When my busy week was rapidly approaching its chaotic peak, I found myself searching for a comforting dish that didn’t involve a long prep time or greasy takeout. That’s when I stumbled upon the delightful combination of Sausage and Peppers Spaghetti Squash Casserole—a dish that not only satisfied my cravings but also made my kitchen smell absolutely divine.
Imagine the hearty aroma of Italian sausage mingling with the vibrant colors of bell peppers, all nestled within tender strands of spaghetti squash. This casserole strikes the perfect balance between wholesome ingredients and indulgent flavors. It’s versatile too—perfect for a family dinner or as a crowd-pleasing dish at potlucks.
There’s something incredibly satisfying about transforming a humble squash into a mouthwatering meal that even my pickiest eaters can’t resist. Plus, it’s all baked into one dish, making cleanup a breeze! Join me in whipping up this nourishing, flavor-packed casserole that’s bound to become a staple in your home just like it has in mine.
Why will you love Sausage and Peppers Spaghetti Squash Casserole?
Hearty, nutritious goodness: This casserole transforms spaghetti squash into a nutritious base filled with hearty sausage and vibrant peppers, ensuring every bite is bursting with flavor.
One-dish wonder: Everything cooks harmoniously in one casserole dish, saving you time on cleanup.
Crowd-pleaser: Perfect for family dinners or gatherings, it’s universally loved—even by those who claim they don’t like squash!
Easy to adapt: Feel free to mix in your favorite veggies or switch up the protein—this recipe welcomes creative twists.
Healthier comfort food: With less carbs than traditional pasta dishes, it’s a guilt-free option that doesn’t compromise on taste.
Enjoy a slice of home-cooked warmth that satisfies your cravings without the fast-food guilt!
Sausage and Peppers Spaghetti Squash Casserole Ingredients
For the Casserole
• 1 medium spaghetti squash – this is your star ingredient, providing those lovely strands that mimic traditional pasta.
• 1 pound Italian seasoned ground sausage – it adds a savory kick, perfect for that hearty flavor.
• 1 red bell pepper, diced – brings sweetness and vibrant color to the dish.
• 1 green bell pepper, diced – adds a slight bitterness that balances the sweetness from the red pepper.
• 1 medium onion, diced – a classic flavor base that elevates the entire casserole.
• 2 cups pasta sauce – use your favorite marinara for a comforting, tangy layer of flavor.
For the Binding
• 3 eggs, whisked – these will help bind everything together, giving the casserole a lovely texture.
For Topping
• 2 cups mozzarella cheese – adds a deliciously gooey finish; feel free to substitute with your favorite cheese if desired!
• Fresh basil, salt & pepper, to taste – a pinch of these will enhance the overall flavor of your Sausage and Peppers Spaghetti Squash Casserole.
How to Make Sausage and Peppers Spaghetti Squash Casserole
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Preheat your oven to 350°F. This will ensure it reaches the perfect temperature for baking your casserole evenly, with a delightful, golden crust on top.
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Prepare the spaghetti squash by cutting it in half and scooping out the seeds. Place it face down in a microwave-safe bowl filled with 2 inches of water. Microwave on high for 5-10 minutes until soft.
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Shred the soft strands of squash using a fork. After microwaving, wait until it’s cool enough to handle. This step allows you to enjoy the pasta-like texture of the squash!
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Squeeze the shredded squash gently using a cheese cloth or strain it through a fine mesh strainer. This removes excess liquid and ensures your casserole doesn’t become mushy—aim for a drier texture.
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Cook the ground sausage in a medium pan over medium heat until no longer pink, about 5-7 minutes. Remove it from the pan and set it aside. You’ll want that rich, savory flavor for your casserole.
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Sauté the diced peppers and onion in the same pan until they’re soft, about 5 minutes. Their aromatic sweetness will blend beautifully with the sausage. Stir in the cooked sausage once ready.
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Mix the squash strands, sausage, and pasta sauce together in a large casserole dish sprayed with non-stick cooking spray. Pour in the whisked eggs, along with a sprinkle of salt and pepper, and mix until well combined.
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Top generously with mozzarella cheese. You can never have too much cheese! This will create a luscious layer that melts beautifully during baking.
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Bake the casserole for 45 minutes to 1 hour, or until the top is golden and bubbly, creating that delicious crust we all love.
Optional: Garnish with fresh basil for a bright, aromatic finish.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sausage and Peppers Spaghetti Squash Casserole
Fridge: Store your casserole in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or oven for a quick meal throughout the week.
Freezer: For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, bake from frozen at 350°F for about 1 hour, or until heated through. This way, the flavors of your Sausage and Peppers Spaghetti Squash Casserole will stay vibrant and delightful!
Serving: Allow it to cool slightly before serving. Garnish with fresh basil for an added touch of flavor and color!
Tips for the Best Sausage and Peppers Spaghetti Squash Casserole
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Proper Prep: Before microwaving, ensure the spaghetti squash is sliced in half and seeds are fully removed to soften efficiently.
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Liquid Removal: Squeeze out excess moisture from the cooked squash strands—this prevents your casserole from becoming soggy and ensures a delicious texture.
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Flavorful Sausage: Use quality Italian seasoned ground sausage for a robust flavor. If you prefer a milder taste, opt for turkey sausage or a meat alternative.
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Cook Time Awareness: Keep an eye on the baking time; ovens may vary. Look for a slightly crusted top that signals your Sausage and Peppers Spaghetti Squash Casserole is ready to serve!
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Cheese Choices: Feel free to mix different cheeses or add a Parmesan sprinkle on top before baking for an extra flavor kick.
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Garnish Wisely: Fresh basil not only enhances flavor but also adds a beautiful pop of color—don’t skip this finishing touch!
Sausage and Peppers Spaghetti Squash Casserole Variations
Feel free to personalize this delicious casserole and make it your own with these fun twists!
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Veggie-Packed: Add chopped zucchini or spinach for an extra dose of veggies—great for boosting nutrition without sacrificing flavor.
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Spicy Kick: Mix in some crushed red pepper flakes or diced jalapeños to turn up the heat and give your casserole a delightful zing.
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Cheese Swaps: Swap mozzarella for provolone or cheddar for a unique flavor twist. Each cheese will bring a new character to this beloved dish!
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Lower Carb: Use turkey sausage or a plant-based substitute to lighten the dish while keeping it flavorful. Perfect for a healthier lifestyle!
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Herbaceous Freshness: Mix in plenty of fresh herbs like thyme or oregano to enhance the aroma and taste, giving your casserole a burst of garden-fresh flavor.
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Nutty Goodness: Sprinkle toasted pine nuts or walnuts on top before serving for an exciting crunch that contrasts beautifully with the soft veggies and cheese.
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Sauce Upgrade: Try using pesto or roasted red pepper sauce instead of the traditional pasta sauce for a gourmet twist that’s sure to impress.
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Egg-Free Option: Replace eggs with flaxseed meal mixed with water for a vegan alternative that still binds everything together beautifully.
What to Serve with Sausage and Peppers Spaghetti Squash Casserole?
Looking to complete your meal with delightful pairings that accentuate your casserole’s flavors?
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Garlic Bread:
Perfect for mopping up any extra sauce, garlic bread adds a satisfying crunch and robust flavor. The garlic butter blends harmoniously with the savory notes of the casserole. -
Mixed Green Salad:
A refreshing salad with a tangy vinaigrette will balance the richness of the casserole. Crisp greens and seasonal veggies provide a bright and healthy contrast. -
Roasted Vegetables:
Oven-roasted seasonal vegetables add depth and texture, echoing the vibrant flavors of the peppers in your dish. Their caramelization brings out a natural sweetness, enhancing your meal beautifully. -
Red Wine:
Pair with a glass of medium-bodied red wine, like Chianti, to complement the sausage’s richness. The wine’s acidity cuts through the heaviness while enhancing the casserole’s flavors. -
Grilled Asparagus:
This lovely side offers a slight earthy flavor that pairs wonderfully with the mild spice of the sausage. A sprinkle of lemon juice elevates it even further! -
Lemon Sorbet:
For dessert, serve a refreshing lemon sorbet to cleanse the palate after your cheesy casserole. Its bright citrus notes will leave you feeling light and satisfied. -
Cauliflower Rice:
For a low-carb option, cauliflower rice adds a light and fluffy component that complements your dish. It absorbs flavors well and keeps the meal healthful and enjoyable.
Each of these offerings transforms your Sausage and Peppers Spaghetti Squash Casserole into a complete and delightful dining experience!
Make Ahead Options
Preparing your Sausage and Peppers Spaghetti Squash Casserole in advance can be a game changer for busy weeknights! You can roast the spaghetti squash and mix it with the sausage, peppers, and sauce up to 24 hours ahead of time. Just refrigerate the mixture in an airtight container. To maintain quality, be sure to squeeze out excess liquid from the squash, preventing a watery casserole. When you’re ready to enjoy, simply whisk the eggs into the chilled mixture, transfer it to a greased casserole dish, add cheese, and bake for 45 minutes to an hour. This way, you’ll have a delicious meal prepped and ready with minimal fuss!
Sausage and Peppers Spaghetti Squash Casserole Recipe FAQs
How do I choose a ripe spaghetti squash?
Absolutely! Look for a spaghetti squash that feels heavy for its size and has a firm, smooth skin. The color should be a vibrant yellow or golden hue with minimal blemishes. Avoid any with soft spots or dark patches, as these can indicate overripeness.
What’s the best way to store leftovers?
Very! Store your leftover Sausage and Peppers Spaghetti Squash Casserole in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat a portion in the microwave or oven at 350°F until warmed through—this makes for a quick and delightful meal!
Can I freeze the casserole?
Absolutely! To freeze, place the cooled casserole in a freezer-safe container for up to 3 months. I recommend cutting the casserole into individual portions for easier thawing. When you’re ready to eat, thaw it in the refrigerator overnight and reheat in the oven at 350°F for about 30-40 minutes until heated thoroughly.
What should I do if my casserole is too watery?
If you find your casserole is too watery, it may be because there’s excess moisture in the spaghetti squash. Next time, make sure to thoroughly squeeze out the liquid after shredding the squash. Alternatively, you could add a touch more cheese or breadcrumbs on top to absorb any moisture during baking.
Are there any dietary considerations for this recipe?
Very! This Sausage and Peppers Spaghetti Squash Casserole is naturally gluten-free and low-carb, making it suitable for various diets. If you have dietary restrictions, you can easily substitute the Italian sausage with a turkey or plant-based alternative. Always check labels for specific allergens, especially if you have guests with food sensitivities!
Can I make this recipe in advance?
Definitely! This dish can be prepared a day in advance. Simply follow all the instructions up to the baking step, cover it tightly, and refrigerate overnight. When you’re ready to eat, bake it directly from the fridge, adding an extra 10-15 minutes to ensure it’s heated through completely. Enjoy the convenience of a delicious home-cooked meal with minimal effort!
Savor This Easy Sausage and Peppers Spaghetti Squash Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Prepare the spaghetti squash by cutting it in half and scooping out the seeds. Place it face down in a microwave-safe bowl filled with 2 inches of water. Microwave on high for 5-10 minutes until soft.
- Shred the soft strands of squash using a fork.
- Squeeze the shredded squash gently using a cheese cloth to remove excess liquid.
- Cook the ground sausage in a medium pan over medium heat until no longer pink, about 5-7 minutes.
- Sauté the diced peppers and onion in the same pan until soft, about 5 minutes. Stir in the cooked sausage once ready.
- Mix the squash strands, sausage, and pasta sauce together in a large casserole dish. Pour in the whisked eggs, along with salt and pepper, and mix until well combined.
- Top generously with mozzarella cheese.
- Bake the casserole for 45 minutes to 1 hour, or until the top is golden and bubbly.
- Garnish with fresh basil before serving.
