Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage recipe

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Ingredients

1 medium spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick
1 red bell pepper, chopped
1 onion, chopped
½ cup pre-made basil pesto
¼ cup grated Parmesan cheese

Nutrition Info

647.7 calories
carbohydrate: 24.1 g
cholesterol: 76.4 mg
fat: 51.8 g
fiber: 2.9 g
protein: 21.7 g
saturatedFat: 16.5 g
servingSize: -
sodium: 1342.5 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F. With a fork, pierce squash halves several times. Rub the inside of the halves with 1 tablespoon olive oil. Sprinkle with salt and pepper.

  2. On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.

  3. Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Cook and stir sausage, red pepper, and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.

  4. Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.

  5. Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

Weeknight dinners just got easier with this recipe for roasted spaghetti squash tossed in a skillet of smoked sausage, bell pepper, onion, and pesto.

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