Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage Recipe

"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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  • 1 medium spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 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
  • 1/2 cup pre-made basil pesto
  • 1/4 cup grated Parmesan cheese
  • Directions

  • Prep
  • Cook
  • Ready In
    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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