Sausage Peppers Spaghetti Squash (Print Version)
A savory blend of spaghetti squash, Italian sausage, and bell peppers in a flavorful baked dish.
# What You Need:
→ Vegetables
01 - 1 large spaghetti squash, about 3 pounds
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 ounces 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 tablespoons olive oil
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - 1/4 teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper to taste
15 - Fresh basil for garnish
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with 1 tablespoon olive oil and season with salt and pepper. Place squash halves cut-side down on prepared baking sheet.
02 - Roast squash for 35 to 40 minutes until tender and strands easily pull away with a fork.
03 - While squash roasts, heat remaining olive oil in a large skillet over medium heat. Add sausage and cook, breaking up with a spoon, until browned and cooked through, about 6 to 7 minutes.
04 - Add onions and bell peppers to the skillet. Sauté for 5 minutes until softened. Stir in garlic, oregano, basil, and red pepper flakes. Cook 1 minute more until fragrant.
05 - Pour marinara sauce into the skillet. Simmer for 5 minutes to combine flavors, then remove from heat.
06 - Once squash is cool enough to handle, use a fork to scrape flesh into spaghetti-like strands. Discard the skins. Reduce oven temperature to 375°F.
07 - In a large mixing bowl, combine squash strands, sausage mixture, half the mozzarella, and half the Parmesan. Mix well and season to taste.
08 - Transfer mixture to a greased 9x13-inch baking dish. Top with remaining mozzarella and Parmesan cheeses.
09 - Bake uncovered for 15 to 20 minutes until cheese is melted, bubbly, and golden brown.
10 - Let casserole rest for 5 minutes before garnishing with fresh basil and serving.
# Expert Advice:
01 -
- It satisfies every pasta craving while keeping you light and energized afterward
- The spaghetti squash creates those perfect twirly strands that make eating feel fun and familiar
- Leftovers somehow taste even better the next day, if they make it that far
02 -
- Cutting raw spaghetti squash can be tricky. Microwave it for 3 minutes first to soften slightly, then use your sharpest knife and steady pressure.
- Don't overbake the squash initially. Slightly underdone is better than mushy since it will bake again in the casserole.
- Let the final dish rest those full 5 minutes. The cheese needs time to set so you get clean scoops instead of a messy slide.
03 -
- Use hot Italian sausage if your family enjoys heat. It builds flavor from the inside out without needing extra seasoning.
- Grate your own Parmesan instead of buying pre-grated. The melting quality transforms the final texture noticeably.