• Martha Lewis

Family-Friendly Recipe

Stuffed Spaghetti Squash (Grain and Gluten-free)

I got this recipe from Nourished Beginnings Baby Food by Renee Kohley. I like this cookbook because it has recipes that the whole family can eat. It gave me a break from making 2 dishes for every meal at least some of the time!

Italian Stuffed Spaghetti Squash

Gluten-Free & Grain-Free

Makes: 2 Adult & 3 Small-Child Servings, with a little leftover


  • 1 large spaghetti squash, halved, with seeds scooped out

  • 1/3 cup butter divided

  • 6 cloves garlic, minced, divided

  • 1 tsp sea salt

  • ¼ tsp ground pepper

  • 2–4 tsp Italian seasoning, divided

  • 2/3 cup organic spaghetti sauce, divided

  • 1 lb ground pastured turkey sausage or grass-fed ground beef

  • 1 medium onion, diced

  • 5 cups chopped kale

  • 1 ½ –2 cups freshly grated Parmesan or other raw cheese, divided

  • Freshly chopped basil to garnish


  1. Preheat the oven to 425°F.

  2. Spread about ¼ cup butter over the flesh of the squash and season with sea salt, pepper, 2 cloves of minced garlic and 2 teaspoons Italian seasoning. Then divide 1/3 cup of the spaghetti sauce between the squash halves, filling the cavities.

  3. Roast the spaghetti squash, flesh side up, in the oven for 1 hour.

  4. About 20 minutes before the squash is finished roasting, you can make your filling. Melt 2 to 3 tablespoons of butter in a large skillet and add the ground sausage. If you are using unseasoned sausage, add 1 to 2 teaspoons Italian seasoning.

  5. Add the rest of the minced garlic.

  6. Cook over medium-high heat until the meat is cooked through.

  7. Add the diced onions and chopped kale and cook over medium heat, about 7 minutes, until the kale is bright green and cooked.

  8. Put ½ to 1 cup of cheese over the roasted squash, and then divide the meat and kale mixture over the cheese.

  9. Divide the remaining 1/3 cup spaghetti sauce over the top of the filling on each squash half, top with an additional 1 cup of cheese, and cook 5 to 7 minutes or until the cheese is bubbly and melted.

  10. To serve, use a fork to pull out some of the spaghetti squash with the filling.

  11. Top with freshly chopped basil.

  12. Serve to baby on a spoon or finger-food style. You could pulse this in a blender if the baby isn’t handling pieces of soft veggies yet.

  13. Note: You can use grass-fed ground beef instead of the turkey sausage if you’d like. To season, use 2 teaspoons Italian seasoning, 1 teaspoon cumin, and 1/8 teaspoon cayenne pepper.

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Martha Lewis, MS

Jackson Hole, WY



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