Creamy Italian Spaghetti Squash Skillet

Creamy Italian Spaghetti Squash with red peppers, onion, garlic, cherry tomatoes, zucchini, Italian sausage, and parmesan. Using your favorite jarred (or homemade) alfredo sauce makes this dish easy to put together for a tasty dinner. It tastes so good you’ll even fool the little ones into eating their veggies.

You’ll first have to bake your spaghetti squash before putting this dish together. The longest part of this recipe is waiting on the squash to cook. After it’s done the rest is a cinch to put together!

Baked Spaghetti Squash

Instructions

• Preheat Oven to 400
• Cut the squash in half lengthwise. * Use a heavy duty large grip knife. They can be hard to get started.*
• Scoop out all the seeds. This is my homegrown squash so I’m choosing to rinse a handful of seeds and keep for this growing season. Discard what you don’t want to use for gardening.
• Drizzle the inside with Extra Virgin Olive Oil
• Salt and Pepper to taste
• Line a baking sheet with parchment paper for super easy clean up
• Place cut side down
• Bake for 45-50 minutes
• Remove from oven * be careful when flipping the squash over as it creates a little pocket of steam*
• Shred using a fork, put in a bowl and set aside

Creamy Italian Spaghetti Squash Skillet

Ingredients:

• 1 spaghetti squash, cooked and shredded
• 3 Tablespoons Extra Virgin Olive oil (or your favorite oil)
• 1 lb Italian sausage, sliced or you can remove from casing
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 Tablespoons garlic, minced
• 1 cup cherry tomatoes, halved
• 1 zucchini, chopped
• 16 oz jar of Alfredo sauce *or homemade*
• 1/2 cup Parmesan cheese, shredded (can use more or less depending on your preference. Mozzarella is good too)
• salt and pepper to taste

Instructions:

1. In a large skillet over medium low heat add olive oil and saute the Italian sausage until no longer pink. About 5 minutes
2. Add red bell pepper, onions, garlic and cherry tomatoes
3. Saute uncovered for about 4-5 minutes
4. Add zucchini, stir well and cover with lid for 2 minutes.
5. Uncover, toss in spaghetti squash
6. Add alfredo sauce tossing well
7. Cover and low simmer for 5 minutes
8. Top with cheese
9. Serve right away