“Craving an Italian pasta treat? This dish uses low carb spaghetti squash instead of pasta!” - by The Kitchen at Johnsonville Sausage
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 320 cal
- 16%
- Fat
- 23.3 g
- 36%
- Carbs
- 13.9 g
- 4%
Based on a 2,000 calorie diet
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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."
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