Sausage Peppers Spaghetti Squash

The first time I made this casserole, my husband looked skeptical about the spaghetti squash swap. By the end of dinner, he was already asking when we could have it again. The strands of squash curl around the Italian sausage just like real pasta, but without that heavy carb coma afterward.

Last winter, my sister came over after a rough week at work. I pulled this bubbling dish from the oven and we just stood there inhaling that roasted garlic and sausage aroma. She said it reminded her of our favorite Italian restaurant, but we could eat seconds without feeling guilty.

Ingredients

• Spaghetti squash: The vegetable that keeps giving, it creates those perfect pasta-like strands when roasted properly
• Italian sausage: This is where all the flavor lives, so choose your favorite heat level
• Bell peppers: Red and yellow bring sweetness that balances the rich sausage
• Marinara sauce: Your favorite jarred version works perfectly here, no need to complicate things
• Mozzarella and Parmesan: This cheese duo creates that irresistible golden, bubbly topping
• Dried herbs: Oregano and basil bloom in the hot oil, waking up the whole kitchen

Instructions

Roast the squash:

Cut that stubborn squash in half lengthwise, scoop out the seeds, and give it a good olive oil massage. Roast cut side down at 400°F until a fork slides through the flesh like butter.

Brown the sausage:

While the squash roasts, cook the sausage in a hot skillet until its deeply browned and crumbled. That fond at the bottom of the pan is pure flavor gold.

Build the flavor base:

Toss in those sliced peppers and onions, letting them soften until theyre fragrant. Add the garlic and herbs for just a minute so they bloom without burning.

Simmer the sauce:

Pour in the marinara and let everything bubble together for five minutes. The sausage juices mingle with the sauce and create something better than either could be alone.

Scrape and combine:

When the squash is cool enough to handle, run a fork through it to create those amazing strands. Toss it with the sausage mixture in a big bowl along with half the cheese.

Bake until bubbly:

Mound everything into your baking dish and shower it with the remaining cheese. Bake at 375°F until the top turns golden and the sauce bubbles up around the edges.

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This recipe has become my go-to for Sunday meal prep. The house smells like an Italian grandmother has been cooking all day, but the active time is surprisingly minimal.

Make It Ahead

You can assemble the entire casserole up to 24 hours before baking. Just cover it tightly and keep it in the refrigerator, then add about 10 minutes to the baking time since everything will be cold.

Freeze For Later

This freezes beautifully either before or after baking. I often make two dishes, bake one for tonight and freeze the other wrapped in foil for those nights when cooking feels impossible.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the richness perfectly. Sometimes I serve garlic bread on the side just for the carb lovers at the table.

• Let the casserole rest 5 minutes before serving, it holds together better
• Fresh basil on top makes it look like you tried harder than you did
• The leftovers reheat beautifully in the microwave

Save

This dish has that magical quality of making you feel completely satisfied without weighing you down. Plus, watching people take that first skeptical bite and then immediately reach for seconds is its own reward.

Recipe Q&A

→ Can I use other meats instead of Italian sausage?

Yes, ground turkey or chicken can be used for a leaner option. Plant-based sausages also work well for a vegetarian twist.

→ How do I prepare the spaghetti squash for this dish?

Roast the halved squash cut-side down until tender, then scrape the flesh into strands using a fork before mixing with the other ingredients.

→ Can I make this dish ahead of time?

Yes, assemble the casserole and refrigerate it. Bake uncovered shortly before serving for best results.

→ Is this dish gluten-free?

It can be gluten-free if you use gluten-free marinara sauce and sausage. Always check labels to ensure no hidden gluten.

→ What can I substitute for bell peppers if unavailable?

Other vegetables like zucchini or mushrooms can be sautéed and used as a substitute, adding different but complementary flavors.