I was so excited when our little spaghetti squash started to actually produce beautiful squash!! Now I would be more then happy to just eat the spaghetti squash plain with some butter and salt and pepper. BUT my kids and hubby however wouldn’t be so thrilled! 😉 So I was standing in my kitchen trying to figure out dinner for the night and I was really wanting my squash. I looked in the fridge and cupboards and then the freezer to find something to go with my lovely squash. I opened the freezer to find the yummy Italian Chicken sausage, I had gotten on sale at our local Sams club this last week. A light bulb went off and I went to cooking! The below recipe is what I came up with. My entire family, even my “anti-veggie” son, LOVED this and even had seconds!

This one will definitely be a repeat favorite for fall!

stuffed spaghetti squash 2

Chicken and Sausage Stuffed Spaghetti Squash

the squash:

  • 1 large spaghetti squash
  • 2 1/2 Tbsp butter
  • Salt and pepper

the filling:

  • 1.5 chicken breasts , diced
  • 1 package of Italian Chicken sausage
  • 3 cloves garlic, pressed
  • 2 Serrano peppers, finely diced (optional)
  • salt and pepper
  • 1Tbsp. EVOO
  • 1Tbsp McCormicks Garlic Herb and Wine seasoning
  • 1 1/2 inches of cream cheese
  • 2Tbsp butter
  • 3Tbsp of flour
  • 1 1/2 cups chicken stock
  • 1tsp onion powder
  • 1/2tsp red pepper flakes (optional)

Top with 1/4cup fresh grated Parmesan cheese

  1. Preheat oven to 400F
  2. Cut the spaghetti squash in half Spaghetti squash E
  3. Scoop out the inside seeds until cleanSpaghetti Squash D
  4. Using a sharp knife or fork, poke holes all over the inside of the squash
  5. Generously sprinkle w salt and pepper
  6. Add the 2 1/2 Tbsp of butter to insidespaghetti squash C
  7. Place in preheated oven and cook for 30minutes
  8. While squash is roasting, add the EVOO to the skillet and warm over medium heat
  9. Saute the peppers and garlic in the EVOO. Once garlic begins to soften add diced Chicken
  10. When chicken is becoming white, add the diced sausage
  11. Sprinkle the onion powder and seasoning over top of the chicken and sausage and let finish cooking
  12. When the chicken begins to caramelize, remove from heat
  13. In a small sauce pan, add the 2Tbsp butter, let melt down over medium heat
  14. Once melted add the flour and combine
  15. When combined add the chicken broth and bring heat up to medium high. Continue whisking until sauce begins to thicken.
  16. Stir in the cream cheese red pepper flakes and set aside.
  17. Remove Squash from the oven. Using a fork flake out some of the “Spaghetti” to loosen it and incorporate the butterspaghetti squash
  18. Add a large spoonful of the sauce
  19. Top sauce with half of the meat mixture
  20. Then cover the meat with remaining sauce
  21. Finish it off with fresh grated parm cheesestuffed spaghetti squash
  22. Place back in the oven at 400F for 10-15minutes or until the cheese begins to get golden brownspaghetti squash B
  23. Let cool for 5-10minute
  24. Spoon on to plate and ENJOY!!!!

We topped ours,once on our plates, with extra parm cheese too 🙂

Mmmmm my mouth is watering for this again now! haha! So so good!! 🙂

Let me know what you think and as always,


*this is the sausage I used!