Ingredients

• 1 medium spaghetti squash , halved and seeded
• 2 tablespoons olive oil , divided
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 1 , 14 ounce
• 1 onion , chopped
• 1 red bell pepper , chopped
• 0.5 cups basil pesto
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Pierce squash halves several times with a fork. Rub insides with 1 tablespoon olive oil; season with salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until very tender, 45 to 50 minutes. Cool squash slightly.
4. 4 Meanwhile, heat remaining 1 tablespoon olive oil in a 12-inch skillet over medium heat. Add sausage, onion, and bell pepper; cook and stir until sausage is browned and onion and bell pepper are crisp-tender, 6 to 8 minutes.
5. 5 Shred squash flesh with a fork; add to skillet. Cook and stir until heated through, about 2 minutes.
6. 6 Carefully stir in pesto and sprinkle with Parmesan cheese just before serving.

Nutrition per serving