This sausage, pepper, and onion stuffed spaghetti squash is an easy weeknight go-to meal. It's the perfect weeknight paleo meal, and usually makes enough for two for dinner, with extra leftovers for lunch the next day!
- 1 medium-large spaghetti squash (~5-6 pounds)
- 1 tablespoon Kasandrinos Extra Virgin Olive Oil (use code BALANCEDBITES to save 15%)
- 1 medium yellow onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2-3 cloves garlic, grated or minced
- 1 lb uncooked sausage meat (or use 1 pound plain ground meat + Italian Sausage Spice Blend from Practical Paleo)
- 1 24 ounce jar sugar-free pasta sauce
- 1 small handful fresh basil or parsley, chopped, plus extra for garnish
Preheat the oven to 350 degrees F.
Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
While the squash is roasting, make your sauce. Heat the oil in a large saucepan over medium heat, then add the onions and peppers and cook for 10 minutes, stirring occasionally. Add the garlic and cook for 1-2 minutes longer, stirring often so the garlic doesn’t burn.
Make a well in the middle of the onion and pepper mixture, then add the sausage meat. Use a wooden spoon to gently break up the meat, and let the sausage cook for approximately 10 minutes. Don’t worry if the meat hasn’t cooked through fully, as it will continue to cook once you add the sauce.
Add the sauce and turn the heat to medium low. Let it simmer away until you’re ready to serve. You should have approximately 20 minutes left on the squash cooking in the oven, so keep an eye on the sauce and stir it every now and then so it doesn’t stick to the bottom of the saucepan. When you're getting ready to serve, add the chopped herbs and give everything a final stir.
To serve, spoon the sauce onto each spaghetti squash half and top with an extra sprinkling of fresh herbs. If you can tolerate dairy, a sprinkling of Pecorino Romano cheese would be a great addition!
*Note: If you decide not to serve this dish inside the spaghetti squash skin, then cut the spaghetti squash widthwise, as it will produce longer spaghetti-like strands.