Sausage Peppers Spaghetti Squash

The first time I made this casserole, my husband actually asked what restaurant it was from. That never happens. I was trying to use up a spaghetti squash that had been sitting on my counter for days, and the combination of sweet roasted peppers and savory Italian sausage turned into something unexpected.

My sister came over last month when I was testing this recipe, and she kept sneaking bites straight from the baking dish while it cooled. We ended up eating standing up in the kitchen, burning our mouths slightly, because neither of us could wait the full five minutes.

Ingredients

• 1 large spaghetti squash: This becomes the pasta alternative that soaks up all the flavors while keeping things light
• Red and yellow bell peppers: The sweetness balances the savory sausage perfectly
• Italian sausage: The seasoning in the sausage does half the work for you
• Marinara sauce: Pick a good quality one because it really shines here
• Mozzarella and Parmesan: This duo creates that irresistible cheesy golden crust
• Dried oregano and basil: These reinforce the Italian flavors without being overwhelming

Instructions

Roast the spaghetti squash:

Cut it in half lengthwise, scoop out the seeds, brush with olive oil, season, and roast cut side down at 400°F for about 35 to 40 minutes until tender.

Cook the sausage and vegetables:

While the squash roasts, brown the sausage in a large skillet, then add sliced onions and peppers until softened, finishing with garlic and herbs.

Prepare the squash strands:

Let the squash cool slightly, then use a fork to scrape the flesh into those signature spaghetti strands.

Combine everything:

Mix the squash strands with the sausage mixture, half the cheeses, and marinara in a large bowl.

Bake until golden:

Transfer to a baking dish, top with remaining cheese, and bake at 375°F for 15 to 20 minutes until bubbly and golden.

Save

This has become my go to when friends are doing low carb or gluten free because nobody leaves the table feeling deprived. Last week my neighbor texted me at midnight asking for the recipe after she tasted it at dinner.

Make It Your Own

Sometimes I throw in sliced mushrooms or spinach when cooking the vegetables if I need to use up produce from the fridge. The recipe is forgiving and adapts well to whatever you have on hand.

Timing Your Prep

Start the squash roasting first, then use that roasting time to prep all your vegetables and cook the sausage mixture. Everything comes together efficiently without needing a bunch of bowls or advance preparation.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness perfectly. Garlic bread on the side for the non low carb eaters at the table is always appreciated.

• Let the squash cool slightly before scraping to avoid burning your fingers
• Use hot sausage if your family loves heat
• The casserole can be assembled a day ahead and baked before serving

Save

Theres something so satisfying about a dish that feels indulgent but still leaves you feeling light and energized afterward. This casserole has earned its permanent spot in my weekly rotation.

Your Recipe Questions Answered

→ Can I use different types of sausage?

Yes, you can substitute Italian sausage with chicken, turkey, or plant-based sausages depending on your preference.

→ How do I roast spaghetti squash properly?

Cut the squash in half lengthwise, scoop out seeds, brush with olive oil, and roast cut-side down at 400°F until tender, about 35–40 minutes.

→ Is this dish gluten-free?

It can be gluten-free if you use gluten-free marinara sauce and sausage without gluten additives.

→ Can I make this ahead of time?

Yes, you can assemble the casserole in advance and bake it before serving for convenience.

→ What are good substitutes for cheese?

For dairy-free options, try plant-based cheeses that melt well or omit cheese and add extra herbs for flavor.