Spaghetti Squash with Sausage and Miso Mushrooms

This recipe for Spaghetti Squash with Sausage and Miso Mushrooms features oven baked spaghetti squash, roasted to al dente perfection and stuffed with a savory chicken sausage and miso mushroom filling. Top it off with a drizzle of creamy Vegan Edamame Ranch for a delicious, hearty and healthy dinner.

Jump to Recipe

Why You’ll LOVE This Recipe for Spaghetti Squash with Sausage and Miso Mushrooms

We are big fans of stuffed spaghetti squash dishes for oh so many reasons. They’re pretty cheap to make, no fuss, low-carb, and deliciously diverse.

Low Carb Dinner Option: Spaghetti squash is a fan favorite in our house when we’re looking for a good low-carb substitute for pasta. It cooks beautifully, has the crunch of al dente pasta, and acts like spaghetti so it’s a wonderful, veggie-based swap.

Lower in Unhealthy Fats: We kept this recipe low fat by replacing typical Italian pork sausage with leaner Italian chicken or turkey sausage. Plus, unlike most spaghetti squash recipes out there, we resisted the urge to smother our squash in cheese. Instead, we created a unique flavor profile with the miso mushroom and sausage filling and the vegan edamame ranch dressing that eliminate the need for cheese by punching you in the face with umami. You’re welcome. 😉

Easy to Make: The majority of the time for this recipe is spent roasting the squash, which is easy and hands-off. The vegan edamame ranch dressing comes together quickly in the food processor/blender. And the filling takes only a few minutes to cook. This dinner recipe comes together beautifully with minimal effort. All you need to do is plan ahead with grabbing the ingredients and soaking the cashews for the dressing.

Versatile: You can mix and match fillings, dressings, and toppings with roasted spaghetti squash. You could also add in more veggies, like roasted broccoli, bell peppers, or cauliflower. Or you could swap out the dressing for a sprinkle of feta or Parmesan cheese or a drizzle of romesco sauce, chunky marinara sauce, or another sauce of your choosing.

How to Make Spaghetti Squash with Sausage and Miso Mushrooms

Step 1: Make the Vegan Edamame Ranch Dressing

Vegan ranch dressings usually start with soaking cashews. They are going to make the creamy base for our Vegan Edamame Ranch Dressing.

Soak the cashews in water for at least 4 hours and up to overnight. Drain and reserve the soaking water.

Combine the almond milk and lemon juice in a small cup to create the vegan buttermilk. Let sit for 1 to 2 minutes.

Just before making the dressing, place the edamame in a microwave safe bowl and defrost according to package directions. We generally heat it for 30 seconds to 1 minute. And we recommend using shelled edamame over edamame in pods to keep this recipe quick.

Transfer the soaked cashews to a food processor or high speed blender. Add in the vegan buttermilk, edamame, green onions, garlic cloves, olive oil, dill, parsley, rice vinegar, miso paste, and sesame oil. Blend on high speed for 1 to 2 minutes, or until the dressing is smooth. Season with salt and pepper, to taste.

If the dressing is a little thick, thin down to the desired consistency using the reserved cashew soaking water.

Transfer the dressing to an airtight container and refrigerate until you’re ready to serve.

Disclosure: Some of the links in this post are affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. I only share links to companies and products I truly use and stand behind.

Step 2: Roast the Spaghetti Squash

Preheat the oven to 400°F.

Cut the two spaghetti squash into halves. Brush the cut edges and inside of the squash with 2 teaspoons of olive oil. Sprinkle the squash with granulated garlic and ¼ teaspoon each of salt and pepper.

Roast the squash for 30-35 minutes (for smaller squash) or 45 to 55 minutes (for larger squash). Test if the squash is ready by running a fork along the squash top edge. If it is ready, it will easily form spaghetti-like strands and should be firm like al dente pasta. Cook longer, if needed and check again every 5 minutes. Remove the squash from the oven and tent with foil to keep warm.

Step 3: Make Sausage and Miso Mushroom Filling

Next we’re going to create the filling for the squash.

Remove the sausage from their casings. Lightly mist a large frying pan with cooking spray and heat on medium heat. Once the cooking spray is hot, add the sausage. Cook 6 to 7 minutes, or until the sausage is no longer pink.

Transfer the cooked sausage to a plate lined with paper towel. Pat dry the sausage to remove any excess grease. Wipe the pan with paper towel to remove excess grease.

Return the pan to the burner and add the remaining 1 teaspoon of oil, mushrooms, and onion. Sautee for 4 to 5 minutes, or until the water is released from mushrooms and cooks off.

Stir in the white miso paste and sprinkle with salt and pepper, to taste. Stir the sausage back into the pan. Remove the mushroom-sausage mixture from heat.

Step 4: Stuff the Spaghetti Squash and Serve

Use a fork to carefully scrape the spaghetti squash flesh from their casings, making long spaghetti-like strands. Transfer the spaghetti squash to a large bowl. Top with sausage-mushroom mixture and toss well to combine.

Top with green onions. Serve with a side of vegan edamame ranch dressing for drizzling.

Let us know what you think about this recipe for Spaghetti Squash with Sausage and Miso Mushrooms by dropping a comment and/or rating below. We love to hear from you!

Be sure to check out our other delicious stuffed dishes:

• Apple Pecan Butternut Squash Boats
• Stuffed Sweet Potatoes with Miso Butter Farro
• Sausage Pizza Zucchini Boats
• Apple Cider Farro Stuffed Acorn Squash