Sausage, Peppers and Spaghetti Squash

Sausage, Peppers and Spaghetti Squash

36

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

servings 320 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 706 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • How do I prepare Spaghetti Squash?
  • Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave-safe dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, or until tender. Let stand covered, for 5 minutes. With fork, "comb" out the strands.
  • (1 serving: 1 cup sausage mixture plus 1/2 cup cooked spaghetti squash); (10g net carbs per serving).

Reviews

36
  1. 44 Ratings

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Most helpful positive review

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...

Most helpful critical review

I did not care for 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...

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 ...

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...

very tasty

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 Itali...

This was an easy and tasty fall meal. I omitted the sausage(did not have any and the sherry)but it still turned out wonderful no complaints from the kids. Used up the last of the garden vegetabl...

Good. I used spicy sausage and grape juice for the sherry.