Cheesy Italian Sausage & Spaghetti Squash Skillet

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Cheesy Italian Sausage and Spaghetti Squash Skillet

If you are looking for a dinner that feels cozy and satisfying while still packing in plenty of vegetables, this Cheesy Italian Sausage & Spaghetti Squash Skillet is for you. Tender spaghetti squash, sweet Italian sausage, zucchini, yellow squash, spinach, and melted Manchego cheese come together in one pan for a meal that’s full of flavor and surprisingly simple to make.

I love recipes like this because they help me use up extra vegetables while creating something that feels hearty enough for the whole family. The sausage adds richness, the spaghetti squash brings a fun pasta-like texture, and the cheese ties everything together. It is the kind of meal that tastes indulgent but leaves you feeling energized instead of weighed down.

Whether you are trying to add more vegetables to your weeknight dinners or simply looking for a new way to enjoy spaghetti squash, this recipe is an easy win.

How This Recipe Supports Feeling Good

This skillet is loaded with colorful vegetables that provide fiber, vitamins, and minerals to support overall wellness. The sweet Italian sausage adds protein to help keep you satisfied, while the optional Great Northern beans provide additional fiber and plant-based protein.

Spaghetti squash is a great way to add volume and nutrients to a meal without relying solely on traditional pasta. Combined with zucchini, squash, spinach, tomatoes, and onion, every bite delivers a variety of flavors and textures that make eating vegetables feel effortless.

Most importantly, this recipe proves that healthy eating doesn’t have to be complicated. Simple ingredients, simple preparation, and plenty of flavor can go a long way toward creating meals that help you feel your best.

Why You Will Love This Recipe

  • Packed with vegetables while still feeling hearty and comforting.
  • High in protein thanks to the Italian sausage and optional beans.
  • Gluten-free and naturally lower in carbs than traditional pasta dishes.
  • One-pan friendly for easy cleanup.
  • Great for meal prep and reheats beautifully for lunches throughout the week.
  • Family-friendly flavors that even picky eaters can enjoy.
  • Perfect for using seasonal produce like zucchini and summer squash.
  • Customizable with your favorite cheese, vegetables, or protein.

Whether you are serving it for a busy weeknight dinner or prepping lunches for the week ahead, this Cheesy Italian Sausage & Spaghetti Squash Skillet is a simple, flavorful recipe you will want to make again and again.

Cheesy Italian Sausage Spaghetti Squash Skillet

A cozy, veggie-packed skillet made with roasted spaghetti squash, sweet Italian sausage, fresh vegetables, white beans, and melted Manchego cheese. This easy one-pan meal is packed with flavor and perfect for a nourishing weeknight dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

Spaghetti Squash
  • 1 medium spaghetti squash halved lengthwise
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
Skillet
  • 1 lb ground sweet Italian sausage
  • 2 zucchini quartered
  • 1 yellow squash quartered
  • 1 yellow onion diced or sliced
  • 4 garlic cloves minced
  • 1 tomato diced
  • 2 cups spinach
  • 1 15 oz can Great Northern beans, drained and rinsed (optional)
  • 2 tbsp Italian seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 5 oz Manchego cheese shredded

Method
 

  1. Preheat oven to 400°F.
  2. Cut the spaghetti squash in half lengthwise. If needed, microwave for 2-3 minutes to soften before cutting.
  3. Drizzle the squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until fork tender.
  4. While the squash cooks, wash and prepare the vegetables and shred the Manchego cheese.
  5. Heat a large skillet over medium heat. Add the Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary.
  6. Add the zucchini, yellow squash, and onion. Cook for about 5 minutes until the vegetables begin to soften and the onion becomes translucent.
  7. Stir in the garlic, tomato, spinach, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes until the spinach wilts.
  8. If using, stir in the Great Northern beans and cook until warmed through.
  9. Remove the spaghetti squash from the oven and let cool slightly. Using a fork, scrape the flesh into strands and add it directly to the skillet.
  10. Toss everything together and cook for 2-3 minutes to allow the flavors to combine.
  11. Remove from heat and stir in half of the Manchego cheese. Sprinkle the remaining cheese over the top and allow it to melt before serving.

Notes

Great Northern beans add extra fiber and protein, but can be omitted if preferred.
Parmesan or mozzarella can be substituted for Manchego.
Leftovers store well in the refrigerator for up to 4 days.
For extra heat, add red pepper flakes when cooking the vegetables.
Choose a spaghetti squash that feels heavy for its size and has a firm, blemish-free exterior.
Don’t overcook the squash—you want tender strands, not mushy ones.

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