Sausage, Peppers & Spaghetti Squash
Sausage, Peppers & Spaghetti Squash
This spaghetti squash recipe includes Johnsonville Sausage and will likely become a favorite meal that is quick and easy to make.
Ingredients
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1
package
(19 ounces) JOHNSONVILLE Fresh Italian Sweet Sausage Links, casings removed
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2
tablespoons
olive oil
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1-1/2
cups
sliced fresh fennel
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1/2
cup
diced green onion
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1/2
cup
diced red bell pepper
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1/2
cup
diced green pepper
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2
tablespoons
minced garlic
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1
cup
diced fresh tomatoes
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6
tablespoons
cooking sherry, divided
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Salt and pepper, to taste
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3
cups
cooked spaghetti squash
REVIEWS
Directions
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In a large skillet, cook and crumble sausage over medium heat until sausage is browned and the internal temperature is 160°F; about 10 minutes. Drain if desired. Remove and keep warm.
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In the same skillet, cook and stir the fennel, green onions, red and green peppers and garlic until tender; about 5 minutes.
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Add the sausage, tomatoes and 3 tablespoons sherry; cook and stir until heated through. Add salt and pepper. Just before serving, stir in remaining sherry.
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Serve hot over spaghetti squash.
Sizzling Sausage Grill Plus Preparation:
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Cook sausage according to directions for Johnsonville Sizzling Sausage Grill Plus. Cool slightly; cut into ½-inch coin-slice pieces.
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In a skillet, cook and stir the fennel, green onions, red and green peppers and garlic until tender; about 5 minutes.
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Add the sausage, tomatoes and 3 tablespoons sherry; cook and stir until heated through. Add salt and pepper. Just before serving, stir in remaining sherry.
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Serve hot over spaghetti squash.
Cooked Spaghetti Squash Preparation:
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Cut squash in half lengthwise; remove seeds.
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Place squash cut sides up in a microwave-safe dish with 1/4 cup water.
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Cover with plastic wrap and cook on high; 10-12 minutes, or until tender.
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Let stand covered, for 5 minutes.
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Use a fork to "comb" out the strands.
