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Sausage and Peppers Spaghetti

Sausage and Peppers Spaghetti: A Comforting Low-Carb Delight

Savor the rich flavors of Sausage and Peppers Spaghetti, a comforting low-carb dish that transforms spaghetti squash into a delicious alternative to pasta.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 medium Spaghetti Squash A nutritious, low-carb base that mimics traditional pasta.
  • 1 lb Italian Sausage Rich flavor and protein; swap for turkey sausage for a leaner option.
  • 1 cup Bell Pepper Adds sweetness and color; use red or yellow for extra juiciness.
  • 1 medium Onion Yellow onions work best for a sweet and savory balance.
  • 2 cloves Garlic Minced, add more for an intense garlic kick.
  • 14.5 oz Canned Diced Tomatoes Fresh tomatoes can be a delightful substitute.
  • 1 tbsp Italian Seasoning Use dried oregano and basil if needed.
  • 1/2 tsp Red Pepper Flakes Optional heat; feel free to omit for a milder flavor.
  • 1.5 cups Shredded Mozzarella Cheese Consider dairy-free alternatives to keep it vegan.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast works as a non-dairy substitute.
  • 2 tbsp Olive Oil Can substitute with avocado oil or melted butter.
  • to taste Salt Essential for seasoning; adjust to suit personal tastes.
  • to taste Pepper Essential for seasoning; adjust to suit personal tastes.
  • optional Fresh Basil For garnishing; adds a pop of freshness.

Equipment

  • Oven
  • skillet
  • Baking sheet
  • Casserole Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil, then season with salt and pepper. Roast cut side down on a baking sheet for 30-35 minutes until tender.
  2. In a large skillet over medium heat, cook the Italian sausage, breaking it apart. Brown for 5-7 minutes until golden. Remove from heat but keep in skillet.
  3. Add diced onion and bell pepper to the sausage. Sauté for 3-5 minutes until softened.
  4. Stir in minced garlic, canned diced tomatoes, Italian seasoning, and red pepper flakes. Cook for an additional 3-4 minutes.
  5. Once the spaghetti squash is roasted, flip the halves and scrape flesh into strands. Combine with the sausage mixture.
  6. Transfer the mixture into a greased casserole dish. Top with shredded mozzarella and grated Parmesan.
  7. Bake in the oven for 20-25 minutes until cheese is bubbly and golden brown.
  8. Allow to cool for 5 minutes before serving.

Nutrition

Serving: 1portionCalories: 360kcalCarbohydrates: 12gProtein: 24gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 700IUVitamin C: 35mgCalcium: 300mgIron: 2mg

Notes

This casserole can be prepared in advance. Assemble and store, then bake when ready to serve.

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