Sausage Peppers Spaghetti Squash (Printable version)
Savory Italian sausage, roasted squash, peppers, and mozzarella baked into a satisfying main dish.
# What you need:
→ Vegetables
01 - 1 large spaghetti squash (about 3 lbs)
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 small yellow onion, thinly sliced
05 - 2 cloves garlic, minced
→ Meats
06 - 12 oz Italian sausage (mild or hot), casings removed
→ Sauces & Dairy
07 - 1 1/2 cups marinara sauce (gluten-free if needed)
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
→ Pantry & Seasonings
10 - 2 tbsp olive oil
11 - 1/2 tsp dried oregano
12 - 1/2 tsp dried basil
13 - 1/4 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
15 - Fresh basil, for garnish (optional)
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with 1 tablespoon olive oil and season with salt and pepper.
03 - Place squash halves cut-side down on baking sheet. Roast for 35-40 minutes until tender and strands easily pull away with a fork.
04 - Heat remaining olive oil in large skillet over medium heat. Add sausage and cook, breaking up with spoon, until browned and cooked through, about 6-7 minutes.
05 - Add onions and bell peppers to skillet. Sauté for 5 minutes until softened. Stir in garlic, oregano, basil, and red pepper flakes; cook 1 minute more.
06 - Pour marinara sauce into skillet. Simmer for 5 minutes, then remove from heat.
07 - Once squash is cool enough to handle, use fork to scrape flesh into spaghetti-like strands. Discard skins.
08 - Reduce oven temperature to 375°F.
09 - In large mixing bowl, combine squash strands, sausage mixture, half the mozzarella, and half the Parmesan. Mix well and season to taste.
10 - Transfer mixture to greased 9x13-inch baking dish. Top with remaining mozzarella and Parmesan.
11 - Bake uncovered for 15-20 minutes until bubbly and golden.
12 - Let rest 5 minutes before garnishing with fresh basil and serving.
# Expert tips:
01 -
- You get all the comfort of Italian baked pasta without the heavy carbohydrate crash that follows
- The whole house smells like an Italian grandmother has been cooking for hours, but the active time is surprisingly manageable
02 -
- Letting the casserole rest for five minutes after baking is not optional, it helps the cheese set so you get actual spoonfuls instead of a runny mess
- The spaghetti squash continues to release moisture as it sits, so if you are making this ahead, do not add the cheese topping until right before baking
03 -
- Use hot Italian sausage if you want extra heat without having to add additional spices
- Roasting the squash cut side down creates steam that helps it cook more evenly