Sausage and Peppers Over Spaghetti Squash

This recipe is one to make when you want pasta and heavy meat sauce but need to keep things a little lighter. We’ve been making this for years, and have continued to change it up. This version uses turkey sausage, along with the fresh peppers, to make an every lighter version. But don’t worry, it has all the great flavors.

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First roast the spaghetti squash. After cutting in half and removing the seeds, just add a little salt and pepper and roast in the oven. Depending on the size of the squash it should roast for about an hour. Once the squash is cool enough to handle, scrape it from the shell with a spoon and place in a bowl.

For the pepper mixture, start by cutting the bell peppers and onions into strips.

Any color of bell pepper can be used.

After cutting the turkey sausage, add to a deep skillet over medium heat. I love my Essential Pan from the Hestan NanoBond® as it serves as both a sauce pan and skillet. Brown the sausage in the skillet, as they are pre-cooked and just need a little warming and charring. Once the sausage is finished, return to a pan and set aside.

There will be some charring on the bottom of the pan. Add the olive oil, careful not to splatter in the hot pan. Add the peppers and onions, cooking until soft, about 5 minutes.

Add the Spices and garlic.

If you have fresh spices, they work great. However, sometimes in the dead of winter they are just not available, so dried are just fine.

After about 30 seconds, add the wine and deglaze the bottom of the pan.

It’s time to add the can of tomatoes, complete with their juices.

Next add the sausage back. Toss together with the peppers. Cover the dish and let simmer for just a few minutes.

In the meantime, rewarm the spaghetti squash, if needed. When the sausage and peppers have simmered and created some sauce, it’s ready to serve.

Yield: 4-6

Author: Steve Hipskind

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Lite Sausage and Peppers Over Spaghetti Squash

Sausage and Peppers Over Roasted Spaghetti Squash. Use turkey sausage as an alternative to beef.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 spaghetti squash
• 1 - 13 oz turkey smoked sausage, sliced into 2 in pieces at an angle
• 1 red bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 small onion, cut into strips
• 2 cloves garlic, minced
• 1 15 oz. can Italian style diced tomatoes
• 1/4 cup white wine
• 1/4 cup Olive oil
• 2 tsp Oregano (dried or fresh)
• 2 tsp Basil (dried or fresh)
• 1 tablespoon Thyme (dried or fresh)
• Salt and Pepper to taste

Instructions

1. Preheat the oven to 350. Slice the spaghetti squash in half lengthwise. Dig out the seed, creating an open cavity. Salt and pepper the squash and place on a baking sheet. Bake for 1 hour until the squash slightly brown and soft to the touch. Remove from the oven and let cool.
2. Once cool, create the “spaghetti” with the squash, scooping out with a spoon into a bowl. Set aside. Discard the outer shell.
3. Warm a large, deep skillet, over medium heat add the turkey sausage and brown slowly, turning often abut 4-5 minutes. Remove, setting to a bowl on the side.
4. In the same large, deep skillet, heat the olive oil until shimmering. Add the onions and pepper and sauté until slightly soft. About 5 minutes.
5. Next add, garlic and spices, toss for about 30 seconds
6. Add the 1/4 cup of white wine and deglaze any brown bits that have accumulated on the bottom of the pan.
7. Once the wine is incorporated but not fully absorbed, add the can of tomatoes along with their juices.
8. Add the turkey sausage back to the pan and stir all together.
9. Cover and turn to low. Let simmer 5 minutes to allow a slight sauce to form.
10. Serve over the roasted spaghetti squash. Enjoy!