Italian Chicken Pesto with Spaghetti Squash

Name: Italian Chicken Pesto with Spaghetti Squash
Cuisine: Europian,Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 spaghetti squash

halved lengthwise

6 links Italian chicken sausage

casings removed

1 head broccoli

cut into bite-size pieces

1 green bell pepper

cut into bite-size pieces

1 pinch chopped fresh basil

or to taste

1 pinch chopped fresh rosemary

or to taste

1 pinch Italian seasoning (such as Mrs. Dash®)

or to taste

1 tablespoon olive oil

⅓ (7 ounce) container pesto

or to taste

10 sun-dried tomatoes

Methods :

Preheat the oven to 350 degrees F (175 degrees C).

Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.

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.

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.