Spaghetti Squash with Chicken Sausage and Vegetables

I really need to think of a better name for this. Zucca di Fuego? Whatever – this is an explosively flavorful dish, not to mention being incredibly healthful.


1 large spaghetti squash
1 tbs olive oil
3 cooked Italian-style chicken sausages, diced
1 green bell pepper, roughly chopped
1 orange bell pepper, roughly chopped
1 red onion, chopped
1 stalk celery, chopped
5 cloves of garlic, minced
1 hot pepper or red pepper flakes, to taste
1 cup sliced mushrooms
1 tbs balsamic vinegar
1 large can fire-roasted diced tomatoes
2 tbs each, fresh basil and oregano, chopped


1. Cut off stem of squash and then cut in half, lengthwise. Scoop out seeds and place face-down in a roasting pan with about 1/2″ of water. Roast at 375 for 50 minutes. Set aside to cool.

2. While squash is cooling, heat oil in large sauté pan. Fry diced sausages for two minutes, then add bell pepper, celery, and onion. Season to taste and sauté for several minutes. Add garlic, mushrooms, and hot peppers, then sauté for an additional few minutes.

3. Add balsamic vinegar and reduce for a minute or two. Add in tomatoes and stir to mix. Season to taste and simmer for 10 minutes. Stir in herbs and simmer for additional 5 minutes.

4. Meanwhile, scrape out squash halves to make “spaghetti.” Top with sauce and grated Parmesan.



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