Name: Italian Chicken Pesto with Spaghetti Squash
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Spaghetti squash, halved lengthwise - 1; Italian chicken sausage, casings removed - 6 links; Broccoli, cut into bite-size pieces - 1 head; Green bell pepper, cut into bite-size pieces - 1; 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 pinch; Olive oil - 1 tablespoon; Pesto, or to taste - ⅓ (7 ounce) container; Sun-dried tomatoes - 10

Ingredients for - Italian Chicken Pesto with Spaghetti Squash

1. Spaghetti squash, halved lengthwise 1

2. Italian chicken sausage, casings removed 6 links

3. Broccoli, cut into bite-size pieces 1 head

4. Green bell pepper, cut into bite-size pieces 1

5. Chopped fresh basil, or to taste 1 pinch

6. Chopped fresh rosemary, or to taste 1 pinch

7. Italian seasoning (such as Mrs. Dash®), or to taste 1 pinch

8. Olive oil 1 tablespoon

9. Pesto, or to taste ⅓ (7 ounce) container

10. Sun-dried tomatoes 10

How to cook deliciously - Italian Chicken Pesto with Spaghetti Squash

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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.