Sausage, Peppers and Spaghetti Squash Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 package (19 ounces) Johnsonville Italian Sweet Sausage Links, casings removed* (Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
2 T. olive oil
1 1/2 c. fresh fennel, sliced
1/2 c. sweet red pepper, diced
2 T. garlic, minced
6 T. cooking sherry
3 c. cooked spaghetti squash
1/2 c. green onion, diced
1/2 c. green pepper, diced
1 c. fresh tomatoes, diced
salt and pepper to taste
|
|
Directions: |
Directions:Cook spaghetti squash in microwave after scooping out seeds or cook in oven, until done. Shred squash once done and set aside.
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, peppers and garlic in olive oil until tender.
Add the tomatoes, sausage and three 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. (Attractive dish served in squash shell or may serve in a bowl.) |
|
Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30-50 minutes |
Personal
Notes: |
Personal
Notes: Recipe from "Johnsonville Sausage. com"
I like to cook the squash in the microwave for about 10-15 minutes, after cutting it in half anf scooping out the seeds. Once cooked, shred it with a fork to make :squash noodles".
|
|
This recipe for Sausage, Peppers and Spaghetti Squash is from