Baked Sausage & Peppers Stuffed Spaghetti

LS Low Sodium

Baked Sausage & Peppers Stuffed Spaghetti is a delectable fusion of Italian and American cuisine. This hearty dish combines al dente spaghetti with savory sausage, roasted peppers, and a blend... Read More

PREP TIME

15 minutes
COOK TIME

35 minutes
DIFFICULTY

Easy

Ingredients

2 plant based sausages
1 pepper, sliced lengthwise
1 medium onion, sliced
2 cloves garlic
1 spaghetti squash
1 cup mozzarella style cheese
1 cup marinara
1 tbsp FlavorGod Italian Zest
FlavorGod Himalayan Salt & Pink Peppercorn
Olive oil
2 tbsp butter

FLAVORS USED IN THIS RECIPE

(2 FLAVORS)

Himalayan Salt & Pink Peppercorn Finisher is used in this recipe

The Himalayan Pink Salt and Pepper is the first of its kind. We add this to every single dish because it's that extra kick a dish needs in addition to our seasonings.

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Italian Zest Seasoning is used in this recipe

Unlock the flavors of Italy with FlavorGod Italian Zest Seasoning. A fresh blend of herbs & spices that will transport you to the Mediterranean. Buon appetito!

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INSTRUCTIONS

1 Slice your spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with Himalayan Salt & Pink Peppercorn to your taste, then bake at 400 degrees for 30 minutes, face down.
2 While the squash is cooking, sauté your sliced onions and peppers in olive oil for about 3-4 minutes, then add in chopped garlic and sliced sausages. Sauté until lightly browned or to your liking. Remove from heat and set aside.
3 Remove squash from the oven and let it cool. Then, using a fork, start to pull the spaghetti-like strands up from the squash.
4 Add 1 tbsp butter, FlavorGod Italian Zest, and 1/2 cup marinara to each half of the spaghetti squash. Mix well, then top with the sausage and peppers mixture, followed by the mozzarella shreds.
5 Put back in the oven and bake for another 5-7 minutes until the cheese melts. Top with fresh basil and enjoy!