Sausage and Peppers Spaghetti Squash Casserole
This casserole combines the flavors of Italian sausage, bell peppers, and spaghetti squash for a healthy twist on a classic dish.
Ingredients
Main Ingredients
- 1 medium spaghetti squash Cut in half lengthwise
- 1 lb Italian sausage Sweet or spicy, your choice
- 1 cup shredded mozzarella cheese Can substitute with other cheeses if desired
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- While the squash is roasting, heat a large skillet over medium heat and add the Italian sausage. Cook until browned, breaking it apart with a spatula.
- Add the chopped onion, garlic, and bell peppers to the skillet and sauté until they are softened.
- Stir in the diced tomatoes and Italian seasoning. Season with salt and pepper to taste, and let simmer for about 5-10 minutes.
Assembly and Baking
- Once the squash is done, remove it from the oven and let it cool slightly. Then, use a fork to scrape the insides into strands.
- In a large mixing bowl, combine the spaghetti squash strands with the sausage and pepper mixture.
- Pour everything into a baking dish and sprinkle with shredded mozzarella cheese.
- Bake in the oven for an additional 15-20 minutes until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
This casserole can be paired with a fresh green salad, garlic bread, or roasted vegetables for a well-rounded meal. Leftovers can be stored in an airtight container for 3-4 days.