Sausage and Peppers Spaghetti Squash Casserole Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
