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 Finisher Salt

Himalayan Salt & Pink Peppercorn Finisher is included in

Italian Zest Seasoning

Italian Zest Seasoning is included in

INSTRUCTIONS

  1. 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. 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. 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. 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. 5 Put back in the oven and bake for another 5-7 minutes until the cheese melts. Top with fresh basil and enjoy!

Baked Sausage & Peppers Stuffed Spaghetti

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