Sausage and Peppers Spaghetti Squash Casserole Recipe
This Sausage and Peppers Spaghetti Squash Casserole is a hearty, low-carb dish combining tender spaghetti squash strands, savory Italian sausage, sweet bell peppers, and gooey mozzarella cheese. Perfectly baked to develop a slight cheesy crust on top, this comforting casserole is a flavorful, healthy alternative to traditional pasta dishes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Carb
Ingredients
Produce
- 1 medium spaghetti squash
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium onion, diced
- Fresh basil, to taste
Meat
- 1 pound Italian seasoned ground sausage
Dairy
- 3 eggs, whisked
- 2 cups mozzarella cheese
Pantry
- 2 cups pasta sauce (canned or homemade)
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Squash: Preheat your oven to 350°F (175°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it face down in a microwave-safe bowl with 2 inches of water. Microwave on high for 5 to 10 minutes until the squash is tender. Let it cool, then use a fork to pull the strands loose. Squeeze the squash in a cheese cloth or strain through a fine mesh strainer to remove excess liquid.
- Cook Sausage: While the squash cooks, heat a medium pan over medium heat. Add the Italian seasoned ground sausage and cook until no longer pink. Remove the cooked sausage and set aside.
- Sauté Vegetables: In the same pan, add the diced red and green bell peppers and onion. Cook for about 5 minutes until the vegetables are soft. Stir the cooked sausage back into the pan with the vegetables.
- Combine Ingredients: Spray a large (5-quart) casserole dish with non-stick cooking spray. Mix the prepared spaghetti squash, sausage and pepper mixture, and pasta sauce together. Pour in the whisked eggs and season with salt, pepper, and fresh basil. Stir everything together until fully combined. You may mix this either directly in the pan or in a large bowl for easier handling.
- Add Cheese and Bake: Pour the combined mixture into the casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top. Bake in the preheated oven for 45 minutes to 1 hour, or until the cheese forms a slight golden crust.
Notes
- Microwave times may vary depending on your appliance; check tenderness by piercing the squash with a fork.
- To reduce moisture in the squash strands, make sure to squeeze out as much liquid as possible before combining.
- You can swap Italian seasoned sausage for turkey sausage for a leaner option.
- Fresh basil adds a nice herbal flavor, but can be omitted or substituted with dried Italian seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
