We’re only a few months into Fall and I’m already on my second spaghetti squash recipe. I guess that’s because it’s so easy to convert the humble squash into epic comfort food. I mean, I may preach skinny recipes here and there, but at the end of the day, I want my dinner plate loaded with soul food. The kind that draws out oohs and ahhs from even the most silent of dinner companions. This right here, is exactly that kind of meal.
Italian sausage, pepper, and onion stuffed spaghetti squash boats. Such a loaded name for such an easy recipe. The first step to making these spaghetti squash boats is to roast your spaghetti squash. This is quite simple, and if you need a little help, I have a how to roast spaghetti squash post that will give you the step-by-step.
While the spaghetti squash is roasting, you can make your yummy sausage, pepper, and onion sauce. I use spicy Italian sausage for this recipe, but if you’re not a fan of the heat, please feel free to use a sweet or mild variety. The sauce comes together in about an hour, but most of that time it’s just simmering on low, so you can kick back and relax.
Once the sauce has simmered away for an hour and the squash has been roasted and shredded, you’ll simply combine the two, fill each boat with the mixture, and top with a hearty helping of mozzarella and parmesan. From there all your boats need are a quick trip to the oven (mmm, melted cheese is my life) before plopping them on a plate and serving! See? Seriously simple stuff here.
Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats
- Two spaghetti squashes, roasted (follow link in post if you need help with this)
- 3 tablespoons olive oil
- 1 pound Italian sausage, casing removed
- 1 small yellow onion, diced
- 1 large red onion, cut in half and thinly sliced
- 2 large red bell pepper, sliced thinly
- 2 Italian frying peppers, sliced into thin rings
- 6 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- (1) 28 oz can whole peeled tomatoes in juice
- 1 1/2 teaspoons Italian seasoning
- 3 teaspoons salt
- 8 ounces mozzarella, small balls or shredded OK
- 1/4 cup + 3 parmesan cheese, divided
- Roast spaghetti squash according to directions. While the squash roasts, make your sauce.
- Add oil to a large sauté pan over medium heat. Add sausage and cook until brown, using a wooden spatula to break it into bite-sized chunks. Add diced yellow onion and cook for 4-5 minutes, or until the onion has softened in texture and color. Add the red onion and peppers, reduce heat to low, and cook for about 12 minutes, or until the peppers have softened. Add garlic and crushed red pepper and cook for 2 minutes, then add whole peeled tomatoes (add them with your hands, lightly crushing them as you place them in the pot), their juices, Italian seasoning, and salt. Increase heat to medium-high and bring the sauce to a boil. Once it reaches it a rolling boil reduce the heat to a simmer and cook on low for 45 minutes. When ready to use, taste the sauce and adjust the seasoning as needed.
- Preheat oven to 400 degrees (F). Line a large baking sheet with aluminum foil; set aside.
- In a large bowl combine the scooped out spaghetti squash flesh with 2 1/4 cups of the sausage sauce and 3 tablespoons of the parmesan cheese, mix well to combine.
- Divide the saucy spaghetti squash mixture among the four empty squash shells, top with mozzarella and remaining parmesan, and place on prepared pan. Bake for 8-10 minutes, or until cheese has completely melted. Serve at once!