Southwest Stuffed Spaghetti Squash

Two savoury posts in a row.  Seriously, who am I?  But this southwest stuffed spaghetti squash was so good that I couldn’t wait to share it.  I’m sure I’ll bombard you with chocolate the rest of the week!

This was insanely good.  Of course, I really, really love spaghetti squash.  If you don’t you obviously may not agree.  But if you like spaghetti squash I may need to insist that you make this.  Soon.

I could not stop eating it.  I had it as a main course, and I think it would serve about 4 people as a main course, 6-8 as a side dish.  I had other stuff on the table for all the squash haters in my family, but this is all I had and I was completely content.

And then I ate the leftovers for lunch the next couple of days while thanking my lucky stars that I have a family of squash haters!

Southwest Stuffed Spaghetti Squash - Bake.Eat.Repeat.

I used mild Italian sausage in the filling, but you could certainly substitute the meat with spicy sausage (that would be amazing), or ground beef or turkey, or even chicken.  Whatever you have.  And I know spinach isn’t typically in southwest style dishes, but I had some, and I like spinach.  This is very adaptable to your tastes, though, or for what you happen to have on hand.

Also, my husband insisted that it would be better with more meat (at least double he said!) but I liked it with this amount!

Southwest Stuffed Spaghetti Squash - Bake.Eat.Repeat.

Southwest Stuffed Spaghetti Squash
Yield: Serves 3-4 as an entree, 6-8 as a side dish
 
Note: This is highly adaptable to your preference, feel free to sub in a different meat or vegetable. It can also be made up ahead of time and then covered and refrigerated before baking. You will need to add some time to the baking time though in order to heat everything through. Leftovers reheat well.
Ingredients
  • 1 medium spaghetti squash
  • 3 Italian sausages (about 11 ounces or 300 g), casings removed
  • 1 small onion, chopped (about ½ cup)
  • 1 cup frozen corn
  • 1 red pepper, chopped (about ½ cup)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ¼ cup sliced black olives
  • 2 cups fresh spinach, roughly chopped
  • 1 cup salsa
  • 1½ to 2 cups grated cheese (I used a mix of sharp cheddar and jalapeno cheddar)
Directions
  1. Preheat the oven to 425 degrees F. Cut the spaghetti squash in half and scoop out the seeds. Place the two halves cut side down on a baking sheet and bake for 30-45 minutes until fork tender. You should be able to stick a fork through the skin easily. Allow to cool slightly and then scrape the flesh out with the tines of a fork, it will come out easily as spaghetti like strands. Place the squash in a large bowl. Turn the oven temperature down to 350 degrees F.
  2. In a large frying pan, brown the Italian sausage, breaking it up into small pieces with a spatula while cooking. Drain any grease and add the chopped onion, corn, red pepper, chili powder, cumin and coriander to the pan. Continue to cook, stirring for 2-3 minutes until the vegetables have softened. Add the black olives and spinach and cook for another 1-2 minutes to soften the spinach. Add the salsa and stir to combine. Remove from the heat.
  3. Add the meat mixture to the spaghetti squash and stir to combine everything. Scoop the mixture back into the spaghetti squash shells (or into a baking dish if you prefer), and top with the grated cheese. Place the loaded squash shells on the baking sheet and bake for 10-15 minutes until the cheese is melted. Enjoy!
Notes
Source: Bake.Eat.Repeat. original

 

 

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Comments

    • stacey says

      Thanks Christine! I love southwest anything, and really enjoyed this squash! I am already looking forward to making it again!

    • stacey says

      Thanks Jennifer! I love southwest flavours in anything, should probably branch out a little more, but it’s just so good! :)

    • stacey says

      Can’t go wrong with mexican flavours right?! You must try spaghetti squash if you haven’t though, definitely my favourite of all the squash I’ve had! Thanks Jess!

  1. says

    I’m not a huge fan of squash flavour, but I love using spaghetti squash as a noodle substitute when there are lots of other flavours going on. This looks right up my alley! That melty cheese sure doesn’t hurt either!

    • stacey says

      Thanks Ashley! I actually love it just plain with butter and salt and pepper, but it’s even better with lots of other flavours going on I think! And melty cheese never hurts!

    • stacey says

      If you haven’t had spaghetti squash before, Valya, you definitely need to try it. I did actually serve some homemade ciabatta bread with it, as my family are not huge fans of squash, but it’s actually a pretty good substitute for pasta and makes a great low carb meal without anything else! Thanks for stopping by!

  2. says

    I hear ya. Why savory when you can do dessert? But this is a great recipe, Stacey! Anything with salsa and cheese wins, and this is so healthy!

    • stacey says

      Thanks Mir! Anything with salsa and cheese definitely wins in my books! Mexican is always the direction I head when I haven’t planned anything for supper and need to come up with something fast!

    • stacey says

      Thanks Dannii! That’s too bad that it’s hard to get there, I would have thought squash would be plentiful everywhere. This one was actually from my in-laws garden though, so it was extra good!

    • stacey says

      Right?! It’s so good, how do you not like it? Although, to be fair, I probably didn’t like it much as a kid either, but come on, MY kids should like it! I am okay with the more for me part though! :) Thanks Sarah!

  3. says

    What a great way to jazz up spaghetti squash, Stacey! I’ve always wanted to cook with it, but just haven’t gotten around to it yet. I love that you added Italian sausage and veggies in here. Sounds like the perfect dinner to me!

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