Sausage Peppers Spaghetti Squash

The first time I served this at a dinner party, my friend leaned over the casserole dish and whispered, "you're trying to trick me, aren't you?" She'd eaten half her plate before realizing those tender strands weren't pasta at all. I still laugh thinking about how suspicious she looked, like I'd pulled off some elaborate kitchen magic trick instead of just roasting a vegetable.

Last November, during that weird week between Thanksgiving and December when nobody knows what day it is, I made three batches of this casserole. One for us, two for friends who'd just had babies. There's something so comforting about walking over to someone's door with a bubbling 9x13 pan, knowing you're handing them dinner for two nights.

Ingredients

• Spaghetti squash: The star of the show, roughly 3 pounds will give you plenty of strands after roasting, and don't worry if it feels heavy for its size
• Italian sausage: I'm partial to mild sausage because it lets the peppers shine, but hot sausage adds this beautiful background warmth that builds as you eat
• Bell peppers: One red and one yellow give you both sweetness and that slight bitterness that balances the rich meat sauce
• Marinara sauce: Use a brand you'd happily eat on regular pasta, since the squash soaks up all those nuanced flavors
• Mozzarella and Parmesan: The mozzarella creates those irresistible cheese pulls, while Parmesan adds the salty depth that makes Italian food sing
• Dried oregano and basil: Dried herbs actually work better here than fresh in the sauce, they hold up to that long bake time beautifully
• Red pepper flakes: Even if you think you don't like heat, try just a quarter teaspoon, it wakes everything up without making it spicy

Instructions

Roast the squash:

Cut that squash in half lengthwise, scoop out the seeds, brush with olive oil, and season. Roast cut-side down at 400°F until tender. Your fork should easily pull those strands away, about 35 to 40 minutes.

Brown the sausage:

While the squash roasts, cook the sausage in a large skillet until browned and cooked through, breaking it up with your spoon. Those crispy little bits are pure flavor.

Add the vegetables:

Toss in the onions and peppers, sauté for 5 minutes until softened. Stir in the garlic and dried herbs, cook just one minute more so the garlic doesn't burn.

Simmer the sauce:

Pour in the marinara and let everything simmer together for 5 minutes. This brief marriage of flavors makes such a difference.

Scrape the squash:

Let the squash cool enough to handle, then use a fork to scrape all that flesh into spaghetti strands. This might be my favorite kitchen task, it's so satisfying.

Combine everything:

Mix the squash strands with the sausage sauce, half your cheeses, and taste for seasoning. Transfer to your baking dish and top with remaining cheese.

Bake until bubbly:

At 375°F, bake uncovered for 15 to 20 minutes until you see golden spots and the sauce is bubbling around the edges. Let it rest 5 minutes before serving.

Save

This recipe came about during a month when we were trying to eat fewer grains, but honestly? I prefer it to regular pasta casserole now. The squash has this delicate sweetness that you just can't get from noodles, and the texture is somehow lighter while still feeling substantial.

Make It Your Own

One of my favorite discoveries was adding a handful of fresh baby spinach to the sausage mixture right before combining everything. It wilts slightly in the heat and tucks itself into all those nooks and crannies, making this feel even more like a complete meal.

The Assembly Secret

I learned the hard way that you need a bigger bowl than you think for mixing everything together. The first time I made this, I used my regular mixing bowl and ended up with squash strands and sausage sauce trying to escape over the sides. Now I grab my largest mixing bowl before I even start.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through all that rich cheese beautifully. If you're feeding people who aren't watching carbs, some crusty garlic bread on the side is never a mistake.

• Warm your plates in the oven for a few minutes, this keeps the cheese melty longer
• Extra red pepper flakes on the table lets heat lovers customize their serving
• This reheats surprisingly well for lunch the next day, if you actually have leftovers

Save

There's something deeply satisfying about serving comfort food that happens to be good for you. Watch people's faces when they realize they're eating vegetables and loving it.

Recipe FAQ

→ How do I roast spaghetti squash evenly?

Cut the squash in half lengthwise, scoop out seeds, brush with olive oil, and roast cut-side down on a lined baking sheet at 400°F for 35–40 minutes until tender.

→ Can I substitute the Italian sausage?

Yes, you can use plant-based sausage or sautéed mushrooms for a vegetarian option. Chicken or turkey sausage also works well.

→ What cheeses work best for baking this dish?

Shredded mozzarella and grated Parmesan melt beautifully and add a rich, savory topping that browns nicely in the oven.

→ How can I add extra heat to the dish?

Use spicy Italian sausage or include crushed red pepper flakes while sautéing the vegetables for a subtle kick.

→ Is this dish suitable for gluten-free diets?

Yes, ensuring the marinara sauce and sausage are gluten-free makes this a tasty gluten-free option.

→ Can this be prepared ahead of time?

You can assemble the mixture in the baking dish ahead and refrigerate it before baking when ready.