Description
A delicious low-carb casserole combining spaghetti squash with Italian sausage and colorful bell peppers.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound Italian sausage
- 1 each red bell pepper, diced
- 1 each yellow bell pepper, diced
- 1 each green bell pepper, diced
- 1 each onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet.
- Roast the squash for about 30-40 minutes, or until tender.
- Heat a skillet over medium heat and add the Italian sausage, cooking until browned.
- Stir in the diced onion, bell peppers, and garlic, cooking until the vegetables are tender, about 5-7 minutes.
- Stir in the Italian seasoning, salt, pepper, and marinara sauce, letting the flavors meld for 2-3 minutes.
- Once the spaghetti squash is done roasting, scrape the flesh into strands with a fork and mix it into the sausage and pepper mixture.
- Transfer the mixture to a greased baking dish, top with shredded mozzarella cheese, and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Enjoy your casserole warm, savoring the delightful blend of flavors and textures!
Notes
- This dish serves as a great low-carb alternative to traditional pasta casseroles.
- Feel free to adjust the vegetables based on your preferences.
- For a spicier kick, consider using spicy Italian sausage.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg