Go Back

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.
Print Recipe Pin Recipe
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.