Sausage Peppers Spaghetti Squash

The first time I watched spaghetti squash transform into those magical strands, I actually laughed out loud in my kitchen. My roommate walked in wondering what was so funny, and I made her watch me scrape the fork across the roasted flesh too. This casserole happened one rainy Tuesday when I had a craving for baked pasta but wanted something lighter after weeks of holiday indulgence.

I brought this to a friend's potluck last winter, and she texted me the next morning asking for the recipe before she'd even had her coffee. Her husband, who claims to hate anything labeled low carb or healthy, went back for thirds and kept saying there's no way this was actually good for him.

Ingredients

• Spaghetti squash: This vegetable does the heavy lifting of pasta without the heaviness, and roasting it first concentrates its natural sweetness
• Italian sausage: The foundation of flavor that infuses every bite with that authentic Italian American taste we crave
• Bell peppers and onion: They soften into sweet savory bites that contrast perfectly with the tender squash strands
• Marinara sauce: Choose a good quality brand or your favorite homemade recipe, as it ties everything together
• Mozzarella and Parmesan: The duo creates that irresistible bubbly golden top that makes casseroles so comforting

Instructions

Roast the squash:

Cut your spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, and season generously before roasting cut side down at 400°F until tender

Cook the sausage base:

While the squash roasts, brown your Italian sausage in a large skillet, breaking it up with your spoon until cooked through and starting to crisp

Add the aromatics:

Toss in your sliced bell peppers and onions, letting them soften before adding the garlic and dried herbs for one more minute

Build the sauce:

Pour in your marinara and let everything simmer together while you wait for the squash to finish roasting

Scrape the squash:

Once cool enough to handle, use a fork to pull those incredible spaghetti strands from the squash halves

Combine and layer:

Mix everything with half the cheese in a large bowl, transfer to your baking dish, and top with the remaining cheese

Bake to perfection:

Bake at 375°F until bubbling around the edges and golden on top, then let it rest for those crucial five minutes

Pin it

My grandmother, who was suspicious of anything that was not traditional pasta, actually asked me to make this for Sunday dinner after trying it at my house. Seeing her take seconds and compliment the texture made me realize how sometimes the most satisfying discoveries happen when we are willing to try something new.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours in advance, but hold off on that final cheese topping until you are ready to bake. The flavors actually meld together beautifully overnight, making it an excellent option for busy weeknight dinners or when you are feeding a crowd.

Cheese Choices

While mozzarella creates that classic cheese pull we all love, mixing in some provolone adds a lovely sharpness that cuts through the sweetness of the peppers. Just avoid pre shredded cheese if you can, as the anti caking coating prevents it from melting quite as smoothly.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness of the casserole beautifully. I also love serving it with some garlic roasted broccoli or sauteed kale on the side.

• Warm some crusty bread for the table if your guests are not watching carbs
• A glass of Italian red wine brings everything together
• Leftovers reheat surprisingly well for next day lunches

Pin it

This recipe has become my go to for bringing comfort to the table without that post meal heaviness. Hope it finds a regular place in your kitchen rotation too.

Recipe FAQs

→ How do you prepare the spaghetti squash?

Cut the squash in half lengthwise, remove seeds, brush with olive oil, season, and roast at 400°F until tender, about 35-40 minutes. Then scrape out strands with a fork.

→ Can I use a different type of sausage?

Yes, mild or hot Italian sausage works well. For a vegetarian option, plant-based sausage or sautéed mushrooms are great substitutes.

→ What is the best way to cook the vegetables?

Sauté onions and bell peppers in olive oil until softened before adding garlic and herbs to build depth of flavor.

→ Is this dish gluten-free?

Yes, as long as you use gluten-free marinara sauce and gluten-free sausage, the dish remains gluten-free.

→ How long should the casserole bake?

Bake uncovered at 375°F for 15-20 minutes until the cheese on top is bubbly and golden.