Stuffed Spaghetti Squash


This is a family favorite around here and is sure to satisfy your craving for a big bowl of pasta! I love spaghetti squash for many reasons. It has the lightest flavor of all of the squashes, so it pairs well with a lot of different flavors. It also has the exact same texture as spaghetti, hence the name, so it is a great substitute for pasta if you're on the no simple carbs train!! It's grain-free, dairy-free and gluten-free BUT certainly NOT flavor free!! Stuff it with lots of goodies, top it with the flavor packed Tomato Confit that I posted last week, and dig in! Plus, you don't even really need a plate or bowl...that's a win in itself! 

Serving size: 2 

Prep time: 8-10 minutes  

Cook time: 30 minutes  

Total time: 40 minutes 


  •  1 medium size spaghetti squash 
  • 4-5 clean, precooked sausage (my favorite brand is Bilinki's and I used the "Spicy Italian" flavor)
  • 3 cups of baby spinach 
  • 1/2 red onion, chopped
  • 10-15 crimini mushrooms, sliced
  • 2 tbsp. avocado oil 
  • 1 cup of Tomato Confit, for topping 
  • S+P


  • With a sharp knife and sturdy cutting board, carefully cut spaghetti squash in half, length wise. With a spoon, scrap out the inside like you would a pumpkin getting rid of all of the seeds and pulp. Oil the inside of the squash with a good quality oil like avocado oil or olive oil, season with S+P.  Lay the squash fruit side down, skin side up. Roast in the oven at 400 - 425 degrees depending on your oven for about 30 minutes. You will know it is done when you squeeze the squash and it's tender. Avoid over cooking so it doesn't get mushy. 
  • While squash is cooking, prep and cook the rest of the ingredients. 
  • Pan-cook sausages in a skillet. Cook whole and then cut in 1 inch cubes when they are fully heated. 
  • In a separate skillet, heat avocado oil and sauté onion and mushrooms. When those are tender and browned, add spinach to lightly wilt. Throw in cut up sausage and mix them all together.
  • Take your tomato confit out of the fridge and blend whole mixture together, oil and all. You can use a blender or food processor. Set aside. 
  • Once squash is done, take it out of the oven and flip it over. Fill the inside of the squash with the sausage, mushrooms, spinach and onion mixture. 
  • Top with the tomato confit and relish in its glory!! 

You are going to be in love! Between the bold, Italian flavors of the tomato confit, mixed together with the onion, spinach, mushrooms and spicy Italian sausage, its like a big boat of goodness! 

Peace and Clean Eats, 


RecipesKaylee Klewein