• Lisa Jarvis

Italian Sausage and Pepper Spaghetti Squash Casserole


When you have a craving for pasta but you are watching your carbs.. you make this! This casserole has everything you want in a cheesy pasta dish, with no pasta! Aww the magic of spaghetti squash! You’ll love this!

Here’s what you need:

1 medium spaghetti squash, seeded and cooked.

1 T olive oil 1 lb turkey Italian sausage

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, diced

1 jar spaghetti sauce

2 T grated Parmesan

salt and pepper to taste

2 T minced fresh basil leaves

1/4 t crushed red pepper flakes

3 eggs, beaten

2 cups shredded mozzarella


Preheat the oven to 350. Cook the spaghetti squash by cutting it in half, scoop out the seeds. Microwave each half about 5 minutes each, then scoop out all the strands of squash with a fork and put them in a strainer to drain. While you are preparing the squash, cook the sausage, along with the peppers and onion in olive oil in a large skillet. Drain off the fat when the sausage is cooked and the veggies are tender. In a large mixing bowl, gently mix the sausage mixture, spaghetti sauce, spaghetti squash, seasonings, beaten eggs and Parmesan cheese. Spread this into a 9 x 13 casserole dish that has been sprayed with cooking spray. Top with the mozzarella. Baked uncovered for 45 minutes to one hour or until the top has formed a bit of a crust. Allow to sit a few minutes before serving. Enjoy!



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