This super easy Keto Sheet Pan Sausage & Peppers is a delicious recipe the entire family will enjoy! Perfect for weekly meal prep, this low carb sheet pan meal comes together in just minutes, and is dairy free, egg free, nut free, Paleo, and Whole 30 compliant!
This keto sheet pan sausage & peppers recipe is so foolproof that even the most novice of cooks can pull it off. There’s something so fantastic about being able to toss all of your dinner recipe ingredients onto a baking sheet and then pop it into the oven and carry on with your day until it’s finished.
The 40 minutes it takes this keto sheet pan meal to roast gives you time to finish up the kid’s homework, do the dishes, or maybe finally get around to painting your nails! Then simply pull it out of the oven and go directly to the table. Or into your meal prep containers for the week.
And when I tell you this keto sheet pan sausage & peppers recipe is easy, you can see by the above photo that I really mean it! You’re cutting the spaghetti squash in half, slicing up some onions, peppers, and parsley, and laying it all on the sheet pan with your sausage links.
A little salt, pepper, and olive oil and you’re in business.
This method results in perfectly cooked spaghetti squash that easily separates into lovely strands, as well as beautifully browned sausages with a slightly crisp exterior. It really doesn’t get much better!
If you prefer a sauce, you can serve this keto sheet pan sausage & peppers with my easy keto marinara sauce, and if you don’t have an issue with dairy, load it up with some mozzarella or Parmesan cheese!
Keto Sheet Pan Sausage & Peppers
- Total Time: 50 minutes
- Yield: 5 servings 1x
Description
This super easy Keto Sheet Pan Sausage & Peppers is a delicious recipe the entire family will enjoy! Perfect for weekly meal prep, this low carb sheet pan meal comes together in just minutes, and is dairy free, egg free, nut free, Paleo, and Whole30 compliant!
Ingredients
- 1 medium spaghetti squash
- 1 medium red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 package hot or sweet Italian sausage (5 links)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the spaghetti squash in half, scoop out the seeds, and place the halves cut side up on a large baking sheet.
- Cut the onion and peppers into 1/2 inch slices and spread on the baking sheet.
- Place your sausage links on the baking sheet.
- Drizzle everything with olive oil, then sprinkle with salt and pepper.
- Bake for 40 minutes, or until the sausage is browned, and the squash fork tender.
- Remove from the oven and garnish with chopped parsley.
- Use a fork to scrape the spaghetti squash into a pile of strands and serve.
Notes
Net carbs = 7g per serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: keto sheet pan dinners
Nutrition
- Serving Size: 1 sausage, 1/5th veggies
- Calories: 324
- Fat: 26
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
Sandra Dufoe says
Such an easy and very tasty meal it took no time at all to get it ready. My husband loved it.
Kay says
Hubby and I just LOVE this recipe! It’s so easy and filling and includes the veggies l love… we use turkey breakfast sausages that come in a huge pack at Costco which we try to keep a good supply of in the freezer. Have made it several times since finding the recipe. Might do it again tomorrow!
Elizabeth F. says
How is it that the sausages aren’t overcooked, baking them at 400F for 40 minutes? I routinely bake sausages at 400F for about 8-10 min per side (17-18 minutes total) and they’re always well over 165 degrees internal at the 19 minute mark. Wouldn’t 40 minutes totally overdo it?
Mellissa Sevigny says
Sausages are so high fat that they don’t overcook this way, but they get a nicely seared exterior that makes the flavor and texture perfect in my opinion. By all means feel free to cook them for less time if that’s what you prefer.
Elizabeth F. says
Thanks, Mellissa. I suspected that was the case, as you explained. I’ll definitely try this recipe just as posted. Sounds yummy and right up my alley…..easy! :)
Jessica says
Love this easy recipe!! Comes together very fast and always makes enough for leftovers. My husband and I prefer brats to Italian sausage so that’s what we use…always keep some in the freezer, so this recipe is always in the rotation!
Joyce Outlaw says
I’m full. I’m satisfied and I don’t miss the carbs. This is a keeper. Thanks