Recipes

Sausage Stuffed Grilled Spaghetti Squash

Featured Product: Mild Italian Sausages

Mild Italian Sausages

Made with the perfect blend of Italian herbs and spices, and more than a little attention to detail.

Read More

Squash the typical grilling recipes with something new! Mix our Mild Italian Sausage with red pepper, rapini, ginger scallion and feta for a flavourful meal right off the grill that’s sure to impress.

Recipe featured on Canada’s Biggest Virtual BBQ with Chef Devan Rajkumar. Check out the full video!

20
Prep Time
30
Cook Time
2
Servings

What You Need

  • 1 package Johnsonville Mild Italian Sausages, cooked and coined
  • 1 spaghetti squash
  • sea salt, to taste
  • olive oil, to drizzle
  • 1 cup grilled rapini
  • 1 cup red pepper, chopped
  • 1 cup feta cheese, crumbled
  • 3 tbsps ginger scallion sauce, or vinaigrette dressing of your choice

Preparation

  1. Cut spaghetti squash in half and remove the seeds. Drizzle with olive oil and season with salt and pepper.

  2. Grill on medium heat cut side up for 20 minutes then flip over and cook for another 5 minutes.

  3. Use a fork to remove most of the insides, leaving enough so it keeps its shape.

  4. In a large bowl, combine spaghetti squash with sea salt, a drizzle of olive oil, grilled rapini, red peppers, feta and ginger scallion sauce. Add coined sausages.

  5. Put mixture back into the spaghetti squash boat and season with sea salt and a drizzle of olive oil.