Spaghetti Squash with Sausage and Peppers

Looking for a new way to use spaghetti squash? Try my Spaghetti Squash with Sausage and Peppers.
It comes together quickly and is a great fall dish.

I like this recipe because there is not a heavy sauce covering up the flavor of the squash.

The sausage and pepper topping is a recipe that I make and use in many different ways. It can be grilled in foil packs in the summer or sauteed in a pan and used as a main dish on it's own, over spaghetti or of course, over spaghetti squash.

Bonus - the leftovers are amazing if you toss them in a skillet and add a couple beaten eggs. You could even add a little cheddar cheese.


Spaghetti Squash with Sausage and Peppers

1 lb kielbasa (I use a lighter turkey version)
3 peppers, I use one green, one red and one yellow
1 medium white onion
2 cloves garlic
1 Tbsp olive oil
1 spaghetti squash

Preheat the oven to 400 degrees. Prep the squash by washing it, cutting it in half and removing the seeds.
Place cut side down in a 9x13 baking dish. Add about 2 inches of water.
Bake for 35 - 40 minutes, until the squash is fork tender.

While the squash in the oven make the toppings. Slice the onion and peppers. Mince the garlic. Slice the kielbasa into bite size pieces.

Heat a skillet over medium-high heat. Add the olive oil. Toss in the garlic, onion and peppers. After about 2 minutes turn the heat down to medium and cover. Cook for about 10 minutes, stirring occasionally. After ten minutes add the kielbasa. Cover and cook until the peppers and onions are soft.

Once the spaghetti squash is done use a fork to scrape it out of the skin. Top with the sausage and peppers and add salt, pepper. It is also good with a little parmesan sprinkled on top.

I hope you like this dish - my whole family did, the kids even had seconds!