Stuffed Spaghetti Squash with Smoked Sausage, Roasted Bell Peppers, and Zucchini
Stuffed Spaghetti Squash with Smoked Sausage, Roasted Bell Peppers, and Zucchini is the ultimate Fall dinner. This keto, low-carb, gluten-free, and dairy-free recipe is a perfect addition to the holiday menu (Thanksgiving and Christmas) and is also a great option for an easy weeknight meal.
Course Main Course
Cuisine American, Mediterranean
Keyword spaghetti squash with bell pepper, spaghetti squash with zucchini, stuffed spaghetti squash
Preheat oven to 400 Fahrenheit. Line the baking sheet with parchment paper.
Cut each squash into 2 halves and scrape the seeds and fiber from each half.
Note: Before cutting each squash, microwave it for 5 or 10 minutes to soften the hard skin, then cut each squash in half. Make several large slits in the squash before microwaving.
Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.
Place the 4 squash halves on the prepared baking sheet, cut-sides down.
Roast for about 30 or 40 minutes on the middle rack. Remove it from the oven when it's cooked through and soft. Note: You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.
Remove the squash from the oven.
While the squash is roasted, proceed with the rest of the recipe.
Cook sausage
Heat 1 tablespoon olive oil in a large, high-sided cast-iron skillet (or stainless steel) on medium heat. Slice cooked sausage into coins and add to the skillet.
Cook on medium heat in a cast-iron skillet for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side. Remove the sausage from the skillet.
Cook bell peppers and zucchini
Add sliced bell peppers and sliced zucchini to the same, now empty, skillet (where you just cooked sausage). Sprinkle generously with salt and pepper, and cook for about 5 minutes or more, stirring once, until softened. You might have to cook in 2 batches.
Add cooked sausage coins back to the skillet and mix with the veggies.
Assembly
There are 2 options. Serve it as stuffed spaghetti squash or unstuffed. See the details below and refer to the 2 photos below.
Option 1. Distribute the sausage, bell pepper, and zucchini mixture into 4 roasted spaghetti squash halves and serve it as stuffed spaghetti squash.
Option 2. Using a large spoon, scoop out the cooked spaghetti squash flesh into a large bowl. Then, add all (or most of it) into the skillet with cooked sausage, bell peppers, and zucchini. Mix it in. Season with salt and pepper, if needed. Serve it on plate or in pasta bowls.