Sausage and Peppers Stuffed Spaghetti Squash
This Sausage and Peppers Stuffed Spaghetti Squash is another spaghetti squash recipe that got amazing reviews when I made it for dinner!
Servings 8
Calories 540kcal
Ingredients
- 1 large spaghetti squash
- 2 pounds Italian sausage sliced
- 1 large green pepper sliced
- 2 small onion sliced
- 15.4 oz diced tomatoes Use a No sugar added Canned diced tomatoes
- 15.4 oz tomato sauce Use a low carb tomato sauce like Rao's Marinara
- 4-6 slices of provolone cheese
- salt to taste
- pepper to taste
- 2 teaspoon garlic powder
- 1 tablespoon Italian seasoning
Instructions
- Wash and slice the sausage, onions, and green peppers.
- Spray crockpot with Nonstick Spray. Add sausage, sliced peppers, onions, diced tomatoes, tomato sauce, Italian seasoning, garlic to the crockpot. Stir to mix everything together. Turn crockpot on high for 6 hours, stir occasionally while it cooks.
- About an hour before the crockpot sausage and peppers is done preheat oven to 375 degrees.
- Cut the spaghetti squash in half and scoop out the seeds with a spoon.
- Lay skin side down on a rimmed sheet pan that is lined with aluminum foil.
- Bake for 45 mins or until cooked to a touch with a fork. Once the squash is cooked scrape the flesh with a fork to create noodles and place the spaghetti squash noodles into a large mixing bowl.
- Add the sausage, peppers and onions mixture into the noodles and stir until combined. Place the mixture back into the squash shells and top with the provolone cheese slices.
- Place the squash under the broiler until the cheese is melted.
Video
Notes
Net carbs is 13g net carbs per serving.
Nutrition
Serving: 2g | Calories: 540kcal | Carbohydrates: 17g | Protein: 22g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 96mg | Sodium: 974mg | Potassium: 515mg | Fiber: 4g | Sugar: 6g | Vitamin A: 355IU | Vitamin C: 23mg | Calcium: 170mg | Iron: 2mg