Sausage and Kale Stuffed Spaghetti Squash

published Jun 18, 2020
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Sausage and Kale Stuffed Spaghetti Squash
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spaghetti squash halves filled with sausage, kale, and tomatoes on a baking sheet
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

Crisp, spicy sausage, juicy tomatoes, salty cheese, and buttery strands of squash — this satisfying dinner has it all, and it’s incredibly easy too. Cook a few spaghetti squash in your oven or Instant Pot; quickly sauté the sausage, cherry tomatoes, and kale; stuff it into the squash; top with Parmesan; and broil. If you prep your squash in advance (I highly suggest cooking them while you cook dinner the night before), dinner will be on the table in 15 minutes.

Sausage is pre-seasoned, which keeps prep time to a minimum, but you can absolutely substitute ground turkey or pork instead (just be sure to season it). For a vegetarian option, opt for plant-based sausage (we’re big fans of Beyond), soy chorizo, or creamy white beans.

Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

Sausage and Kale Stuffed Spaghetti Squash

Prep time 15 minutes

Cook time 15 minutes

Serves 4

Nutritional Info


  • 1 pound

    uncooked spicy Italian sausage

  • 1 bunch

    lacinato or flat-leaf kale (about 7 ounces)

  • 1 pint

    cherry tomatoes

  • 1/2 cup

    grated Parmesan cheese

  • 1/2 cup


  • 1 teaspoon

    kosher salt, divided

  • 1/2 teaspoon

    freshly ground black pepper, divided

  • 2

    (2 1/2 to 3-pound) cooked, halved spaghetti squashes, warmed through

  • Finely chopped fresh parsley leaves (optional)


  1. Arrange a rack 12 inches from the broiling element and heat the oven to broil on high. Meanwhile, remove the casings from 1 pound uncooked spicy Italian sausage if needed. Strip the leaves from the stems of 1 bunch kale, then coarsely chop the leaves. Halve 1 pint cherry tomatoes. Finely grate 1/2 cup Parmesan cheese.

  2. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, 3 to 5 minutes. Add the kale, cherry tomatoes, 1/2 cup water, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Lower the heat to medium and cook, stirring occasionally, until most of the liquid has been absorbed, about 5 minutes. Meanwhile, place 4 cooked spaghetti squash halves flesh-side up on a rimmed baking sheet and season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

  3. Divide the sausage mixture between the squash halves. Sprinkle with the Parmesan. Broil until the top is browned, 3 to 4 minutes. Garnish with chopped fresh parsley leaves if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.