Sausage Peppers Spaghetti Squash (Printable)

Low-carb Italian dish with roasted spaghetti squash, sausage, bell peppers, and melted cheeses baked to bubbly finish.

# What You'll 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)

# Directions:

01 - Preheat oven to 400°F. Cut squash lengthwise, scoop seeds, brush cut sides with 1 tbsp olive oil and season. Place cut-side down on parchment-lined baking sheet. Roast 35-40 minutes until tender.
02 - While squash roasts, heat remaining oil in large skillet over medium heat. Cook sausage, breaking up with spoon, until browned, about 6-7 minutes.
03 - Add onions and bell peppers to sausage. Sauté 5 minutes until softened. Stir in garlic, oregano, basil, and red pepper flakes; cook 1 minute more.
04 - Pour marinara sauce into skillet. Simmer 5 minutes then remove from heat.
05 - When squash is cool enough to handle, use fork to scrape flesh into spaghetti-like strands. Discard skins. Reduce oven temperature to 375°F.
06 - In large mixing bowl, combine squash strands, sausage mixture, half the mozzarella, and half the Parmesan. Mix well and season to taste.
07 - Transfer mixture to greased 9x13-inch baking dish. Top with remaining cheeses. Bake uncovered 15-20 minutes until bubbly and golden. Rest 5 minutes before serving with fresh basil.

# Expert Hints:

01 -
  • The way the roasted squash strands mimic spaghetti is almost magical
  • Italian sausage and sweet peppers create that classic flavor combo you crave
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Cutting raw spaghetti squash is tough so microwave it for 3 minutes first to soften slightly
  • Don't overcook the squash in the first step or it'll be mushy when you bake it again
  • Letting the casserole rest before serving is crucial for clean servings
03 -
  • Use a fork to scrape the squash crosswise for the longest noodles
  • Season each layer as you go so the final dish doesn't need extra salt
  • Underbake slightly if reheating later so it doesn't dry out

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