Sausage Peppers Spaghetti Squash

The first time I made this casserole, my kitchen smelled like an Italian grandmother had moved in. I was skeptical about spaghetti squash actually satisfying my pasta cravings, but watching those golden strands emerge from the oven felt like kitchen magic.

My sister rolled her eyes when I said we were having squash for dinner. After one bite, she asked if there was any left for lunch the next day. That silent second helping was louder than any compliment.

Ingredients

• 1 large spaghetti squash: The star that creates those incredible pasta-like strands, roasting it first brings out natural sweetness
• Red and yellow bell peppers: They add sweetness and color, plus they soften beautifully in the sausage renderings
• Italian sausage: This carries all the savory depth, and browning it properly creates little flavor pockets throughout
• Marinara sauce: Use a good quality one you would eat on its own since it binds everything together
• Mozzarella and Parmesan: The mozzarella creates those irresistible cheese pulls while Parmesan adds salty umami depth
• Dried oregano and basil: These herbs bloom in the hot fat and make the whole house smell authentic

Instructions

Get your squash roasting:

Cut that squash in half lengthwise, scoop out the seeds, brush with olive oil, and season generously. Roast cut side down at 400°F until tender, about 35 to 40 minutes.

Brown your sausage to perfection:

While the squash roasts, cook your sausage in a large skillet over medium heat, breaking it up with your spoon. Let it get nicely browned, about 6 or 7 minutes.

Build the flavor base:

Add your sliced peppers and onions to the sausage, sautéing until softened. Stir in garlic, oregano, basil, and red pepper flakes, cooking just one minute more until fragrant.

Simmer the sauce:

Pour in your marinara and let it bubble gently for 5 minutes. This step lets all the flavors meld into something greater than the sum of parts.

Transform squash into strands:

When the squash is cool enough, use a fork to scrape the flesh into strands. It falls apart into these amazing noodles that look just like spaghetti.

Combine and cheese it up:

Mix the squash strands with your sausage mixture, half the mozzarella, and half the Parmesan. Season to taste, because this is your last chance before baking.

Bake until bubbly:

Transfer everything to a 9x13 baking dish, top with remaining cheese, and bake at 375°F for 15 to 20 minutes. Let it rest 5 minutes before serving.

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This recipe has become my go to for meal prep Sundays. The leftovers reheat beautifully, and somehow the flavors seem even better the next day after mingling overnight.

Getting The Squash Right

I have learned that cutting spaghetti squash is the hardest part. Microwave it for 3 minutes first to soften, then use your sharpest knife and steady pressure. Cutting through the stem end first has saved me more times than I can count.

Make It Your Own

Sometimes I add mushrooms when I sauté the peppers. They shrink down and add this earthy quality that plays so well with the Italian sausage. Other times I throw in fresh spinach at the very end, letting it wilt in the hot mixture.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness. Garlic bread on the side feels almost wrong but tastes so right.

• Pair with a medium bodied red wine like Chianti
• Extra red pepper flakes on the table for heat lovers
• Leftovers make an incredible lunch the next day

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This casserole is proof that eating low carb does not mean sacrificing comfort. Sometimes the best recipes come from questioning what we think we know.

Recipe FAQs

→ How do I roast spaghetti squash properly?

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

→ What type of sausage works best in this dish?

Mild or hot Italian sausage, with casings removed, adds savory richness and pairs well with the tomato sauce and peppers.

→ Can I prepare this dish ahead of time?

Yes, assemble the mixture before baking and refrigerate. Bake just before serving for best results.

→ What’s a good vegetarian alternative?

Substitute sausage with plant-based sausage or sautéed mushrooms for a similar texture and flavor profile.

→ How do the herbs contribute to the flavor?

Oregano and basil enhance the savory sauce with aromatic, earthy notes complementing the meat and vegetables.