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Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"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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Ingredients

1 h 8 m servings 648 cals
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 648 calories; 51.8 g fat; 24.1 g carbohydrates; 21.7 g protein; 76 mg cholesterol; 1343 mg sodium. Full nutrition

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