1. Home
  2. Recipe List
  3. Sausage Peppers Spaghetti Squash

Sausage Peppers Spaghetti Squash

Save to Pinterest Spread the Word Skip to Recipe
By Hannah Krüger • February 21st, 2026
Golden baked Sausage and Peppers Spaghetti Squash Casserole with melted mozzarella and fresh basil garnish in a white dish. Save to Pinterest
Golden baked Sausage and Peppers Spaghetti Squash Casserole with melted mozzarella and fresh basil garnish in a white dish. | foodliebekitchen.com

This dish highlights tender roasted spaghetti squash strands mixed with browned Italian sausage and sautéed bell peppers, all combined in a flavorful tomato sauce. Topped with melted mozzarella and Parmesan, it is baked until bubbly and golden. The savory layers and light texture make it a satisfying low-carb meal, with easy preparation and adaptable seasoning to suit your taste.

The first time I made this casserole, my husband looked skeptical about the spaghetti squash substitution. One bite in and he was already asking when we could have it again. That's the magic of this dish, it satisfies that pasta craving while keeping things light.

I discovered this recipe during a January when we were trying to eat better but still wanted comfort food. Now it's in our regular rotation, especially on busy weeknights when we want something satisfying without the post-dinner slump.

Ingredients

  • Spaghetti squash: The star that creates those amazing noodle-like strands when roasted properly
  • Italian sausage: Provides that classic Italian flavor base, choose mild or hot based on your preference
  • Bell peppers: Red and yellow add sweetness and vibrant color to the dish
  • Marinara sauce: Use a good quality sauce or make your own for best results
  • Mozzarella and Parmesan: The dynamic cheese duo that creates that irresistible golden crust

Instructions

Roast the squash:
Cut the squash in half lengthwise, remove seeds, brush with olive oil, and roast cut-side down at 400°F until tender.
Brown the sausage:
Cook the sausage in a skillet over medium heat, breaking it up until browned and cooked through.
Sauté the vegetables:
Add onions and bell peppers to the sausage, cook until softened, then stir in garlic and seasonings.
Combine and sauce:
Pour in the marinara sauce, simmer for a few minutes, then mix with the scraped squash strands and half the cheese.
Bake to perfection:
Transfer to a baking dish, top with remaining cheese, and bake at 375°F until bubbly and golden.
Close-up of Sausage and Peppers Spaghetti Squash Casserole topped with bubbling cheese, showing Italian sausage and colorful bell peppers. Save to Pinterest
Close-up of Sausage and Peppers Spaghetti Squash Casserole topped with bubbling cheese, showing Italian sausage and colorful bell peppers. | foodliebekitchen.com

This recipe became a household favorite the night my picky eater sister came for dinner and had three helpings. Sometimes the best meals are the ones that surprise everyone at the table.

Make It Your Own

I've experimented with adding mushrooms when we want extra umami, and sometimes spinach for more greens. The base is so forgiving that you can adapt it to whatever you have in the fridge.

Perfecting the Squash

The key is not overcooking the squash before scraping. You want it tender but still with some structure so it doesn't turn to mush in the final bake. Practice makes perfect here.

Make Ahead Magic

This casserole is one of those gifts that keeps on giving. You can assemble it completely, refrigerate overnight, then bake when you're ready. It actually tastes better the next day.

  • Assemble up to 24 hours before baking
  • Add 5-10 minutes to bake time if cooking from cold
  • Leftovers reheat beautifully for lunch the next day
Serving suggestion for Sausage and Peppers Spaghetti Squash Casserole, low-carb Italian-American main dish served steaming hot from the oven. Save to Pinterest
Serving suggestion for Sausage and Peppers Spaghetti Squash Casserole, low-carb Italian-American main dish served steaming hot from the oven. | foodliebekitchen.com

There's something so satisfying about serving a dish that looks and tastes indulgent but still keeps you feeling great afterward. This casserole hits that sweet spot every time.

Your Recipe Questions Answered

Cut the squash in half lengthwise, remove seeds, brush with olive oil, season, and roast cut-side down until tender. Then scrape out the strands with a fork.

Yes, plant-based sausage or sautéed mushrooms work well as alternatives while keeping the dish flavorful.

Mozzarella and Parmesan cheeses are combined for a rich, melted topping that browns beautifully in the oven.

When using gluten-free marinara and sausage, this meal is suitable for gluten-free diets.

Bake uncovered at 375°F (190°C) for 15–20 minutes until the cheese is bubbly and golden.

Pin
Golden baked Sausage and Peppers Spaghetti Squash Casserole with melted mozzarella and fresh basil garnish in a white dish.
Print

Sausage Peppers Spaghetti Squash

Savory blend of roasted squash, Italian sausage, and bell peppers in a baked tomato sauce.

Prep 25m
Cook 50m
Total 75m
Servings 4
Difficulty Easy

Ingredients

Vegetables

  • 1 large spaghetti squash (about 3 lbs)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced

Meats

  • 12 oz Italian sausage (mild or hot), casings removed

Sauces & Dairy

  • 1 1/2 cups marinara sauce (gluten-free if needed)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Pantry & Seasonings

  • 2 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil, for garnish (optional)

Instructions

1
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
Prepare Squash for Roasting: Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and season with salt and pepper.
3
Roast the Squash: Place squash halves cut-side down on the baking sheet. Roast for 35–40 minutes, until tender and strands easily pull away with a fork.
4
Cook the Sausage: While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add sausage; cook, breaking it up with a spoon, until browned and cooked through, about 6–7 minutes.
5
Sauté Vegetables: Add onions and bell peppers. Sauté for 5 minutes until softened. Stir in garlic, oregano, basil, and red pepper flakes (if using); cook 1 minute more.
6
Add Marinara Sauce: Pour in the marinara sauce. Simmer for 5 minutes, then remove from heat.
7
Shred the Squash: Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Discard the skins.
8
Adjust Oven Temperature: Reduce oven temperature to 375°F.
9
Combine Filling Ingredients: In a large mixing bowl, combine squash strands, sausage mixture, half the mozzarella, and half the Parmesan. Mix well and season to taste.
10
Assemble the Casserole: Transfer mixture to a greased 9x13-inch baking dish. Top with remaining mozzarella and Parmesan.
11
Bake Until Golden: Bake uncovered for 15–20 minutes, until bubbly and golden.
12
Rest and Serve: Let rest 5 minutes before garnishing with fresh basil and serving.
Additional Information

Equipment Needed

  • Sharp chef's knife
  • Baking sheet
  • Large skillet
  • Mixing bowl
  • 9x13-inch baking dish
  • Wooden spoon or spatula

Nutrition (Per Serving)

Calories 390
Protein 25g
Carbs 22g
Fat 23g

Allergy Information

  • Contains dairy (mozzarella, Parmesan)
  • Contains pork (unless using chicken/turkey/vegetarian sausage)
  • Gluten-free if using gluten-free marinara and sausage
  • Always check ingredient labels for hidden allergens
Hannah Krüger profile photo
Hannah Krüger

Sharing nourishing homemade recipes, quick meal ideas, and cooking tips with fellow food lovers.