Sausage and Pepper Stuffed Spaghetti Squash

Fall is here and squash is in season! Spaghetti squash is a great noodle replacement but try this stuffed version for a hot and hearty dinner!

Sausage and Pepper Stuffed Spaghetti Squash
Servings: 4

Ingredients
1 (4 lb) spaghetti squash
2 tbsp cold pressed organic olive oil
1 lb italian sausage, out of casing (sweet, spicy, any flavor!)
2 cups sliced bell pepper
1 cup onion, diced
5 cloves garlic, minced
2 tsp Italian Seasoning (mixed herbs-Basil, Oregano, Thyme, Garlic, Marjoram, Rosemary)
1 jar of favorite tomato sauce OR 2 cups homemade sauce
1/2 cup shredded mozzarella (optional)
kosher salt and pepper to taste

Directions

1. Preheat the oven to 350 degrees.
2. Cut the squash in half and scoop out the seeds and pulp from the middle. If you find the squash too difficult, as a last resort you can microwave it for about 3 minutes. But, patience is your best bet!
3. Sprinkle each half with a tablespoon of olive oil and generously season with salt and pepper.
4. Roast for one hour or until the flesh is shreddable with a fork. While the squash cooks in the oven cook the stuffing.
5. Over medium-high heat, cook the sausage while breaking it up. If the sausage starts to stick or burn, add a little olive oil or water to loosen it up and keep it tender.
6. Once the sausage is lightly browned, add in the peppers and onions and cook down, about 7 minutes, or until the meat is dark brown.
7. Add the garlic and italian seasoning to the mix.
8. Add the tomato sauce and cook everything together until the sauce thickens up.
9. Once the squash is fully cooked, remove from the oven and fluff up the shredded inside with a fork.
10. Add half of the stuffing mixture to each squash half.  
11. If cheese is desired top with ¼ cup each half and broil for about 10 minutes or so until the cheese is melted and browned nicely.

Buon Appetito!