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Sausage, Peppers and Spaghetti Squash

Sausage, Peppers and Spaghetti Squash

The Kitchen at Johnsonville Sausage

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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:
  • 770 mg
  • 31%

Based on a 2,000 calorie diet

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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Reviews

Pinkcorker
33
11/6/2011

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, so I used that, and left out the green pepper. I really liked this recipe.

jmv
12
7/27/2012

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

larrina
9
10/24/2012

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