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Cooking in the Kitchen at Olum’s: Spaghetti Squash

Sausage and Pepper Stuffed Spaghetti Squash

Serves 4


1 large or 2 small-medium spaghetti squash, sliced in half and seeds removed

1 tablespoon olive oil

1 small onion, chopped

1 red bell pepper, chopped

2 teaspoons garlic, minced

2 Italian sausage (or plant-based sausage)

½ cup shredded cheddar cheese


1. Preheat oven to 350 degrees F.

2. Sliced a spaghetti squash in half and scoop out the seeds. Place cut side down on a baking sheet or baking dish and bake for 40 – 45 minutes, until the squash is tender.

3. Then let the squash cool and scrape it with a fork.

4. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and red bell pepper, saute until tender. Add the garlic and cook for one-minute more.

5. Remove the sausage from its casing and add to the skillet, cook for 10 – 15 minutes, until the sausage is browned and mostly cooked through. Add-in the spaghetti squash and stir together.

6. Stuff the spaghetti squash with the mixture and top with shredded cheddar cheese.

7. Bake for 15 – 20 minutes, until the cheese is melted and the mixture is warmed through.

8. Serve immediately

Logan Pollock

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