Sausage, Peppers and Spaghetti Squash

Sausage, Peppers and Spaghetti Squash


"Craving an Italian pasta treat? This dish uses low carb spaghetti squash instead of pasta!"


{{adjustedServings}} servings 320 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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  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 do I 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 to 12 minutes, or until tender. Let stand covered, for 5 minutes. With fork, "comb" out the strands.
  • (1 serving: 1 cup sausage mixture plus 1/2 cup cooked spaghetti squash); (10g net carbs per serving).
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  1. 44 Ratings


This was delicious. I used apple cider vinegar and water as a substitute for the sherry, since I don't use alcohol. I put it all in at once, so it had time to blend. I had a lot of red pepper on...

My family loves this recipe - I used red wine vinegar in place of cooking sherry, because I don't have cooking sherry. Delicious!

absolutely delicious!! soo good. i ussed stredded chicken instead of sausage and my family really enjoyed it.