Ingredients:

  • 2 medium spaghetti squash, halved lengthwise (approx. 3 lbs / 1.36 kg total)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb lean Italian sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced (approx. 5 oz / 140g)
  • 4 cloves garlic, minced (approx. 20g)
  • 5 oz fresh baby spinach, roughly chopped (140g)
  • 2 cups low-sugar marinara sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the squash in half and scoop out the seeds.
  3. Brush the flesh with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet. Roast for 35–45 minutes until a knife slides easily into the thickest part of the flesh.
  5. While the squash roasts, heat 1 tbsp of olive oil in a skillet over medium-high heat.
  6. Add the Italian sausage, breaking it apart with a spoon until browned.
  7. Stir in the diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  8. Fold in the chopped spinach and cook just until wilted (about 2 minutes).
  9. Pour in the marinara sauce, oregano, and red pepper flakes. Simmer on low for 10 minutes until the sauce thickens.
  10. Remove squash from the oven and flip them over. Use a fork to scrape the flesh into spaghetti-like strands, keeping them inside the shell.
  11. Spoon the meat and spinach mixture evenly into the squash halves, tossing gently with the strands.
  12. Top with shredded mozzarella and grated Parmesan cheese. Return to oven or broil until the cheese is melted and bubbly.
  13. Garnish with chopped fresh parsley before serving.