Sausage, Peppers & Spaghetti Squash

4 of 5 Average Rating (1 total reviews)
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Craving an Italian pasta treat? This dish uses low carb spaghetti squash instead of pasta!

  • Servings: 6

Sausage, Peppers & Spaghetti Squash

What you need

  • 1 package
    (19 ounces) JOHNSONVILLE® Italian Sweet Sausage Links, casings removed* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
  • 2 tablespoons
    olive oil
  • 1-1/2 cups
    fresh fennel, sliced
  • 1/2 cup
    green onion, diced
  • 1/2 cup
    sweet red pepper, diced
  • 1/2 cup
    green pepper, diced
  • 2 tablespoons
    garlic, minced
  • 1 cup
    fresh tomatoes, diced
  • 6 tablespoons
    cooking sherry
  • salt and pepper to taste
  • 3 cups
    cooked spaghetti squash

Preparation

  • 1
    In a large skillet, cook and crumble sausage until no longer pink; drain and set aside.
  • 2
    In the same skillet, sauté the fennel, green onion, peppers and garlic in olive oil until tender.
  • 3
    Add the tomatoes, sausage and three tablespoons sherry; cook and stir until heated through.
  • 4
    Add salt and pepper to taste.
  • 5
    Just before serving, stir in remaining sherry.
  • 6
    Serve hot over spaghetti squash.

4 of 5 Average Rating (1 total reviews)
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Great flavor, creative recipe!

by mcbetts 1 year ago
This was a flavorful, creative recipe. The combination of sausage and bell peppers is an old favorite, but adding tomatoes added a nice touch of sweetness, and the fennel was great, really amplified by the sherry. To roast the spaghetti squash: Cut it in half and place in a baking dish, cut side down. Put enough water in the baking dish to come up to about 1/2 inch, then cover with aluminum foil. Roast in a 375 degree oven for 45 minutes, turn the squash over, re-cover with foil, and roast for another 15 minutes. Allow to cool, scoop out the seeds, and then scoop out the "spaghetti" into a mixing bowl with a fork.
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