Sausage and Pepper Stuffed Spaghetti Squash
Posted on November 2, 2015 by Dr. G
Fall is here and squash is in season! Spaghetti squash is a great noodle replacement but try this stuffed version for a hot and hearty dinner!
Sausage and Pepper Stuffed Spaghetti Squash
Servings: 4
Ingredients
1 (4 lb) spaghetti squash
2 tbsp cold pressed organic olive oil
1 lb italian sausage, out of casing (sweet, spicy, any flavor!)
2 cups sliced bell pepper
1 cup onion, diced
5 cloves garlic, minced
2 tsp Italian Seasoning (mixed herbs-Basil, Oregano, Thyme, Garlic, Marjoram, Rosemary)
1 jar of favorite tomato sauce OR 2 cups homemade sauce
1/2 cup shredded mozzarella (optional)
kosher salt and pepper to taste
Directions
- Preheat the oven to 350 degrees.
- Cut the squash in half and scoop out the seeds and pulp from the middle. If you find the squash too difficult, as a last resort you can microwave it for about 3 minutes. But, patience is your best bet!
- Sprinkle each half with a tablespoon of olive oil and generously season with salt and pepper.
- Roast for one hour or until the flesh is shreddable with a fork. While the squash cooks in the oven cook the stuffing.
- Over medium-high heat, cook the sausage while breaking it up. If the sausage starts to stick or burn, add a little olive oil or water to loosen it up and keep it tender.
- Once the sausage is lightly browned, add in the peppers and onions and cook down, about 7 minutes, or until the meat is dark brown.
- Add the garlic and italian seasoning to the mix.
- Add the tomato sauce and cook everything together until the sauce thickens up.
- Once the squash is fully cooked, remove from the oven and fluff up the shredded inside with a fork.
- Add half of the stuffing mixture to each squash half.
- If cheese is desired top with ¼ cup each half and broil for about 10 minutes or so until the cheese is melted and browned nicely.
Buon Appetito!
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