Sausage, Peppers and Spaghetti Squash18 Reviews
“Craving an Italian pasta treat? This dish uses low carb spaghetti squash instead of pasta!” - by The Kitchen at Johnsonville Sausage
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 320 cal
- 23.3 g
- 13.9 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 hand,..." See more so I used that, and left out the green pepper. I really liked this recipe."
"My family loves this recipe - I used red wine vinegar in place of cooking sherry, because I don't have cooking sherry. Delicious!..." See more"
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