Stuffed Spaghetti Squash with Chicken Feta Sausage, Spinach, Fontina, and Gouda

This delightful stuffed spaghetti squash combines the traditional flavors of chicken feta sausage with creamy fontina and gouda cheeses, all nestled in a tender spaghetti squash. The addition of fresh spinach adds a vibrant color and nutritional boost, making this dish not only delicious but also wholesome and satisfying. Perfect for a cozy dinner, this recipe balances classic ingredients with a creative twist for a comforting meal.

Ingredients:

• 1 medium spaghetti squash
• 1 pound chicken feta sausage, casing removed
• 2 cups fresh spinach, chopped
• 1 cup fontina cheese, shredded
• 1 cup gouda cheese, shredded
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
3. In a skillet over medium heat, cook the chicken feta sausage until browned and cooked through, breaking it apart with a spatula as it cooks.
4. Add the chopped spinach to the skillet and cook until wilted. Stir in garlic powder, onion powder, and adjust seasoning with salt and pepper.
5. Once the squash is cooked, use a fork to scrape the insides into strands. Combine the squash strands with the sausage and spinach mixture in a bowl. Stir in fontina and gouda cheeses until well mixed.
6. Spoon the mixture back into the spaghetti squash halves and top with any remaining cheese.
7. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh parsley before serving.