Faux Salsiccia E Peppers

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).

You’ll need:

  • 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:

  1. Preheat the oven to 350 degrees and line a rimmed baking sheet with tin foil.
  2. Microwave your spaghetti squash for 5 minutes to soften.
  3. Cut in half length wise and scoop out the pulp.
  4. Drizzle with olive oil, season liberally with salt and pepper and put on the foil-lined baking sheet with the inside facing up.
  5. Roast for one hour.
  6. 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)
  7. 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.)
  8. Add in the spaghetti sauce, turn down the heat and let simmer.
  9. 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.
  10. 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.
  11. 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.


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