Pesto Spaghetti Squash Skillet with Hillshire Farm Smoked Sausage
Weeknight dinners just got easier with this recipe for roasted spaghetti squash tossed in a skillet of smoked sausage, bell pepper, onion, and pesto.
Make it with
Ingredients
1 package Smoked Sausage (bias-sliced 1/2-inch thick)
1 medium spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 red sweet pepper, chopped
1 onion, chopped
1/2 cup pre-made basil pesto
1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 400°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.
- On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender. Cool slightly. Shred insides with a fork; set aside.
- 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.
- Add spaghetti squash to skillet and cook and stir until heated through.
- Just before serving, carefully stir in pesto, and sprinkle with Parmesan cheese.
