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FFD Stuffed Jack
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Spooky Sausage Stuffed Peppers

The perfect healthy Halloween meal, sure to make you smile!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: halloween, pesto, sausage, spaghetti squash, stuffed peppers
Servings: 4

Ingredients

Basil Pesto

  • 1 cup fresh basil
  • 1/4 cup extra virgin olive oil
  • 1/4 cup parmesan cheese shredded
  • 2 cloves garlic
  • 1 tbsp pine nuts
  • 1 tbsp fresh lemon juice about half a lemon

Stuffed Peppers

  • 1 small spaghetti squash yield about 2 cups
  • 4 orange bell peppers
  • 1/4 cup pine nuts
  • 1 lb ground Italian sausage mild or hot depending on preference
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • 1/2 cup chicken broth
  • 1-1/2 cup parmesan cheese shredded
  • 1 tbsp fresh lemon juice about half a lemon
  • 1/2 cup basil pesto
  • salt and pepper to taste

Instructions

Roast the Spaghetti Squash

  • Preheat oven to 375 degrees F, and prepare a baking sheet with parchment paper.
  • Cut the spaghetti squash in half lengthwise, and scrape out the seeds. Brush the insides with olive oil, and sprinkle with salt and pepper.
  • Bake cut-side up at 375 degrees F for 30 minutes, or until noodles start to become tender but still have enough of a bite (it will finish cooking in the peppers, and you don't want it to become mush!). Set aside to cool while you proceed to the next steps.
  • Once cool enough to handle, scrape the flesh with a fork until all the spaghetti squash strands have released from the outer layer. Leave the spaghetti squash in the halves until ready to mix into the filling.

Make the Basil Pesto

  • In a small food processor or blender, combine all of the pesto ingredients, and blend until smooth. Add more olive oil if needed to loosen it up. Set aside.

Prepare the Peppers

  • Using a small knife, carefully cut the tops off the peppers, and remove any seeds and membrane. Save the tops!
  • Using the same knife, carefully cut a jack-o-lantern face out from each pepper as desired.
  • Season the inside of each pepper with a sprinkle of salt.
  • Place the peppers in a baking dish, and fill the bottom of the baking dish with 1 cup of water.

Prepare the Filling

  • In a large, dry skillet, add the pine nuts over medium heat, and toast for about 5 minutes or until golden brown. Place in a small bowl and set aside.
  • In the same skillet, cook the ground sausage over medium high heat until browned, breaking up with a wooden spoon, about 5-7 minutes.
  • Reduce heat to medium, then add the minced garlic and shallot, and stir to combine. Cook until fragrant, 1-2 minutes.
  • Add the broth and shredded cheese, and stir to combine until mixed through and creamy.
  • Add in the cooked spaghetti squash and lemon juice, and stir to combine.
  • Remove pan from heat, then fold in the toasted pine nuts and basil pesto. Add salt and pepper to taste.
  • Stuff each pepper with the filling, and place the pepper tops on top.
  • Cover the baking dish with foil tightly, and bake for 40 minutes at 375 degrees F, or until peppers are tender.

Notes

You could definitely go with store-bought pesto sauce here!
You could also use rice or quinoa in place of the spaghetti squash.