Sausage, Peppers and Spaghetti Squash Recipe -
Sausage, Peppers and Spaghetti Squash Recipe

Sausage, Peppers and Spaghetti Squash

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  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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  • 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 More Reviews

Most Helpful Positive Review
Nov 06, 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.

Most Helpful Critical Review
Oct 15, 2012

I did not care for this recipe.

Jul 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!

Oct 24, 2012

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

Oct 09, 2012

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.

Oct 22, 2012

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.

Apr 01, 2012

very tasty

Oct 12, 2012

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.


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  • Calories
  • 320 kcal
  • 16%
  • Carbohydrates
  • 13.9 g
  • 4%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 706 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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