Sausage and Peppers Stuffed Spaghetti Squash Recipe

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Spaghetti Squash has been our favorite vegetable in our house forever! This Sausage and Peppers Stuffed Spaghetti Squash is another spaghetti squash recipe that got amazing reviews when I made it for dinner!

Spaghetti Squash stuffed with Italian sausage, peppers, onions, diced tomatoes, seasoning and topped with provolone cheese! Oh yum! Such a tasty twist on our delicious sausage and peppers!

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 are 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.

Notes

Net carbs are 13g net carbs per serving. 
to see the complete recipe please, please visit the article here

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