Italian Sausage and Pepper Stuffed Spaghetti Squash

When the temperature drops it has me craving all things carbs; pasta, breads, you name it. So in order to keep my satisfaction high but not go into complete carb overload, I like to add spaghetti squash into the mix which keeps things a little healthier but still hits the spot. This recipe is for a classic italian pasta type of dish but you can stuff these bad boys with whatever your heart desires. We have done a chicken alfredo variation and my sister in law just did a buffalo chicken version that I definitely have to try out!

Makes 4 ‘boats’


  • 2 Spaghetti Squash
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • 1 lb Italian Sausage
  • 1 tbsp Olive Oil
  • 2 Garlic Cloves, minced
  • 1 Bell Pepper, sliced
  • 1/2 Sweet Onion, sliced
  • 24 oz jar Pasta Sauce
  • Salt & Pepper, to taste
  • Mozzarella for topping*


Preheat oven to 400°

With a large knife, split the spaghetti squash lengthwise, rub with olive oil, salt, pepper and lightly dust with garlic powder. Place on a aluminum foil lined baking sheet face down and roast for 40-45 minutes until you can easily scrape out with a fork.

Meanwhile, heat up the olive oil in a large skillet on medium-high heat. Add the garlic and cook until just fragrant being careful not to burn. Add in the Italian sausage and begin to brown while breaking it up with a wooden spoon. Once sufficiently broken up, introduce the pepper and onions and continue cooking until sausage is browned and peppers are easily cut with the spoon. Empty the pasta sauce into the pan and stir to incorporate. Season with salt and pepper to taste or any additional seasonings (like some extra italian, oregano, or a pinch of red pepper flakes). Allow to come to a boil, turn down heat.

Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape up the squash. Return contents to the shell. Divide contents of the sausage mixture into each shell, making sure to mix in with the squash. Once filled, cover the top of each squash with cheese to your liking. Place squash back into the oven for 10-15 minutes until cheese is nice and melted. I like to broil for a few minutes at the end to get things nice and browned on top.

* Fresh mozzarella makes the best topping when sliced nice and thinly and layered on top. I have also used a blend of shredded mozzarella and parmesan which adds a nice sharpness to the finished product.

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