This creamy low-carb casserole is loaded with sliced sausage, juicy onions and peppers, and an easy but delicious sauce. It’s all mixed with tender spaghetti squash for the perfect comfort food in a bowl.

Simply Family Favorite!

Creamy Sausage and Pepper Casserole has become a family favorite here in our house. My husband and son love all the cheese and sausage and I love that it has no special or hard-to-find ingredients.

It falls right in place with my favorite meal group, Simple Suppers, because it is pretty easy to pull together.

With only six main ingredients (not counting the spices and salt), you can have a healthy and tasty dinner for the family.

And let me tell you, my friends, it is so creamy and delicious. It has become one of my favorite comfort food casseroles.

If you are familiar with my blog you may have noticed that I don’t have a lot of casseroles in the recipe index. I believe I only have two, and those are my Cheesy Chicken Florentine and Spicy Chicken Shepard’s Pie.

Crazy, right? Many bloggers are known for their amazing casserole recipes, so I am a bit behind in that department but in my defense,  I don’t cook a lot of “fancy” meals.

On a day-to-day basis, I  keep things simple when it comes to our meals. I mean super simple, like meat and steamed veggies.

But from time to time we do enjoy casseroles like this Creamy Sausage and Pepper Casserole. Can you guess what their favorite part of the casserole was?

Did you say the meat? Yep, you guessed it, the meat. I can’t say I blame them because the sausage coated in the creamy cheese sauce is pretty amazing!

Using Spaghetti Squash in Casseroles

Many of my favorite casseroles growing up had pasta or white rice, which made them the greatest comfort food in my eyes.

However, those extra carbs didn’t do my body any favors and they are no longer a part of my daily diet. Thankfully the spaghetti squash I swapped for paste was an easy sub for the noodles.

Matter of fact, I can honestly say I liked it even more than if I had used pasta!

Wow, I just said that I prefer squash to pasta. That right there is a miracle indeed!

I love the way the spaghetti squash has a mild and neutral flavor that allows all of the yummy flavors from the cheesy sauce to soak in.

When people ask me what spaghetti squash tastes like I usually say “nothing”. In my opinion, that is a fair assessment since it is that mild.

For some things tasting like “nothing” isn’t a great trait and can be a bad thing but with spaghetti squash, it is the trait that makes it perfect for my  Creamy Sausage and Pepper Casserole.

If you haven’t tried using this unique veggie in your casseroles or meals I would highly recommend that you give it a chance and check out these tips below!

Tips for Using and Storing Spaghetti Squash

• Always lay the squash on a flat surface and use a large sharp knife to cut it in half carefully. They are very hard at their peak and can be hard to cut.
• Use a large ice cream scoop to easier scoop out the seeds and insides quickly.
• To prepare the squash in the Instant Pot simply cup it in half and clean out the insides. Place one cup of water in the Instant Pot and lay the squash in. Pressure cook for 5-6 minutes for larger squash and 4-5 minutes for smaller ones.  Instant pressure release and remove carefully from the pot and shred with a fork.
• Don’t overcook your squash in the pressure cooker. You want it to still have some crunch but easy to shred. This will keep the squash from getting too mushy in the additional baking time.
• These spaghetti squash are very hardy but make sure when you purchase them that they are still very hard and there are no cuts or bruises.
• Once you have them home store them in n a cool, dry place (preferably 55 to 60 degrees Fahrenheit) for up to 3 months.
• Refrigeration will make the squash spoil quickly, but squash can be stored in the refrigerator for 1-2 weeks.
• Cut squash should be tightly wrapped in plastic wrap and refrigerated.

If you are already a fan of this squash, then you may also want to check out my  Chicken and Squash Dressing where spaghetti squash makes another yummy appearance.

Enjoy friends!

Yield: Servings 8-10

Sausage and Pepper Casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

A filling casserole that features spaghetti squash, plump slices of sausage, veggies, and a creamy and rich cheese sauce. A perfect way to get your family to eat their veggies!

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Ingredients

• 4 cups of cooked Spaghetti Squash
• 1 cup of red onion, chopped
• 1 cup bell peppers, chopped
• 24 ounces Hillshire Farms Beef Kielbasa
• 15 ounces diced tomatoes
• 4 ounces cream cheese
• 1 cup shredded cheese of choice
• 2 teaspoons garlic powder
• 1 teaspoon Italian Seasoning
• 1 teaspoon onion powder
• 1 teaspoon salt

Instructions

1. Add the cooked spaghetti squash and the sliced sausage to a large mixing bowl and set it aside.
2. Add the onion and pepper mix, and the tomatoes to a skillet and cook until the peppers are soft.
3. Next, stir in the softened cream cheese and mix until all the cream cheese is melted and incorporated. There should be no lumps.
4. Once your cream cheese is combined add in the sausage and squash.
5. Stir in half of the shredded cheese and the spices to the mixture and stir well. Taste and adjust spices if desired.
6. After you have mixed the casserole thoroughly pour it into a 9 x 13 baking dish and top with the remaining shredded cheese.
7. Place the casserole in a preheated 350-degree oven and bake it for 40-45 minutes until bubbling and brown on top.
8. Let the casserole sit for 5 minutes before serving.

Notes

If you don't want to bake this casserole you can make it on the stovetop in a very large skillet.

Nutrition Information

Yield

8
Amount Per ServingCalories 309Total Fat 24gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 14gCholesterol 61mgSodium 1031mgCarbohydrates 12gFiber 2gSugar 6gProtein 10g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

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Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!