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.

Decrease Font Size
Increase Font Size

Sausage, Peppers and Spaghetti Squash

Ingredients

  • 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

Directions

  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.

Footnotes

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: Allrecipes.com (The Kitchen at Johnsonville Sausage)

Last Updated Thursday, January 18, 2018 - 06:23 AM.