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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.
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!}
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.
Love this sausage and peppers stuffed spaghetti squash?
Why not try a few of my other delicious squash recipes?!
- Want an easy way to soften your spaghetti squash? Try my How to Cook Spaghetti Squash in the Microwave.
- Love southwest flavors? Try my Southwest Taco Stuffed Spaghetti Squash.
- Craving honeynut squash? Try my Stuffed Honeynut Squash.
- Need a simple fast recipe? Try my Spaghetti Squash with Sauce.
Sausage and Peppers Stuffed Spaghetti Squash
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
- Preheat oven to 350 degrees F and line a rimmed baking sheet with a Silpat or parchment paper.
- Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it's easier to cut open.
- Remove from the microwave and carefully cut in half, length-wise. Scoop out the seeds and pulp from the middle.
- Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.
- Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.
- While the squash is cooking make the sauce that will stuff the squash.
- 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.
- Once the sausage is lightly browned add in peppers and onions. Continue cooking until the sausage is fully browned and the vegetables are soft.
- Add in garlic and Italian spice. Cook until the garlic is fragrant, about 30 seconds.
- 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.
- 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.
- Top with cheese and place under the broiler for about 15 minutes to melt and brown the cheese.
- Scoop out of the squash and serve. A 4-pound squash should give you enough for 4 servings, 2 servings per squash.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was just thinking I need to buy spaghetti squash! I usually live off of it during the winter months and really craving this dish. So gorgeous with all that cheese!
Such a gorgeous dish! I love the fact that it comes in its own serving bowl! I have about 5 spaghetti squash waiting to be used. This recipe is perfect timing. Can’t wait to try it!!!
This looks incredible!!
I am totally drooling over this recipe. I love that the spaghetti squash was the base.
That looks so gooey and comforting… NEED.
Yum! I have a spaghetti squash from our CSA that has been sitting on the counter waiting for inspiration (and I had none!)… I am going to make this over the weekend. It is supposed to be chilly and rainy, so this will be perfect. Thanks for sharing!
bahaha! I have been there with the Swiss Cake Rolls, too. I’m not sure I’ve ever admitted that but yeah. Those things. They’re addictive.
I’ve been looking for ways to get my kids to eat spaghetti squash. I think you figured it out.
I just bought a spaghetti squash at the farmer’s market – it’s like you read my mind and brought me the perfect recipe to use it!
Amazing! This is my kind of comfort food!
I love this!!!!!! We usually do it in acorn but I’m trying spaghetti next!