Sausage, Peppers & Spaghetti Squash

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IngredientsSausage, Peppers & Spaghetti Squash

  • 1 package (19 ounces) Italian Sausage Links, cut into 1/4″ coins.  Your choice whether you use sweet, mild, medium or hot sausage.
  • 2 tablespoons olive oil
  • 1-1/2 cups fresh fennel, sliced
  • 1/2 cup green onion, diced
  • 1/2 sweet red pepper, julienne sliced
  • 1/2 sweet yellow pepper, julienne sliced
  • 1/2 green pepper, julienne sliced
  • 2 tablespoons garlic, minced
  • 1 cup fresh tomatoes, diced
  • 6 tablespoons cooking sherry
  • Salt and pepper to taste
  • 1 spaghetti squash


Baking the Spaghetti squash

  1. Prick the spaghetti squash all over with a metal skewer or fork so it will not burst while baking.
  2. Place whole squash in a shallow baking pan.
  3. Bake in preheated 375 F oven for 1 hour.
  4. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
  5. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
  6. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.

Sausage & Peppers

  1. In a large skillet, cook sausage until no longer pink; drain and set aside.
  2. In the same skillet, sauté the fennel, green onion, peppers and garlic in olive oil until tender.
  3. Add the tomatoes, sausage and three tablespoons sherry; cook and stir until heated through.
  4. Add salt and pepper to taste.
  5. Just before serving, stir in remaining sherry.
  6. Serve hot over spaghetti squash.


Place package of sausage in freezer an hour before slicing.  This will help in cutting coins

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Posted in Peppers & Spaghetti Squash, Sausage Tagged with: ,

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