Sausage and Peppers Spaghetti Squash Casserole Recipe

Introduction

This Sausage and Peppers Spaghetti Squash Casserole is a comforting, low-carb twist on a classic Italian favorite. Loaded with flavorful sausage, sweet peppers, and melted mozzarella, it’s a delicious and hearty meal that’s perfect for weeknight dinners.

Ingredients

• 1 medium spaghetti squash
• 1 pound Italian seasoned ground sausage
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 cups pasta sauce (canned or homemade)
• 3 eggs, whisked
• 2 cups mozzarella cheese
• Fresh basil, salt & pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350 degrees F.
2. Step 2: Cut the spaghetti squash in half and scoop out the seeds. 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 soft. Let it cool, then use a fork to pull the strands loose. Squeeze out excess liquid using a cheesecloth or fine mesh strainer.
3. Step 3: While the squash cooks, brown the ground sausage in a medium pan until no longer pink. Remove from the pan and set aside.
4. Step 4: In the same pan, cook the diced peppers and onion until soft, about 5 minutes. Return the sausage to the pan and stir to combine.
5. Step 5: Spray a large (5 quart) casserole dish with non-stick cooking spray. Mix the cooked spaghetti squash, sausage and pepper mixture, and pasta sauce together. Pour in the whisked eggs and season with fresh basil, salt, and pepper. Stir to combine well.
6. Step 6: Pour the mixture into the prepared casserole dish. Sprinkle the mozzarella cheese evenly over the top.
7. Step 7: Bake for 45 minutes to 1 hour, until the cheese forms a slight crust on top and the casserole is heated through.

Tips & Variations

• For extra flavor, add red pepper flakes or Italian seasoning to the sausage mixture.
• Try using turkey sausage for a leaner option.
• Mix in some fresh spinach or mushrooms with the peppers for added veggies.
• Use homemade pasta sauce to control sweetness and salt levels.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. This casserole also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the spaghetti squash instead of microwaving it?

Yes, you can cut the squash in half, remove seeds, and bake face down on a baking sheet at 400 degrees F for 40-50 minutes until tender. This method takes longer but imparts a slightly nuttier flavor.

Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole up to a day in advance, cover it tightly, and refrigerate. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.

Sausage and Peppers Spaghetti Squash Casserole Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

This Sausage and Peppers Spaghetti Squash Casserole is a hearty, low-carb twist on a classic comfort dish. Combining savory Italian-seasoned sausage, colorful bell peppers, and tender spaghetti squash strands with melted mozzarella and rich pasta sauce, this casserole is baked to perfection for a satisfying and flavorful meal that’s perfect for weeknight dinners or meal prep.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

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Vegetables and 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 and Eggs

• 3 eggs, whisked
• 2 cups mozzarella cheese

Pantry

• 2 cups pasta sauce (canned or homemade)
• Salt & pepper, to taste
• Non-stick cooking spray

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
2. Cook Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves face down in a microwave-safe bowl filled with 2 inches of water. Microwave on high for 5 to 10 minutes, or until the squash is soft and easily pierced with a fork. Allow it to cool enough to handle before proceeding.
3. Prepare Spaghetti Squash Strands: Use a fork to pull apart the cooked squash flesh into spaghetti-like strands. Then, place the strands in a cheesecloth or fine mesh strainer and squeeze out as much excess liquid as possible to avoid a watery casserole.
4. Cook Sausage: In a medium pan over medium heat, cook the Italian seasoned ground sausage until it is no longer pink and fully cooked through. Remove the sausage from the pan and set aside.
5. Sauté Vegetables: In the same pan, add the diced red and green bell peppers along with the diced onion. Cook for about 5 minutes or until the vegetables are softened. Then, stir the cooked sausage back into the vegetable mixture.
6. Combine Casserole Ingredients: Spray a large 5-quart casserole dish with non-stick cooking spray. In the pan or alternatively in a large bowl, mix together the cooked spaghetti squash strands, sausage and pepper mixture, and the pasta sauce until well combined. Pour in the whisked eggs along with fresh basil, salt, and pepper to taste, then mix everything thoroughly.
7. Assemble & Add Cheese: Transfer the mixture into the prepared casserole dish if you mixed in a bowl. Evenly sprinkle the 2 cups of mozzarella cheese on top of the mixture.
8. Bake the Casserole: Place the casserole in the preheated oven and bake for 45 minutes to 1 hour, or until the top forms a slight golden crust and the casserole is heated through.

Notes

• Be sure to squeeze out excess moisture from the spaghetti squash strands to prevent a soggy casserole.
• You can substitute ground turkey or chicken for a leaner version of the sausage.
• Use your favorite pasta sauce, whether homemade or store-bought, for personalized flavor.
• This casserole can be made ahead of time and refrigerated before baking for convenience.
• Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven.

Keywords: sausage casserole, spaghetti squash casserole, low carb casserole, Italian sausage recipe, baked pasta squash dish