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Ingredients

1 medium spaghetti squash, halved and seeded 2 tablespoons olive oil, divided ¼ teaspoon salt ¼ 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 ½ cup pre-made basil pesto ¼ cup grated Parmesan cheese

Nutrition Info

647.7 calories carbohydrate: 24.1 g cholesterol: 76.4 mg fat: 51.8 g fiber: 2.9 g protein: 21.7 g saturatedFat: 16.5 g servingSize: - sodium: 1342.5 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

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.
On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
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.
Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

4 servings

Weeknight dinners just got easier with this recipe for roasted spaghetti squash tossed in a skillet of smoked sausage, bell pepper, onion, and pesto.