Spaghetti Squash with Italian Sausage Onions and Peppers

Our Community Support Agriculture (CSA) farm share is ending in a few weeks. We are mostly getting apples, pears, peppers, and squashes from local farms. We had a spaghetti squash this week and I remember the last time I made a spaghetti squash parmigiana my family almost revolted. They wanted meat with the dinner. Being that we are down to 2 I needed to make a dish that we could take and make the leftovers into something completely new.

Verdict: We had 1 lb. of Italian sausage links, a half jar of Rao pasta, a small spaghetti squash, a red pepper, and an onion. This was perfect. We used all the squash and sauce up. The Italian sausage we cooked but knew we would have leftovers with the onions and peppers. The sausage, onions, and peppers added a delicious flavor to the squash. Normally I am not a fan of squashes but this one was good as it took on the flavors of the sauce and sausage. To see the next dish we made with the sausage, onions and peppers tune in tomorrow.

Spaghetti Squash with Italian Sausages with Onions and Peppers

  • Servings: 3-4 servings
  • Difficulty: easy
  • Print


  • 1 spaghetti squash, smallish for 2
  • 2 teaspoons extra-virgin olive oil
  • Sprinkle of salt and pepper
  • 1 lb. Italian Sausage links
  • 1/2 – 1 jar of your favorite spaghetti sauce or homemade sauce
  • 1 large red or green pepper
  • 1 small onion, thinly sliced
  • 2 tablespoons butter
  • Parmesan cheese for topping if desired


  1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet.
  2. Use a sharp knife to cut off the top and bottom of the spaghetti squash to slice through it from top to bottom to divide it in half.
  3. Scoop out the seeds and discard. Rub the oil over the inside of the squash. Sprinkle salt and pepper lightly over the squash, then place them cut-side down on the baking sheet.
  4. Bake for 40 to 55 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. A larger squash may take longer.
  5. While the squash is baking when you have about 30 minutes left begin making onions and peppers. Melt butter in pan and add onions over medium low heat. Cook low and slow stirring occassionally. Add peppers as onions turn translucent. Stir to keep from burning.
  6. Cook the sausages in preferred method. Fry, grill, etc…. until cooked through.
  7. Once the squash is done baking, fluff the interiors with a fork.
  8. Serve warm with sauce over a serving of squash, topped with a sprinkling of Parmesan cheese, topped with a sausage and onions and peppers as desired.

5 Comments Add yours

  1. Gail says:

    Mmmm. Deliciousness. 😋🍂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!!

      Liked by 1 person

  2. syl65 says:

    Interesting combo worth biting into. Hope you and your family are doing well, Marci 🙏🏽

    Liked by 1 person

    1. koolaidmoms says:

      Thank you, Sylvester! We are adjusting to new paths.


      1. syl65 says:

        You’re welcome and I can understand that.


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