If you don’t like spaghetti squash, we can’t be friends. It just won’t work.
This beautiful fruit (yes, Google it) is the easiest way to turn your favorite cravings into a semi-health conscious meal – seriously… enchiladas, buffalo chicken, you name it. On top of it, it’s so simple with minimal effort involved. Which, paired with sausage and a mound of cheese sounded blissful after a very Monday-ish Tuesday.
Like I said, health conscious.
Faux Salsiccia E Peppers
(Or for those of you that like it straight – a healthier version of the Italian favorite, Sausage & Peppers)
Makes two servings.
Prep takes about 15 minutes.
Total time was about 1 hour 15 minutes (but really, minimal effort).
- 1 spaghetti squash
- 1 TBSP olive oil
- Salt & pepper to taste
- 1 package of chicken sausage – sliced
I like TJ’s Aidells Roasted Garlic & Gruyere
- 1 red bell pepper
- ¼ of a medium onion, diced
- 3 tsp garlic
- 2 tsp Italian seasoning
- Half of a jar (24oz) of spaghetti sauce
- 1 cup shredded mozzarella cheese
Here’s what you do:
- Preheat the oven to 350 degrees and line a rimmed baking sheet with tin foil.
- Microwave your spaghetti squash for 5 minutes to soften.
- Cut in half length wise and scoop out the pulp.
- Drizzle with olive oil, season liberally with salt and pepper and put on the foil-lined baking sheet with the inside facing up.
- Roast for one hour.
- With 15 or so minutes left on the squash, cook the sausage, onion and pepper over medium-high heat in a large skillet until sausage is thoroughly heated (about 10-12 minutes)
- Add garlic and seasoning and continue to cook for a few more minutes until you can really smell the garlic. (I like to make it a little crispy, but that’s totally up to you.)
- Add in the spaghetti sauce, turn down the heat and let simmer.
- When the spaghetti squash finishes roasting, let cool for a minute or two. Then, fluff the insides of the squash with a fork until all sides are scraped.
- Make room for the sauce by flattening the “noodles” with your fork. Then fill each half with the sauce, sausage and vegetable mixture. Top with cheese.
- Broil for 10-15 minutes until the cheese melts and slightly browns.
If you’d like, you can scoop out the squash before you serve. My mom does this when trying to pull a fast one on my dad. He swears he hates veggies (like, will send back stir-fry if there’s any of those mini corns in sight), but has successfully been tricked by sweet potato, cauliflower and pumpkin.
Either way, I prefer eating it straight from the squash. It just feels healthier.