Recipe by The Kitchen at Johnsonville Sausage
"Craving an Italian pasta treat? This dish uses low carb spaghetti squash instead of pasta!"
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1 (19.76 ounce) package
Johnsonville® Italian Sweet Sausage Links, casings removed
1 1/2 cups
sliced fresh fennel
diced green onion
diced sweet red pepper
diced green pepper
diced fresh tomatoes
Salt and pepper to taste
cooked spaghetti squash
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.
I did not care for 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!
absolutely delicious!! soo good. i ussed stredded chicken instead of sausage and my family really enjoyed it.
Just finished eating this delicious dish! It's very filling and came together pretty quickly, once all of the vegetables were chopped. Like other reviewers, I didn't have any sherry on hand, so I used red wine vinegar and thought it tasted great! I also used spicy Italian sausage since we like some heat in our food. Looking forward to eating the leftovers tomorrow.
Made this this weekend, I didn't have much hope it would have a lot of flavour actually, but I was wrong. 2nd day, even better. i used a combination of Chorizo sausage and Italian sausage (yum). The fennel and sherry are a must have. The ONLY thing I changed was at the end. I was afraid it would be rather dry, so while the veggies etc were still in the pan, I added some of the drained juices back in. Very very delicious. I made lots and am very happy to have the leftovers. One for the recipe box.
I will definitely make this recipe again. My husband and I both really enjoyed it. I did not follow the recipe exactly. I just used what I had in the house. I used Johnsonville Mild ground Italian sausage, green onion, green pepper, a lot of freshly minced garlic, 3 diced tomatoes, 6 tablespoons Merlot, and salt and pepper. I baked the spaghetti squash, cut in half and face down, at 375 degrees for 40 minutes and let it cool.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage, Peppers and Spaghetti Squash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 320
** Calories from Fat: 210
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