It combines italian sausage, various peppers, onions and fresh spinach. I love mushrooms and would recommend sauteing these up as well if you also enjoy them - I did not add them for this recipe however, because mushrooms are one fungus Steve is definitely afraid of.
Sauteed Vegetable and Italian Sausage Spaghetti Squash
1 medium spaghetti squash, cooked and shredded
1 lb hot italian sausge (I also like to use the four cheese by Johnsonville)
3/4 c various peppers, diced
2 cloves garlic, chopped
1 large onion, diced
1/2 c broccoli florets
1 TBSP olive oil
1/2 tsp Greek Seasoning
salt and pepper to taste
1 TBSP Butter
1/4 C Parmesan cheese
Preheat oven to 375 degrees. Cut off bottom and top of spaghetti squash, then slice down the middle lengthwise.
Drizzle with olive oil, then season with salt and pepper. Place flesh down in baking dish and cook for 25-30 minutes or until flesh easily scrapes into "noodles" with a fork.
Season with greek seasoning, salt and pepper. Add butter and parmesan and cook for 1-2 more minutes or until melted. Serve immediately.
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