My son’s favorite dish uses homegrown spaghetti squash, kielbasa, and pico de gallo or salsa. —Pam Mascarenas, Taylorsville, Utah
Ingreadient
- 1 medium spaghetti squash (about 4 pounds)
- 1 tablespoon olive oil
- 1 package (14 ounces) smoked sausage, halved lengthwise and sliced
- 1 cup pico de gallo
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Direction
- Cut squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high 15-20 minutes or until tender.
- Meanwhile, in a large skillet, heat oil over medium heat. Add sausage; cook and stir 4-5 minutes or until lightly browned.
- When squash is cool enough to handle, use a fork to separate strands. Add squash, pico de gallo, salt and pepper to sausage; heat through, tossing to combine.
