Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage

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

Ingredients

• 1 medium spaghetti squash, halved and seeded
• 2 tablespoons olive oil, divided
• 0.25 teaspoon salt
• 0.25 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
• 0.5 cup pre-made basil pesto
• 0.25 cup grated Parmesan cheese

Steps

1. 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.
2. On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
3. 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.
4. Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
5. Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.