Save to Pinterest This dish combines tender roasted spaghetti squash strands with browned Italian sausage and sautéed bell peppers, all enveloped in a flavorful tomato sauce. Baked together with mozzarella and Parmesan cheese, it creates a bubbly, golden finish. Easy to prepare and gluten-free, it’s a hearty option for those seeking a vibrant, savory meal.
The method includes roasting squash to achieve tender strands, cooking savory sausage with aromatic vegetables, then mixing all with cheeses before baking. Garnishing with fresh basil adds brightness. Variations include plant-based sausage or mushrooms for vegetarian choices. Prep time is 25 minutes with an hour of cooking to deliver this satisfying main dish.
The first time I made this spaghetti squash casserole, my husband actually asked if I'd secretly made pasta. The strands of squash tangled with that sweet Italian sausage and peppers fooled him completely. Now it's become our cozy Tuesday night ritual, bubbling away in the oven while the house fills with those incredible aromas.
Last winter my sister came over during a particularly bleak week, and I made this casserole without really following a recipe. She took three servings and asked for the details before she even left my driveway. Something about the sweetness of those roasted peppers against the savory sausage just hits different on cold days.
Ingredients
- Spaghetti Squash: This vegetable transforms into noodle-like strands when roasted, creating the perfect low-carb base that absorbs all the flavors
- Italian Sausage: The fennel and herbs in the sausage build an incredible flavor foundation that permeates the entire dish
- Bell Peppers: Red and yellow peppers add natural sweetness and beautiful color contrast throughout the casserole
- Marinara Sauce: A good quality sauce ties everything together, so choose one you would happily eat on its own
- Mozzarella and Parmesan: The combination creates that irresistible bubbly, golden top that everyone reaches for first
Instructions
- Roast the Squash:
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, and season generously. Roast cut-side down at 400°F for 35 to 40 minutes until tender.
- Cook the Sausage:
- While the squash roasts, brown the Italian sausage in a large skillet over medium heat, breaking it up with a spoon until cooked through.
- Sauté the Vegetables:
- Add sliced onions and bell peppers to the sausage, cooking until softened. Stir in garlic and herbs for one minute to bloom their flavors.
- Build the Sauce:
- Pour in the marinara sauce and let everything simmer together for about five minutes, allowing the flavors to meld beautifully.
- Prepare the Squash:
- Let the roasted squash cool slightly, then use a fork to scrape the flesh into strands. Discard the skins and set the strands aside.
- Combine Everything:
- Mix the squash strands with the sausage mixture and half of both cheeses in a large bowl. Taste and adjust seasoning as needed.
- Bake to Perfection:
- Transfer to a greased baking dish, top with remaining cheese, and bake at 375°F for 15 to 20 minutes until bubbly and golden.
Save to Pinterest This recipe saved me during my first month of trying to reduce carbs. I missed those hearty baked pasta dishes so much until I discovered spaghetti squash could deliver that same satisfying fork-twirling experience. Now I actually prefer the lighter texture and how it doesn't leave me needing a nap afterward.
Make Ahead Magic
You can assemble this entire casserole up to a day in advance and keep it covered in the refrigerator. The flavors actually develop more depth as they sit together, making it an excellent choice for dinner parties or busy weeknights. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
Cheese Selection
While mozzarella creates that classic cheese pull, mixing in some provolone adds a wonderful sharpness that cuts through the sweetness of the peppers. For extra flavor, grate your Parmesan fresh instead of using pre-grated cheese, which has better melting properties.
Serving Suggestions
A simple green salad with balsamic vinaigrette balances the richness of the casserole perfectly. Crusty bread on the side is always welcome, even if you are watching carbs, because soaking up those extra tomato juices is too good to pass up.
- This pairs beautifully with a medium-bodied red wine like Chianti or Sangiovese
- Fresh basil adds a bright pop that cuts through the cheesy richness
- Leftovers pack well for lunch and reheat in just a few minutes
Save to Pinterest There is something deeply satisfying about serving a bubbling casserole that looks indulgent but is actually packed with vegetables. This dish has become my go-to for bringing comfort to the table without the heavy feeling that follows most pasta bakes.
Recipe Questions & Answers
- → How do I prepare the spaghetti squash for this dish?
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Cut the squash in half lengthwise, remove seeds, brush with olive oil, season, and roast cut-side down until tender. Then scrape out the flesh into strands.
- → What type of sausage works best here?
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Mild or hot Italian sausage works well. For a vegetarian option, use plant-based sausage or sautéed mushrooms.
- → Can I make this ahead of time?
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Yes, you can assemble the casserole before baking and refrigerate. Bake shortly before serving to maintain freshness.
- → Is this suitable for gluten-free diets?
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Yes, when using gluten-free marinara and sausage, this dish is gluten-free friendly.
- → How do I get the casserole bubbly and golden?
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Top the mixture with mozzarella and Parmesan cheese before baking at 375°F for 15-20 minutes until golden and bubbly.
