Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound chicken sausage
- 2 bell peppers, sliced (mix of red, yellow, and green)
- 1 onion, diced
- 2–3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- 1 cup shredded cheese (optional, mozzarella or parmesan)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife.
- Scoop out the seeds and drizzle the inside with olive oil.
- Sprinkle salt and pepper generously on both halves.
- Place cut-side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 40-45 minutes until tender.
- While waiting for the squash to roast, heat some olive oil in a large skillet over medium heat.
- Add sliced chicken sausage and cook until browned for about 5-7 minutes.
- Add diced onion and minced garlic to the skillet with sausage.
- Cook until onion becomes translucent for around 3-4 minutes.
- Toss in sliced bell peppers along with dried Italian herbs, stirring occasionally until they soften slightly—about another 5 minutes.
- Once your spaghetti squash has cooled enough to handle, use a fork to scrape out strands into a large mixing bowl.
- Add the sausage mixture from your skillet into this bowl along with any additional seasonings you fancy—mix well!
- Transfer everything into an oven-safe baking dish; if desired, top with shredded cheese now!
- Bake at 400°F (200°C) for about 20 minutes until everything is heated through and cheese is melted.
- Garnish with fresh parsley or basil before serving.
Notes
Store leftovers in an airtight container.
Reheat individual portions in microwave.
Top with fresh basil before serving.
Use spicy sausage for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 25mg