Ingredients
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1 spaghetti squash, halved lengthwise
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6 links Italian chicken sausage, casings removed
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1 head broccoli, cut into bite-size pieces
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1 green bell pepper, cut into bite-size pieces
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1 pinch chopped fresh basil, or to taste
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1 pinch chopped fresh rosemary, or to taste
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1 pinch Italian seasoning (such as Mrs. Dash®), or to taste
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1 tablespoon olive oil
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⅓ (7 ounce) container pesto, or to taste
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10 sun-dried tomatoes
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
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Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
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Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Cook's Notes:
If you've never cooked with pesto before, don't think of it as spaghetti sauce. A little bit goes a long way! The jars are usually about 1/3 of the size of a spaghetti sauce jar. I'll typically be able to make 3 meals with 1 jar. Just throw the extra in the fridge and save for next time.
Be sure to avoid canola oil in your pesto sauce and sun-dried tomatoes. Also, keep heat on low once you start adding olive oil and pesto sauce.
Nutrition Facts (per serving)
460 | Calories |
26g | Fat |
42g | Carbs |
22g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 460 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 8g | 39% |
Cholesterol 37mg | 12% |
Sodium 1825mg | 79% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 8g | 28% |
Total Sugars 20g | |
Protein 22g | 45% |
Vitamin C 83mg | 92% |
Calcium 204mg | 16% |
Iron 6mg | 36% |
Potassium 2154mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.