Sausage and Pepper Stuffed Spaghetti Squash

Looking for a new way to enjoy spaghetti squash? Look no further! This recipe is easy to prepare and is a full meal all in one! The best part is, it's really delicious!
Makes 2 servings
  • 1 spaghetti squash, washed, cut in half and seeds removed
  • 2 tsp canola or olive oil, divided
  • 1/2 lb lean sausage (I used turkey sausage), casing removed
  • 1 small onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 2 cups marinara sauce (or your favourite tomato sauce)
  • salt and pepper, to taste
  • 1 tsp dried oregano
  • 1 pinch red pepper flakes
  • 1/2 cup shredded mozzarella cheese
  • fresh basil (optional)
1. Wash the spaghetti squash, cut in half, and remove all the seeds.
2. Place spaghetti squash halves on a parchment lined baking sheet. Brush with a bit of oil, and season with salt and pepper.

3. Roast in a 400F oven for about 30 minutes, until tender.

4. Loosen some of the spaghetti squash with a fork
5. While the spaghetti squash roasts, cook the sausage over medium heat, breaking into small pieces, until no longer pink (about 7 minutes).
6. Remove the sausage from the pan, leaving about 1 tsp of fat and drain off any excess fat. If your sausage is very lean and no fat remains, add 1 tsp oil to the pan.
7. Add the onion and cook until tender, about 5 minutes. Then add the red pepper and cook until just tender, about 3 minutes. Add the garlic and cook for one minute longer.
8. Add the sausage back to the pan, and add the marinara sauce, oregano, red pepper flakes, and basil. Cook for about 3 minutes until the sauce is heated.
9. Divide the sauce and the cheese over the spaghetti squash halves. Broil in the oven for about 3 minutes until cheese is melted, watching closely to prevent burning.
Natalee, RD