Description
A delightful dish that embodies the flavors of fall with roasted spaghetti squash, savory Italian sausage, and vibrant vegetables.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb Italian sausage
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush the insides with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash roasts, heat a skillet over medium heat and cook the Italian sausage until browned. Remove and set aside.
- In the same skillet, add onion, garlic, and bell pepper. Sauté until soft.
- Pour in the diced tomatoes and Italian seasoning. Stir and simmer to meld flavors.
- Once the squash is roasted, scrape the strands into a bowl, add the sausage and vegetables, and toss together.
- Plate the dish and top with grated Parmesan cheese and fresh basil.
Notes
Consider adding a splash of lemon juice or red pepper flakes for extra flavor. For a creamy variation, a dollop of ricotta works well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg