Sausage and Apple Stuffed Spaghetti Squash
Bring all the cozy flavors of fall into one delicious and nutritious dish! This stuffed spaghetti squash is bursting with sweet and savory goodness—think caramelized onions, juicy sausage, crisp apples, tart cranberries, toasted pecans, and aromatic fresh herbs. Perfect for a hearty weeknight dinner or a festive seasonal meal!
Why You’ll Love This Recipe
- Packed with Fall Flavors: Sweet apples and cranberries pair perfectly with savory sausage and fresh herbs.
- Healthy and Gluten-Free: Using spaghetti squash instead of pasta keeps this dish naturally gluten-free and packed with vitamins.
- Easy to Customize: Swap out the sausage for a plant-based alternative or adjust the mix-ins to suit your tastes.
- Spaghetti Squash: Low in calories, high in fiber, and packed with vitamin C and beta-carotene.
- Sausage: Using clean-label chicken sausage like organic bilinski chicken sausage ensures you get high-quality protein without artificial additives.
- Fresh Herbs: Sage, rosemary, and thyme not only add flavor but also have anti-inflammatory and immune-boosting properties.
- Apples & Cranberries: Provide natural sweetness along with antioxidants and dietary fiber.
- Pecans: A great source of healthy fats, vitamins, and minerals that support heart health.
Make It Your Own
- Vegetarian Option: Swap the sausage for plant-based sausage or diced mushrooms for a meaty texture.
- Add More Veggies: Try adding diced zucchini or carrots for extra color and nutrition.
- Go Dairy-Free: Sprinkle nutritional yeast over the top instead of cheese for a cheesy flavor without dairy.
Perfect for Any Occasion
This Sausage and Apple Stuffed Spaghetti Squash is ideal for busy weeknights, meal prepping, or impressing guests at your next fall gathering. With its balance of sweet, savory, and seasonal flavors, it’s sure to be a hit!
Sausage and Apple Stuffed Spaghetti Squash
Ingredients
- 1 large Organic Spaghetti Squash
- 2 tbsp Avocado Oil (chosen foods)
- 1 pound Organic Bilinski Chicken Sausage
- 1 small Onion (diced)
- 2 cloves Garlic (minced)
- 2 tbsp Sages Leaves (chopped)
- 1 tbsp Rosemary Leaves (minced)
- 1 tbsp Thyme Leaves (minced)
- 1 cup Spinach (chopped)
- 1 medium Organic Apple
- 1/2 cup Pecans
- 1/3 cup Dried Cranberries
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy insides.
- Drizzle the inside of each half with avocado oil and sprinkle with sea salt and black pepper.
- Place the squash halves face down on a lined baking sheet and roast for about 40 minutes, or until the flesh is tender and easily scraped into strands.
- Heat a large skillet over medium heat. Add the sausage, crumbling it into the pan, and cook until it’s about 75% done.
- Add the diced onions, minced garlic, and fresh herbs (sage, rosemary, and thyme) to the skillet. Cook until the onions are soft and fragrant.
- Stir in the chopped spinach, diced apple, and toasted pecans, cooking just until the spinach wilts and the apples are slightly tender.
- Remove from heat and mix in the dried cranberries for a touch of sweetness.
- Once the spaghetti squash is roasted, let it cool slightly, then scrape the flesh with a fork to create “noodles,” leaving about a 1/4-inch border inside the shell.
- Fill each squash half generously with the sausage mixture, packing it in tightly.
- Place the filled squash halves back on the baking sheet and broil on high for 3–5 minutes, or until the top is golden brown and slightly crispy.