Jalapeño Chicken Sausage and Spaghetti Squash Recipe

Jalapeño Chicken Sausage and Spaghetti Squash Recipe

This is a super easy Jalapeño Chicken Sausage and Spaghetti Squash Recipe for when you are short on time.  Throw it together in minutes in your crock pot, and have a delicious meal waiting for you when you get home.



Ingredients:

One spaghetti squash (Make sure it can fit in your crock pot when cut in half)
One onion
One Red Pepper
Garlic (as much as you like)
A few handfuls of fresh spinach
about 1/4 cup Extra Virgin Olive Oil
One package Jalapeño Chicken Sausage (I used Al Fresco brand)
1/2 cup Blue Cheese Salad dressing (I used Kens)
Feta Cheese (as much as you’d like)
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C
ut spaghetti squash in half and remove seeds.  Place in crock pot.
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Slice onions and peppers and add to crock pot.  Add as much chopped garlic as you’d like.
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Drizzle with olive oil then cover with spinach
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Place sausage links on top.  Cover.  Turn on high for 2-3 hours or low if you will be cooking it all day.
Later….
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When squash is easily shredded with a fork, remove the squash, use a fork to “shred” and remove squash strands, and add back into the crock pot.
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mix in the blue cheese dressing.  You can serve immediately or leave on warm until ready to serve.
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Sprinkle with feta (and garlic oil if you’d like) before serving.

 

Jalapeño Chicken Sausage and Spaghetti Squash

Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6

Ingredients

  • - One spaghetti squash Make sure it can fit in your crock pot when cut in half
  • - One onion
  • - One Red Pepper
  • - 2-3 tablespoons diced Garlic
  • - A few handfuls of fresh spinach
  • - about 1/4 cup Extra Virgin Olive Oil
  • - One package Jalapeño Chicken Sausage I used Al Fresco brand
  • - 1/2 cup Blue Cheese Salad dressing I used Kens
  • - Feta Cheese as much as you'd like

Instructions

  1. Cut spaghetti squash in half lengthwise and remove seeds.  Place in crock pot with open side up.  Slice onions and peppers and add to crockpot.  Add as much garlic as you'd like.  We use about 3 tablespoons. Drizzle with olive oil.  Then cover with spinach. Place sausage links on top.  Cover.  Turn on high for 2-3 hours or low if you'll be leaving it all day.   Before serving, shred spaghetti squash. Add it back to the pot.  Add blue cheese salad dressing.  Sprinkle with feta.



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