Sausage Peppers Spaghetti Squash (Printable version)

Roasted spaghetti squash with Italian sausage and sautéed peppers in a flavorful tomato sauce.

# List of ingredients:

→ 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
14 - Salt and freshly ground black pepper, to taste
15 - Fresh basil, for garnish

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Brush the cut sides with 1 tablespoon olive oil and season generously with salt and pepper.
03 - Place squash halves cut-side down on the prepared baking sheet. Roast for 35 to 40 minutes until tender, checking that strands easily pull away with a fork.
04 - While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 7 minutes.
05 - Add the onions and bell peppers to the skillet. Sauté for 5 minutes until softened. Stir in the garlic, oregano, basil, and red pepper flakes if using. Cook for 1 minute more until fragrant.
06 - Pour in the marinara sauce. Let the mixture simmer for 5 minutes to allow the flavors to meld, then remove from heat.
07 - Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Discard the skins.
08 - Reduce the oven temperature to 375°F for the final baking step.
09 - In a large mixing bowl, combine the squash strands, sausage mixture, half of the mozzarella, and half of the Parmesan. Mix thoroughly and adjust seasoning to taste.
10 - Transfer the mixture to a greased 9x13-inch baking dish. Top evenly with the remaining mozzarella and Parmesan.
11 - Bake uncovered for 15 to 20 minutes until the cheese is melted and bubbly with golden-brown spots.
12 - Let the casserole rest for 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • That moment when spaghetti squash strands twirl around your fork exactly like pasta, but with a subtle sweetness that plays perfectly with savory Italian sausage
  • The way the house smells when everything's bubbling together, like an Italian grandmother moved in for the afternoon
  • Being able to go back for seconds without that heavy pasta coma that usually follows a hearty Italian dinner
02 -
  • Cutting raw spaghetti squash is genuinely difficult, so microwave it for 3 minutes first to soften, or use the oven roast method and skip the cutting entirely
  • The squash releases water as it sits, so if you make this ahead, don't bake until you're ready to eat, or your casserole might be soupy
  • Letting the dish rest those 5 minutes seems unnecessary but it's the difference between a neat scoop and a messy slide onto plates
03 -
  • Use a fork to scrape the squash crosswise, not lengthwise, for longer strands that feel more like actual spaghetti
  • If you're short on time, you can roast the squash and cook the sausage mixture up to two days ahead

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