Spaghetti Squash Casserole with Sweet Sausage Peppers
Elevate your dinner table with this hearty Spaghetti Squash Casserole with Sweet Sausage and Peppers, a delicious low-carb alternative to traditional pasta bakes. This recipe features tender roasted spaghetti squash layered with a savory blend of sweet Italian sausage, vibrant bell peppers, and a rich tomato sauce infused with garlic and Italian seasoning. Topped with gooey mozzarella, nutty Parmesan, and a sprinkle of fresh basil, this gluten-free comfort dish delivers unparalleled flavor while catering to a healthy lifestyle. Perfect for meal prep or feeding a crowd, this casserole combines wholesome ingredients with bold tastes for a satisfying main course. Make it your new go-to for a baked casserole packed with nutrition and indulgent charm!
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Recipe Information
Ingredients
- 2 medium-sized spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 pound sweet Italian sausage
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoons red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Cut the spaghetti squashes in half lengthwise and scoop out the seeds with a spoon.
Drizzle the cut sides of the squash halves with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place them cut-side down on the prepared baking sheet.
Roast the squash in the oven for 40-50 minutes, or until the flesh is tender and easily shredded with a fork. Let cool slightly before scraping out the strands with a fork and setting them aside.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sweet Italian sausage, breaking it up into smaller pieces with a wooden spoon, and cook for 5-7 minutes until browned and cooked through. Remove the sausage and set aside.
In the same skillet, add the diced red and yellow bell peppers, onion, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the crushed tomatoes, Italian seasoning, red pepper flakes (if using), and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Let the sauce simmer for 10 minutes to develop flavors.
Add the cooked sausage back into the skillet and stir to combine with the sauce. Remove from heat.
In a 9x13 inch casserole dish, spread half of the cooked spaghetti squash strands evenly on the bottom. Top with half of the sausage and pepper mixture, followed by 1 cup of shredded mozzarella cheese.
Repeat the layering process with the remaining spaghetti squash, sausage mixture, and mozzarella cheese.
Sprinkle the grated Parmesan cheese evenly over the top.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped basil before serving.
Nutrition Facts
Calories |
2454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.3 g | 189% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 7418 mg | 323% | |
| Total Carbohydrate | 206.9 g | 75% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 92.4 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2715 mg | 209% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4963 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
