Description
This Stuffed Spaghetti Squash recipe features tender roasted spaghetti squash filled with a savory mix of smoked sausage, roasted bell peppers, and zucchini. It’s a flavorful and hearty dish that combines the natural sweetness and texture of spaghetti squash with the rich, smoky flavor of sausage and the freshness of roasted vegetables. Perfect as a wholesome main course that’s both comforting and nutritious.
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash (about 3 to 4 pounds)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
For the Filling
- 12 ounces smoked sausage, sliced into rounds
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded mozzarella cheese (optional)
- Fresh parsley or basil for garnish
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes, or until the flesh is tender and easily shredded with a fork.
- Roast the Bell Peppers and Zucchini: While the squash is roasting, toss the diced bell peppers and zucchini with a tablespoon of olive oil, salt, pepper, and half of the Italian seasoning. Spread them on a separate baking sheet or a roasting pan and roast in the oven alongside the squash for about 20-25 minutes until tender and slightly caramelized.
- Cook the Sausage and Aromatics: In a large skillet, heat the remaining olive oil over medium heat. Add the sliced smoked sausage and cook until browned and heated through, about 5-7 minutes. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes.
- Combine Filling Ingredients: Once the roasted vegetables are done, add them to the skillet with the sausage mixture. Sprinkle in the remaining Italian seasoning, crushed red pepper flakes if using, and adjust salt and pepper to taste. Stir to combine and cook for an additional 2-3 minutes to meld the flavors.
- Scrape the Spaghetti Squash Flesh: Using a fork, gently scrape the flesh of the roasted spaghetti squash to create spaghetti-like strands, leaving the squash shells intact for stuffing.
- Stuff the Squash: Spoon the sausage and vegetable mixture evenly into the squash halves. If desired, sprinkle shredded mozzarella cheese over the top.
- Bake the Stuffed Squash: Return the stuffed squash halves to the oven and bake at 400°F (200°C) for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley or basil. Serve warm as a hearty main dish or a comforting side.
Notes
- You can substitute Italian sausage for smoked sausage for a different flavor profile.
- To keep it dairy-free, omit the cheese or use a vegan cheese alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through to maintain texture.
- For added heat, increase crushed red pepper flakes or add a dash of hot sauce before serving.
