Cheesy Sausage, Spinach and Artichoke Stuffed Spaghetti Squash

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Serves: 4
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 70 minutes


  • 2 medium spaghetti squash, cut in half lengthwise and seeds removed
  • 1 lb. Italian sausage, cooked and crumbled
  • 1.5 tablespoons olive oil, divided
  • 5 oz. package baby spinach
  • 1 cup canned artichokes, diced
  • 4 oz. cream cheese, diced and softened
  • 1/2 cup grated Parmesan cheese
  • fresh basil or parsley, for garnish


  1. Preheat oven to 375 degrees. Brush flesh of spaghetti squash with 1/2 tablespoon olive oil and place face-down on a baking sheet; bake for 45 minutes or until squash is fork-tender and strands can easily be removed. When cool enough to handle, remove squash strands from rind and place in a large bowl. (Do not throw away rinds.)
  2. Cook sausage over medium heat until browned and cooked all the way through; remove from pan and place with spaghetti squash in large bowl.
  3. Add 1 tablespoon of olive oil to pan and heat over low to medium heat; add spinach and cook for 4-5 minutes or until spinach is slightly wilted. Remove spinach from pan and add to large bowl.
  4. Add artichokes, Parmesan cheese and cream cheese to bowl; gently stir until all ingredients are well-combined. Stuff spaghetti squash rinds with spaghetti squash mixture.
  5. Bake at 350 degrees for 25-30 minutes until all ingredients are warmed and top is slightly browned.
  6. Garnish with fresh basil or parsley leaves.


Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!


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