Description
This Italian Sausage Spaghetti Squash Skillet is a hearty, flavorful one-pan meal featuring roasted spaghetti squash topped with savory Italian sausage, sautéed bell peppers, onions, and a creamy tomato parmesan sauce. It’s a delicious low-carb alternative to traditional pasta dishes that’s perfect for a comforting weeknight dinner.
Ingredients
Units
Scale
Roasted Spaghetti Squash
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Pepper, to taste
Sausage Spaghetti Squash Skillet
- 1 1/2 pounds Italian 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, for garnish (optional)
Instructions
- Preheat and prepare the 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 baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the spaghetti squash: Roast the squash in the oven for 45-60 minutes or until tender and easily pierced with a fork. Once cooked, use a fork to scrape out the flesh into strands that resemble spaghetti and set aside.
- Cook the sausage: While the squash is roasting, heat a large skillet over medium heat. Add the sausage slices and cook until browned and cooked through, about 5-10 minutes. Remove the sausage to a plate and cover loosely with foil to keep warm.
- Sauté the vegetables: If the skillet is dry, add a drizzle of olive oil. Add the diced red bell peppers and onion with a pinch of salt and pepper. Cook, stirring frequently, for 3-5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make the sauce: Add Italian seasoning, tomato paste, and heavy cream to the skillet. Stir well to combine and increase the heat to bring the sauce to a hot simmer. Cook for 1-2 minutes until the sauce is hot and bubbling, stirring often.
- Add cheese and combine: Remove the skillet from heat and stir in the Parmesan cheese until melted and fully incorporated into the sauce.
- Finish the dish: Return the cooked sausage to the skillet along with the roasted spaghetti squash strands. Toss everything gently to coat evenly in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with freshly chopped parsley if desired and serve warm.
Notes
- You can prepare the spaghetti squash ahead of time and reheat it when ready to make this dish quicker.
- To save time, microwave the spaghetti squash by piercing it several times with a fork and cooking on high for 8-12 minutes until tender. Then cut, seed, and scrape the strands.
- Add crushed red pepper flakes if you like a spicy kick, or toss in spinach or kale for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Nutrition estimates are approximate and may vary depending on specific ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 750mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
