Stuffed Spaghetti Squash (AKA: What’s in the Fridge Wins Again)

It’s been a few busy weeks filled with travel and adventure, so we’re slowly finding our way back to normal—and back to the kitchen. I spent a little time taking stock of the freezer and what I had on hand from the farmer’s market and ended up with an absolutely amazing stuffed spaghetti squash for dinner.

This was one of those perfect reminders that sometimes, the best meals aren’t planned. They’re built from what feels right in the moment.

Here’s how it came together:

I halved a spaghetti squash, scooped out the seeds, and seasoned the cut sides with salt, pepper, sage, and a drizzle of olive oil. I placed the halves face-down on a cookie sheet, poked the skins a few times with a fork, and roasted them at 400°F for about 45 minutes.

While that roasted away, I took some spicy Italian sausage (cooked and lovingly stored in the freezer) and sautéed it with chopped tomato, onion, and a little spicy tomato oil until the onions softened and everything was bubbling with flavor.

When the squash was tender, I fluffed it with a fork, spooned the sausage mixture on top, and finished it all with shredded sharp cheddar. A few more minutes in the oven, and it was golden, bubbly, and so satisfying.

Super simple. Totally comforting. And proof that sometimes the best dinners are the ones you don’t overthink.

What’s on your table these days? I hope whatever it is, you’re enjoying it in good health and surrounded by those you love.

Eat well friends.

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