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Spaghetti Squash Boats
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Spaghetti Squash Boats with Sausage and Cheese

Hearty Spaghetti Squash Boats loaded with sausage, cheese and flavor. Make as mild or as spicy as you like. All the flavor of traditional pasta without all the empty calories.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Keyword: Instant Pot Recipes, Italian Sausage Recipes, Squash Recipes
Servings: 2 people
Calories: 584kcal
Author: Darcey Olson
Cost: $8

Ingredients

  • 1 tbsp olive oil (or Preferred Cooking Oil)
  • 1 lb Turkey Sausage (Hot or Mild)
  • 1 cup Diced Onions
  • 1 cup Diced Red Bell Pepper
  • 1 tbsp Minced Garlic
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp Red Pepper Flakes
  • 1 can Rotel (Mild or Hot)
  • 1.5 lb Spaghetti Squash
  • Mozzarella or Monterey Jack Cheese (to Taste)

Instructions

  • Turn on the Instant Pot to the sauté setting and add the oil.
  • Sauté the sausage with the onion, bell pepper, garlic, salt, pepper, Italian seasoning and red pepper flakes for about 3 minutes.
  • Added the Rotel and stir until combined.
  • Pierce the spaghetti squash and place on top of the sausage mixture.
  • Turn the Instant Pot to the Pressure Cooker setting. Set at high pressure for 15 minutes.
  • Let the pressure naturally release for 10 minutes.
  • Remove the squash when it's cool enough to handle. Cut lengthwise with a large knife.
  • Scoop out the seeds leaving the strands in place.
  • Transfer each half to a large plate and, using a slotted spoon, top evenly with the sausage mixture.
  • Sprinkle shredded cheese over the top (to taste) and enjoy immediately.

EQUIPMENT

Nutrition

Calories: 584kcal | Carbohydrates: 40g | Protein: 48g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 1999mg | Potassium: 1549mg | Fiber: 9g | Sugar: 18g | Vitamin A: 3120IU | Vitamin C: 132mg | Calcium: 205mg | Iron: 6mg