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.

  • 15min
  • 50min
  • 9
  • 4
  • 1 medium spaghetti squash, halved and seeded
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 package Smoked Sausage
  • 1 red sweet pepper, chopped
  • 1 onion, chopped
  • 1/2 cup pre-made basil pesto
  • 1/4 cup grated Parmesan cheese
  1. 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.
  2. 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.
  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. Add spaghetti squash to skillet and cook and stir until heated through.
  5. Just before serving, carefully stir in pesto, and sprinkle with Parmesan cheese.