Stuffed Spaghetti Squash Boats with Spicy Sausage

These Spaghetti Squash Boats with Spicy Sausage deliver all the familiar flavors of a classic spaghetti dish, but with far fewer calories and carbs.

This recipe is proof that vegetables can make a satisfying, lower-carb alternative to pasta. If you’ve never tried spaghetti squash, it creates delicate, noodle-like strands when baked and scraped with a fork. The process is simple: halve the squash, scoop out the seeds, bake cut-side down until tender, then scrape the flesh into “noodles.”

Because squash has a mild flavor, it adapts well to bold sauces. For these squash boats I combined a creamy, slightly spicy sausage sauce made with ground hot turkey sausage, Rotel tomatoes and a touch of half-and-half. Everything cooks in one skillet, then the squash strands are tossed with the sauce, loaded back into the squash shells, topped with mozzarella and baked until the cheese melts. The result is a cozy, fall-friendly meal that still feels light—about 278 kcal per squash boat.

Spaghetti Squash Boats with Spicy Sausage

Summary: A low-carb, flavorful alternative to traditional spaghetti. Filled with spicy turkey sausage, a creamy tomato sauce and finished with mozzarella and fresh basil.

Ingredients

• 2 ripe spaghetti squash
• 1 Tbsp olive oil
• 1 yellow onion, diced
• 1 clove garlic, minced
• 1 lb ground hot turkey sausage (or your preferred sausage)
• 1 cup low-sodium chicken broth
• 1 (10 oz) can Rotel tomatoes
• 1/4 cup half-and-half
• Pinch red pepper flakes (adjust to taste)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup part-skim mozzarella cheese, shredded and divided
• 2 Tbsp fresh basil, thinly sliced

Instructions

1. Preheat the oven to 350°F (175°C). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lightly sprayed with oil. Note: do not pierce the squash with a fork, as you want the shells intact to serve as bowls.
2. Bake the squash for about 45 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash bakes, heat the olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic for about 2 minutes, until fragrant.
4. Add the ground hot turkey sausage to the skillet and cook, breaking it up, until browned and crumbly. Drain any excess fat if needed.
5. Stir in the chicken broth, Rotel tomatoes, half-and-half, red pepper flakes, salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently while the squash finishes baking so the flavors meld.
6. When the squash is tender, remove the baking sheet and use a fork to scrape the flesh into long strands. Add all the scraped spaghetti squash to the skillet with the sauce, along with 1/4 cup of the shredded mozzarella. Toss until the cheese melts and the squash strands are evenly coated.
7. Divide the squash-and-sauce mixture among the emptied squash shells, filling each half as a “boat.” Sprinkle the remaining mozzarella over each boat.
8. Return the filled squash boats to the oven for 3–4 minutes, or until the cheese melts and everything is heated through.
9. Garnish with thinly sliced basil, serve hot, and enjoy.

Nutrition (per serving)

Tips: use a lean turkey sausage to keep calories lower, or swap for another sausage you prefer. For a milder dish, choose mild sausage or reduce the red pepper flakes. This recipe scales easily for more servings—simply increase the ingredients and bake the squash as needed.

If you try this recipe, consider serving it with a simple green salad or roasted vegetables for a balanced, satisfying meal that captures the comfort of classic spaghetti without the heavy carbs.