Sausage, Peppers and Spaghetti Squash Recipe

Sausage, Peppers and Spaghetti Squash Recipe

  • 1 (19.76 ounce) package JohnsonvilleĀ® Italian Sweet Sausage Links, casings removed
  • 2 tablespoons olive oil
  • 1 1/2 cups sliced fresh fennel
  • 1/2 cup diced green onion
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 2 tablespoons minced garlic
  • 1 cup diced fresh tomatoes
  • 6 tablespoons cooking sherry
  • Salt and pepper to taste
  • 3 cups cooked spaghetti squash
  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.