Ingredients:

  • 1 large spaghetti squash (approx. 3 lbs)
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 1 lb bulk Italian pork sausage
  • 2 medium bell peppers, diced (1 red, 1 green)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 tsp dried oregano
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the squash in half lengthwise and scoop out the seeds.
  3. Brush the flesh with olive oil and season with salt and pepper.
  4. Place squash cut-side down on the baking sheet and roast for 30-40 minutes until a knife slides easily into the skin.
  5. Using a fork, scrape the flesh into long, pasta-like strands.
  6. In a large skillet over medium-high heat, add the Italian sausage. Break it apart with a spoon and cook until browned.
  7. Add the diced onion and bell peppers to the skillet. Sauté for 5-7 minutes until the vegetables are tender and the edges are slightly charred.
  8. Stir in the minced garlic and dried oregano, cooking for 60 seconds until fragrant.
  9. Pour in the marinara sauce and simmer on low for 5 minutes until the flavors combine.
  10. Transfer the shredded spaghetti squash into a 9x13-inch casserole dish, spreading it evenly.
  11. Pour the sausage and pepper mixture over the squash, tossing gently to ensure the marinara coats the strands.
  12. Top evenly with mozzarella and Parmesan cheese.
  13. Bake at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbling with golden-brown spots.