Sausage and Pepper Stuffed Spaghetti Squash

This recipe could not be easier, you simply roast some spaghetti squash stuff them with a mixture of Italian sausage and diced red peppers in a tomato sauce and cover it all in melted cheese!

A lot of the flavour in this dish comes from the sausage so choose some that you like and you can use your favourite tomato based sauce. This recipe is a great way to enjoy some fall spaghetti squash and it a great way to cut down on the carbs since the spaghetti squash replaces the pasta!

A quick, simple and tasty sausage and pepper stuffed spaghetti squash!


Ingredients

• 2 small spaghetti squash, cut in half and seeded
• 1 tablespoon oil
• salt and pepper to taste
• 1 pound Italian sausage, casings removed
• 1 tablespoon oil
• 1 onion, diced
• 2 red peppers, diced
• 3 cloves garlic, chopped
• 2 cups marinara sauce (or others sauce)
• salt and pepper to taste
• 1 cup partially skim mozzarella, shredded

Directions

1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
2. Meanwhile, cook the sausage, about 8-10 minutes, crumbling it as you go and set aside.
3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
4. Add the red peppers and cook until just tender, about 2-3 minutes
5. Add the garlic and cook until fragrant, about a minute.
6. Add the sausage and marinara sauce, cook to heat and remove from heat.
7. Fluff up some of the inside of each spaghetti squash half, divide the sauce and the cheese between them and broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Option: Use your favourite tomato sauce.

Share this post