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Sausage and Peppers Stuffed Spaghetti Squash

This sausage and peppers stuffed spaghetti squash is the perfect way to use up all that winter squash. Deliciously filling and super simple to make.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 4 servings
Calories: 590 kcal
Course: Main Course

Ingredients

  • 1 4 pound spaghetti squash
  • 2 tablespoons olive oil
  • kosher salt and pepper to taste
  • 1 pound Italian sausage spicy or sweet, removed from casing
  • 2 cups sliced bell pepper
  • 1 cup diced onions
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 24 ounce jar tomato/spaghetti sauce
  • 1 cup shredded Mozzarella cheese

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F and line a rimmed baking sheet with a Silpat or parchment paper.
  2. Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it's easier to cut open.
  3. Remove from the microwave and carefully cut in half, length-wise. Scoop out the seeds and pulp from the middle.
  4. Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.
  5. Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.
  6. While the squash is cooking make the sauce that will stuff the squash.
  7. In a large skillet set over medium-high heat add sausage and break up while you stir. If the pan gets too dry simply drizzle in a little olive oil so the sausage does not stick to the bottom or burn.
  8. Once the sausage is lightly browned add in peppers and onions. Continue cooking until the sausage is fully browned and the vegetables are soft.
  9. Add in garlic and Italian spice. Cook until the garlic is fragrant, about 30 seconds.
  10. Pour in tomato sauce and simmer while the squash cooks. You are looking for a little of the water in the sauce to simmer away leaving a nice thick sauce.
  11. Once the squash is fully cooked remove it from the oven and carefully scrape and fluff the flesh until fully shredded. Lightly press down into the squash half and fill each squash half with half the sausage/sauce mixture.
  12. Top with cheese and place under the broiler for about 15 minutes to melt and brown the cheese.
  13. Scoop out of the squash and serve. A 4-pound squash should give you enough for 4 servings, 2 servings per squash.

Nutrition Information

Serving 1g Calories 590kcal (30%) Carbohydrates 22g (7%) Protein 29g (58%) Fat 43g (66%) Saturated Fat 15g (75%) Polyunsaturated Fat 31g Cholesterol 79mg (26%) Sodium 1211mg (50%) Fiber 3g (12%) Sugar 10g (20%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 590

% Daily Value*

Serving 1g
Calories 590kcal 30%
Carbohydrates 22g 7%
Protein 29g 58%
Fat 43g 66%
Saturated Fat 15g 75%
Polyunsaturated Fat 31g 182%
Cholesterol 79mg 26%
Sodium 1211mg 50%
Fiber 3g 12%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.