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Reviews Date product posted
Thu February 5, 2004
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Description: Craving an Italian pasta treat? Then try this dish that uses low carb spaghetti squash instead of pasta. Sweet basil-seasoned sausage, sherry and fennel give this recipe a sweet, yet savory edge.
Ingredients: · 1 (19.76 ounce pkg.) Johnsonville Sweet Italian Sausage remove casing, crumble, cook and drain
· 2 Tbsp. olive oil
· 2 Tbsp. garlic
· 1/2 cup green onion, diced
· 1½ cups fresh fennel (anise), sliced
· 1/2 cup red pepper, diced
· 1/2 cup green pepper, diced
· 1/2 cup yellow pepper, diced
· 1 cup fresh tomatoes, diced
· 6 Tbsp. cooking sherry, divided
· Salt and pepper to taste
How To Prepare: Place olive oil into a large pan; add garlic, onion, fennel and peppers, sauté until tender. Add diced tomato and 3 tablespoons of cooking sherry into pan and cook until warm. Combine with sausage mixture, salt and pepper to taste. Blend in 3 additional tablespoons of cooking sherry into mixture prior to serving over spaghetti squash.
Number of Servings: six
Carbs per serving - include all nutritional information if known: 10 grams
Effort (Easy, Average, Difficult): Easy

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