Sausage and Peppers Stuffed Spaghetti Squash is an easy low carb meal that is so delicious you will love it.
Here is a tip to make the squash easier to cut. Prick it all over with a fork. Bake for 10 to 12 minutes in the oven at 400 degrees. Remove from the oven, let it cool, then cut. You can also do this in the microwave (but I don’t like using them). Prick the squash and then put in the microwave for about 1 to 2 minutes until it becomes easy to cut.
Sausage and Peppers Stuffed Spaghetti Squash
Ingredients
(Serves 4)
2 (6 lbs.) Spaghetti Squash, sliced longways & seeds removed
½ cup Olive Oil, plus more to drizzle on the squash
6 tbsp. Olive Oil
1.5 lbs. Cheese & Parsley Sausage, no casing
2 Peppers, diced small I use a variety of colors
1 Onion, diced
1 cup Crushed Tomatoes
2 tsp. Salt, plus more to sprinkle on the squash
½ tsp. Pepper, plus more to sprinkle on the squash
⅛ tsp. Red Pepper Flakes
⅔ cup Grated Pecorino Romano
¾ lbs. Mozzarella, low moisture, diced into small cubes
2 tbsp. Parsley, chopped
Method
Preheat the oven to 400 degrees.
Line a large baking sheet with parchment and drizzle the cut side of the squash with olive oil and sprinkle with salt and pepper.
Turn each piece over, cut side down and bake for 40 minutes.
In the meantime, make the filling. Heat olive oil in a frying pan and add in the sausage,
Break the meat apart with the side of a wooden spoon into tiny pieces like you would taco meat.
Cook until all the pink from the meat is gone and add in the peppers and onions. Saute on low until everything is cooked thru.
Season with salt, pepper and red pepper flakes.
Next, get in crushed tomatoes and saute on low for 3 minutes.
Turn off the heat.
Add mozzarella and the grated Pecorino to the stuffing and mix.
Remove the squash from the oven and use a fork to shred the strands of the spaghetti squash.
Top each half of the squash with the mixture, mixing it in with the strands and bake for 25 minutes. Serve