Pesto Spaghetti Squash Sausage Skillet

• Gluten free
• Paleo

• Meat

  • 4 Turkey or chicken sausages

• Produce

  • 3 cloves Garlic
  • 1 Onion
  • 1 Spaghetti squash, medium
  • 1 Sweet pepper

• Condiments

  • 1/2 cup Basil pesto

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/2 cup basil pesto
• 1 medium spaghetti squash
• Salt and pepper to taste
• 4 turkey or chicken sausages
• 2 tablespoons olive oil
• 1 onion
• 1 sweet pepper
• 3 cloves garlic
• 1 medium spaghetti squash, cut in half and seeds discarded
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1 sweet pepper, diced
• 1 medium onion, finely diced
• 4 chicken or turkey sausages, sliced 1/4-in thick
• 1/2 cup prepared basil pesto
• Shredded Parmesan cheese for topping, optional

Directions

• Preheat oven to 400F. Prick spaghetti squash halves with a fork several times and rub inside with 1 tablespoon oil. Season with salt and pepper. Place squash flesh side-down on a greased baking sheet. Bake spaghetti squash at 400F 40-45 minutes or until squash is tender. Allow squash to cool slightly, then shred squash inside with a fork and place spaghetti squash in a bowl. Set aside.
• In a large skillet over medium-high heat, heat remaining oil until hot. Saute onion and sausage 5-7 minutes until lightly golden.
• Add spaghetti squash to skillet and stir occasionally until squash is heated through. Stir pesto into squash and season skillet with salt and pepper to taste. Sprinkle with Parmesan cheese if desired. Serve spaghetti squash warm. Enjoy!

Nutrition