Sausage, Peppers and Spaghetti Squash

Do you like pasta with sausage and peppers on top? If so, try this low carb alternative that uses spaghetti squash.

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Sausage, Peppers and Spaghetti Squash


  • 1 (19.76 ounce) package Italian Sweet Sausage linkes, casings removed.
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced fresh fennel
  • 1/2 cup diced green onion
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 2 tablespoons minced garlic
  • 1 cup diced fresh tomatoes
  • 6 tablespoons cooking sherry
  • Salt and pepper to taste
  • 3 cups cooked spaghetti squash


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


How to prepare spaghetti squash

  • Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10-12 minutes, or until tender. Let stand covered for 5 minutes. With a fork, comb or tease out the strands.

Servings: 6

Nutritional Information (Per Serving)

Calories: 320

Total Fat: 23.3 g

Cholesterol: 50 mg

Source: (The Kitchen at Johnsonville Sausage)

Last Updated Monday, June 21, 2021 - 03:15 AM.