Italian Sausage Spaghetti Squash Skillet

🧂 Ingredients

• 1 medium spaghetti squash
• 1 tablespoon extra virgin olive oil
• salt
• pepper
• 1 1/2 pounds sausage

  (cut into 1/2 thick rounds or slices)
• 2 red bell peppers

  (diced)
• 1 onion

  (diced)
• 4 cloves garlic

  (minced)
• 1 tablespoon Italian seasoning
• 2 tablespoons tomato paste
• 1 cup heavy cream
• 1/3 cup Parmesan cheese
• fresh parsley

  (optional)

Instructions

• 1 Preheat your oven to 350°F.
• 2 Cut the squash in half length-wise and remove the seeds. Place on a sheet pan.
  Drizzle with olive oil and season with salt and pepper.
• 3 Roast at 350°F for 45-60 minutes or until tender.
• 4 Use a fork to scrape out strands of squash that resemble spaghetti.
• 5 While the squash is roasting, heat a large skillet over medium and add the
  sausage. Cook until heated through and browned to your liking, about 5-10
  minutes.
• 6 Remove to a plate and tent with aluminum foil to keep warm.
• 7 There may be enough oil from the sausage left in the pan, but if not add a
  drizzle of olive oil and the diced peppers and onion. Season with just a pinch
  of salt and pepper.
• 8 Cook, stirring often, for 3-5 minutes or until softened.
• 9 Stir in the garlic and cook an additional 30 seconds.
• 10 Add the Italian seasoning, tomato paste and heavy cream to the skillet and stir
  to blend well. Raise the heat and cook 1-2 minutes or until the cream is hot and
  bubbly, stirring often.
• 11 Turn off the heat and stir in the Parmesan cheese until melted and well
  combined.
• 12 Add the sausage back to the skillet, along with the spaghetti squash. Toss to
  coat evenly. Taste and season with salt and pepper if needed. 
• 13 Garnish with fresh parsley, if desired.

Nutrition Info