Spaghetti Squash Stuffed with Spicy & Smoky Red Hot Chili Pepper, Sausage, and Kale

Recipe Creator: Bothwell Cheese

Sub out pasta noodles for this easy stuffed spaghetti squash. It's a delicious, healthy dinner great any night of the week! Our Spicy & Smoky Red Hot Chili Pepper Monterey Jack adds a spicy twist that's hard to resist.



  1. Preheat oven to 425° F and prepare a parchment lined baking sheet.
  2. Cut the squash lengthwise and remove the seeds. Drizzle squash with olive oil and place
    face down on the baking sheet. Bake for 45 minutes or until squash starts to flake
    apart with a fork.
  3. While squash is cooking, cook sausage in a medium large pan on medium high heat, breaking it up into crumbles with a wooden spoon (about 5-6 minutes).
  4. Add tomatoes, kale, and scrape some of the squash out of each half and cook mixture until
    fully combined.
  5. Add half of the cheese and then divide mixture back into the squash halves.
  6. Top with remaining cheese and chili flakes. Serve while hot!