make this vegetarian

Substitute vegetarian sausage for the chicken sausage or omit all together. 

To make this in the oven:

Set the squash halves in the baking dish and add water as directed, but do not cover with parchment or plastic wrap. Bake for 1 hour at 350 degrees F. Test for doneness in the same manner as described above. To melt the cheese in the final step, bake for 5 to 7 minutes. 

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Microwave
  • Cuisine: American

Nutrition

  • Serving Size: 2 cups
  • Calories: 422
  • Sugar: 12 g
  • Fat: 22 g
  • Saturated Fat: 5 g
  • Carbohydrates: 34 g
  • Fiber: 8 g
  • Protein: 27 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.

More Healthy Stuffed Veggie Recipes

the grilled stuffed summer squash on a black slate

Grilled Stuffed Summer Squash
stuffed mushrooms topped with breadcrumbs in a baking dish

Healthy Stuffed Mushrooms Recipe with Spinach and Goat Cheese
low carb mexican stuffed peppers on a white platter

Low Carb Mexican Stuffed Peppers
mexican quinoa stuffed peppers

Mexican Quinoa Stuffed Peppers
a stuffed sweet potato from the side with a forkful being lifted out

Stuffed Sweet Potatoes
swiss chard rolls in a skillet, one is on a plate and another is being lifted up on a slotted spoon

Swiss Chard Rolls
Stuffed Acorn Squash from the side on a plate with a forkfull removed.

30-Minute Mexican Quinoa Stuffed Acorn Squash

Stuffed Portobello Mushrooms with Beef and Cheese
More Stuffed Vegetables