Sausage, Peppers & Spaghetti Squash

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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

  • 1pkg.
    (19 oz.) Johnsonville® Italian Sweet Sausage Links, casings removed
  • 2Tbsp.
    olive oil
  • 1-1/2cups
    fresh fennel, sliced
  • 1/2cup
    green onion, diced
  • 1/2cup
    sweet red pepper, diced
  • 1/2cup
    green pepper, diced
  • 2Tbsp.
    garlic, minced
  • 1cup
    fresh tomatoes, diced
  • 6Tbsp.
    cooking sherry
  • salt and pepper to taste
  • 3cups
    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.

Sausage, Peppers & Spaghetti Squash