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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
• 1/4 teaspoon salt
• 1/4 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
• 1/2 cup pre-made basil pesto
• 1/4 cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H8M

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

Notes :

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