Ingredients

• 1 (19.76 ounce) package Italian Sweet Sausage linkes, casings removed.
• 2 tablespoons olive oil
• 1 1/2 cups sliced fresh fennel
• 1/2 cup diced green onion
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green pepper
• 2 tablespoons minced garlic
• 1 cup diced fresh tomatoes
• 6 tablespoons cooking sherry
• Salt and pepper to taste
• 3 cups cooked spaghetti squash

Directions

1. In a large skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, saute the fennel, green onion, red and green peppers and garlic until tender. Add the tomatoes, sausage and 3 tablespoons sherry; cook and stir until heated through. Add salt and pepper to taste. Just before serving, stir in remaining sherry. Serve hot over spaghetti squash.

Footnotes

How to prepare spaghetti squash

• Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10-12 minutes, or until tender. Let stand covered for 5 minutes. With a fork, comb or tease out the strands.

Servings: 6

Nutritional Information (Per Serving)

Calories: 320

Total Fat: 23.3 g

Cholesterol: 50 mg

Source: Allrecipes.com (The Kitchen at Johnsonville Sausage)