This dish features roasted spaghetti squash that is perfectly al dente, accompanied by caramelized Italian sausage, peppers, and onions, all topped with a creamy cheesy béchamel sauce for a deliciously elevated meal.
1: Preheat oven to 400°F.
2: Wash, half, and de-seed the squash; season with olive oil, salt, and pepper and roast open side down for about 45 minutes.
3: In the meantime, sauté the peppers and onions in olive oil with salt and pepper until caramelized and set aside.
4: Take sausage out of the casing, crumble it up, and cook until golden; mix with the caramelized peppers and onions.
5: To make the Béchamel, melt butter over medium heat, stir in flour and slowly incorporate the milk; season with salt and pepper and keep covered.
6: Once the squash is roasted, tear the strings apart with a fork; add the sausage mix, Béchamel, cheeses, and sage leaves on top and roast at 450°F on the top rack for about 10 minutes until the cheese is bubbly and enjoy!
7: Note: Rub sage leaves with olive oil so they won’t burn!
