Sausage, Peppers and Spaghetti Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Craving an Italian pasta treat? This dish uses low carb spaghetti squash instead of pasta! Ingredients:
1 (19.76 ounce) package johnsonville® italian sweet sausage links, 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.
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