Made with vegetables and protein, this simple, delicious, and filling meal can be enjoyed any time of year!
Spaghetti squash is an interesting vegetable because of its resemblance to spaghetti! And on a paleo diet, it can be a great substitute for regular spaghetti. Another great concept is slicing it into rings that can be eaten as is or stuffed with all kinds of foods. These paleo stuffed spaghetti squash rings are stuffed with pork, sun-dried tomatoes, and spinach. It's a delicious meal and wonderfully filling.
When looking for spaghetti squash, you can get one that is quite small as you only need 4 slices that are approximately 1" thick. However you can bake as many slices as you can get out of whatever size squash you find. The slices can be thicker too, however they will take more time to bake in the oven.
How to Make Stuffed Spaghetti Squash Rings
Gather all the ingredients. After slicing, chopping, mincing, and measuring all the ingredients, cut off each end of the spaghetti squash and discard. Then slice the squash into approximately 1" thick slices. If they are bigger that's okay, but as mentioned may require a longer baking time. Place the slices on a parchment lined baking sheet and brush each side with olive oil and sprinkle with a little salt and pepper. Bake for 15 minutes on each side, but if they are not finished during that time, bake for 5-10 minutes longer on each side or until done. You'll know when it's completely baked when you can easily pierce the flesh with a fork.
While the spaghetti squash rings are baking, it's time to make the filling. First saute the onions, then garlic, and then add the sausage and some salt. Break up the sausage as it is cooking. When it is browned and no longer pink, drain the meat with a strainer to remove the excess oils. Place the pork back in the skillet and add the sun-dried tomatoes, then spinach, then nutritional yeast. Stir to combine.
Transfer the spaghetti squash rings to a serving plate (or individual plates) when they are finished baking. Fill each ring with the stuffing, then sprinkle more nutritional yeast over the top.
You're ready to serve your stuffed spaghetti squash rings! Enjoy!
*Please note that the spaghetti squash skin helps retain the ring shape but is too tough for eating, so can be composted after consuming the flesh and filling.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Stuffed Spaghetti Squash Rings
- parchment paper
Spaghetti Squash Rings
- 1 spaghetti squash small
- olive oil for brushing
- salt and pepper
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 16 oz bulk Italian pork sausage crate free
- 1/2 tsp kosher salt
- 1/2 cup sun-dried tomatoes in oil drained
- 3 cups fresh spinach
- 1 tbsp nutritional yeast plus more for sprinkling
- Preheat the oven to 400°F.
- Cut the spaghetti squash into slices. Start by cutting off each end and discard. Then cut 4 slices approximately 1" thick. Scrape out the inner seeds with a spoon. If your spaghetti squash is large, you can cut more slices to stuff with the filling.
- Place on a parchment lined baking sheet. Brush each side with olive oil and sprinkle with a little salt and pepper. Place in the oven and bake for 15 minutes on each side. If your slices are thicker than 1", you may need to bake each side for 20-25 minutes or until completely baked. Spaghetti squash will be done when you can easily pierce with a fork.
- While the spaghetti squash rings are baking, measure the rest of the ingredients. Chop the onion and mince the garlic. Drain the sun-dried tomatoes and chop into pieces if they are whole.
- Heat a skillet on medium heat. Add olive oil and heat. Then add onions and cook for 3-5 minutes until translucent while stirring occasionally. Add minced garlic and cook for another 30 seconds.
- Using your hands, break up the bulk Italian sausage and add it to the pan along with the salt. Continue to break up the sausage with a spoon as it's cooking. Cook until browned and no longer pink. Drain the pork using a strainer, then place back in the skillet on the stove.
- Add the sun-dried tomatoes and stir, then add the spinach and continue to stir. When the spinach is a little wilted, add the nutritional yeast and mix in.
- When the spaghetti squash rings have finished baking, remove from the baking sheet and place the rings on a serving plate or on individual plates. Fill each ring with the sausage stuffing, then sprinkle more nutritional yeast over the top. Serve while warm.Note that the spaghetti squash skin helps hold the ring shape but is too tough to eat, so can be composted/discarded after eating the flesh and filling.