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Sausage and Peppers Stuffed Spaghetti Squash

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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.

Sausage and Peppers Stuffed Spaghetti Squash being scooped out.

A while ago my husband told me he liked to listen to violin dubstep while he worked.

I immediately made fun of him because that just sounded too ridiculously weird.

Talk about a very specific type of music.

After he explained what that meant I was slightly intrigued.

He ended up finding me an example of the music by Lindsey Stirling and while the video made me laugh I found the music to be weirdly amazing.

It’s this neat combination of hip-hop/EDM/classical music.

So now I’m now obsessed with Lindsey Stirling and even found myself buying her music on iTunes.

I so totally ate my words after laughing at my husband.

It’s also kind of awesome to work too because I can’t get distracted trying to sing along. {She also teamed up with John Legend and obvi I loved it!}

Sausage and Peppers Stuffed Spaghetti Squash on a sheet pan.

Ok, enough about my music choices and more about the squash.

I made this totally comforting dish last weekend because I knew it would be perfect healing food for the hubs.

Plus they had spaghetti squash on sale for .49 cents a pound and I wanted a good reason to buy a whole cart full.

Seriously people. Spaghetti squash rules my squash-loving world.

For the filling, I used a delicious broccoli raab and garlic sausage but sweet or spicy Italian sausage would be just fine.

If you were really hungry you could just eat right out of the spaghetti boat (nature’s bowl!) but really this dish easily serves 4 people so you would have to be REALLY hungry to finish that whole half yourself.

But, if you did finish that whole half yourself I would never judge you.

I once ate a whole box of Little Debbie Swiss rolls in a day.

So there is no bigger shame than that.

Sausage and Peppers Stuffed Spaghetti Squash with a fork in it.

Love this sausage and peppers stuffed spaghetti squash?

Why not try a few of my other delicious squash recipes?!

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

Sausage and Peppers Stuffed Spaghetti Squash

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

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.


  • 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


  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.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 590Total Fat: 43gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 79mgSodium: 1211mgCarbohydrates: 22gFiber: 3gSugar: 10gProtein: 29g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Jerome Heroux

Thursday 19th of March 2020

Wow, it's so delicious to have it. Thanks for posting the recipe


Monday 9th of September 2019

Made this last night, WOW it was so delicious. My boyfriend was skeptical but said he would definitely eat this dish again (I'm glad because we have another 1/2 squash to eat). The only thing I did different was reduce the Mozzarella a little and added some fresh Parmesan (to make 1 cup of cheese). Thank you for sharing such a fantastic tasting dish.

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