This recipe is the undisputed BEST way to prepare spaghetti squash!
- 1 spaghetti squash, halved, with seeds removed
- 2 tbsp olive oil
- 1 pound sausage, casings removed, or thinly sliced
- 1 red bell pepper, diced
- 24 oz tomato sauce (marinara works well). I always roast my summer tomatoes and freeze them for the winter and that's what I use.
- 3 tbsp capers, drained
- 1/4 cup green olives
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1 cup grated cheddar
- 1/2 cup grated mozzarella
Preheat the oven to 400 degrees F. Sprinkle squash halves with salt and pepper and place, cut side down on an oiled baking sheet,. Sprinkle with salt and pepper. Bake for 30-40 minutes, or until it can be pierced with a fork. Set aside until it’s cool enough to handle. (I tend to do this step earlier in the day so that dinner prep is fast and easy)
Reduce the oven temperature to 375 degrees F.
Meanwhile, add the olive oil to a large skillet on medium-high heat. Add the sausage and cook, breaking it up. When it’s nearly cooked through, add the bell pepper and cook until the peppers have softened.
Add the pasta sauce, capers, olives, salt and pepper and stir to combine.
When the squash is cool enough to handle, shred the flesh with a fork, creating spaghetti-like strands, and add them into a 13″x9″ casserole dish. Discard the squash skins. Pour the sauce over the spaghetti squash and mix it together until it’s totally combined.
Sprinkle with the cheddar and mozzarella cheeses.
Bake for 25 to 30 minutes, or until bubbling and the cheese has browned slightly.