Recipe of the Week

Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage

This weeks recipe courtesy of


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




  1. 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.
  2. On a foil-lined, rimmed baking sheet, arrange squash, flesh side down. Bake 45 to 50 minutes or until very tender.
  3. 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.
  4. Cool baked squash slightly. Shred insides with a fork. Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
  5. Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.