Italian Caprese Stuffed Spaghetti Squash

Comforting stuffed squash dish made with high quality ingredients. A delicious dish developed for Heinen’s that will get you ready for Squash season!

October 21, 2021
Italian Caprese Stuffed Spaghetti Squash

Italian Caprese Stuffed Spaghetti Squash

Alissa DiSanto
  • Prep Time
    30 min
  • Cook Time
    1 hr
  • Total Time
    1 hr 30 min
  • Servings
  • Difficulty


  • 2 Whole Spaghetti Squash Cut in Half
  • 1 Pound Ground Italian Sausage (sweet, mild, or hot)
  • 1-8oz Package of Belgioioso Mozzarella Cheese Shredded
  • 1-12oz package of On the Vine Nature Fresh Cherry Tomatoes Halved
  • 5 Tbsp Extra Virgin Olive Oil
  • 10 Basil Leaves chiffonade + 4 for garnish
  • Salt and Pepper
  • Heinen’s Balsamic Vinegar Reduction Glaze


  1. Cut Spaghetti Squash in half – poke a few holes with a fork in the squash, microwave for 3 minutes and allow to rest till cool enough to touch. Slice in half.
  2. Drizzle both sides of the squash with extra virgin olive oil and season with salt and pepper. Turn flesh side down on a lined baking sheet and bake at 400° F for 30 minutes. This will ensure that the liquid in the squash drains out.
  3. While the squash is baking prepare your crumbled sausage. In a large skillet add 1 tablespoon of extra virgin olive oil and preheat pan over medium-high heat. Once pan and oil is hot, add sausage and brown while breaking up into bite sized pieces for 7-8 minutes.
  4. While the sausage is browning, prepare your tomatoes by slicing them in half, shredding your mozzarella cheese, and cutting your basil into ribbons. Set aside.
  5. Using a slotted spoon, remove sausage from the pan discarding any excess grease onto a paper lined plate. Set aside until you build your stuffed squashes.
  6. Remove spaghetti squash from oven after 30 minutes. With a fork carefully remove the seeds. Removing the seeds after baking is much easier than removing them prior to cooking.
  7. Shred with a fork until it resembles angel hair pasta. Then toss each half of squash threads in 1 tablespoon of extra virgin olive oil and season with salt and pepper.
  8. Divide the cooked sausage crumbles, shredded cheese, basil, and the halved tomatoes between the four shredded squash halves.
  9. Bake for an additional 12 minutes at 400 degrees or until the cheese is melted and the squash has nice golden edges.
  10. Remove from oven and garnish with additional basil and a drizzle of the balsamic glaze.


  • You may also remove the entire flesh of the squash and toppings into a bowl for a more composed dish to impress your friends or family.
  • For a side dish, you can simply omit the sausage and cut the squash into quarters and serve with your favorite protein.
  • For Vegetarians, simply omit the meat.

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