Pesto Spaghetti Squash Skillet with Hillshire Farm Smoked Sausage

asian european greek italian mediterranean middle eastern region thai sauce main savory umami medium fast

Prep

22 min

Cook

60 min

Total

82 min

Ingredients (9)

1 medium spaghetti squash, halved and seeded g

2 tablespoons olive oil, divided g

¼ teaspoon salt g

¼ teaspoon ground black pepper g

1 (14 ounce) package Hillshire Farm smoked sausage, bias-sliced 1/2-inch thick g

1 onion, chopped g

1 red bell pepper, chopped g

½ cup basil pesto g

¼ cup grated Parmesan cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with aluminum foil.

Pierce squash halves several times with a fork. Rub insides with 1 tablespoon olive oil; season with salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.

Bake in the preheated oven until very tender, 45 to 50 minutes. Cool squash slightly.

Meanwhile, heat remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add sausage, onion, and bell pepper; cook and stir until sausage is browned and onion and bell pepper are crisp-tender, 6 to 8 minutes.

Shred squash flesh with a fork; add to skillet. Cook and stir until heated through, about 2 minutes.

Carefully stir in pesto and sprinkle with Parmesan cheese just before serving.