Sausage, Pepper, and Spaghetti Squash Bake

Ingredients

• 1 medium (about 3 lbs) spaghetti squash
• 12 oz low-sodium Italian turkey sausage
• 2 bell peppers, sliced
• 1 cup crushed tomatoes, no salt added
• 1 yellow onion, diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano(optional)
• 1/2 tsp black pepper(optional)
• 2 tbsp fresh basil, chopped(optional)

Instructions

1. 1

   Preheat oven to 400°F. Halve spaghetti squash, scoop out seeds, brush cut sides with 1 tbsp olive oil, and place cut-side down on a baking sheet.

2. 2

   Roast squash for 40 minutes until strands pull away easily with a fork.

3. 3

   While squash roasts, heat remaining olive oil in a large skillet over medium heat. Remove sausage from casings and brown for 5-6 minutes, breaking into crumbles.

4. 4

   Add onion, bell peppers, and garlic; cook 6-7 minutes until softened.

5. 5

   Stir in crushed tomatoes, oregano, and black pepper; simmer 8-10 minutes until slightly thickened.

6. 6

   When squash is done, shred flesh into strands with a fork and transfer to a 9x13 baking dish.

7. 7

   Toss squash with the sausage-pepper sauce, top with fresh basil, and bake 10 minutes at 400°F. Rest 5 minutes before serving.