Description
This Italian Sausage Spaghetti Squash Skillet is a hearty and flavorful low-carb meal that combines roasted spaghetti squash with savory Italian sausage, sautéed bell peppers, onion, and a creamy Parmesan sauce. Perfect for a comforting weeknight dinner, this dish is easy to prepare with simple ingredients and offers a delicious way to enjoy spaghetti squash in a wholesome and satisfying way.
Ingredients
Units
Scale
Roasted Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Sausage Spaghetti Squash Skillet
- 1 1/2 pounds sausage, cut into 1/2-inch thick rounds or slices
- 2 red bell peppers, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/3 cup Parmesan cheese
- Fresh parsley, chopped (optional)
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 350°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side up on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 45-60 minutes until the flesh is tender and easily pierced with a fork. Once cool enough to handle, use a fork to scrape out the squash strands resembling spaghetti.
- Cook the Sausage: While the squash is roasting, heat a large skillet over medium heat. Add the sliced sausage and cook, stirring occasionally, until browned and cooked through, about 5-10 minutes. Remove the sausage from the skillet and keep warm by tenting with aluminum foil.
- Sauté the Vegetables: In the same skillet, add a drizzle of olive oil if needed. Add the diced red bell peppers and onion, seasoning lightly with salt and pepper. Cook, stirring often, until softened, about 3-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Cream Sauce: Stir in the Italian seasoning, tomato paste, and heavy cream to the skillet vegetables. Increase the heat and cook, stirring frequently, for 1-2 minutes until the cream is hot, bubbly, and well combined.
- Add Cheese and Combine: Turn off the heat and stir in the Parmesan cheese until melted and blended into the sauce. Return the cooked sausage to the skillet.
- Toss with Spaghetti Squash: Add the roasted spaghetti squash strands to the skillet. Toss gently to coat everything evenly with the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Garnish the skillet with chopped fresh parsley if desired. Serve warm and enjoy your flavorful Italian Sausage Spaghetti Squash Skillet.
Notes
- You can roast the spaghetti squash ahead of time and reheat it later to save time during meal prep.
- For a quicker method, cook the spaghetti squash in the microwave by piercing it several times, placing it on a microwave-safe plate, and cooking on high for 8-12 minutes until tender. Then proceed to halve, seed, and scrape out the strands.
- Add crushed red pepper flakes if you prefer a spicier dish, or toss in chopped spinach or kale for extra vegetables.
- Store leftovers in an airtight container in the refrigerator and consume within 3 to 5 days.
- Nutrition facts are an estimate and can vary depending on ingredients used.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 90 mg
