Paleo
Tuscan Sausage and Peppers
Mediterranean Spaghetti Squash
Ingredients
- 1 Tbsp coconut oil
- 3 (12-oz) pkg sun-dried tomato chicken sausage
- 1 onion, thinly sliced
- 1½ cups low-sodium chicken broth
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Heat oil in a large skillet over medium heat; Add sausage, and cook, turning often, 4 minutes or until browned on all sides.
- Transfer sausage to a 5- to 7-quart slow cooker. Add onion, broth, garlic, bell peppers, salt and pepper.
- Cover and cook on LOW 7 hours. (Reserve 3 sausage links for Greek Sausage Pizza recipe.) Serve remaining sausage and peppers over squash.
Side Dish Ingredients
- 1 (2-lb) spaghetti squash
- 2 Roma tomatoes, chopped
- ¼ cup pitted kalamata olives, chopped
- 2 Tbsp extra virgin olive oil
- 2 Tbsp chopped fresh basil
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Cut squash in half, and remove seeds.
- Place squash, cut sides down (in batches, if needed), in a microwavable dish.
- Cover with plastic wrap; cut a small slit in plastic wrap.
- Cook on HIGH 8 to 12 minutes or until tender; let stand 10 minutes.
- Remove spaghetti-like strands from squash with a fork.
- Toss squash strands with tomatoes, olives, oil, basil, garlic salt and pepper.
Slow Cooker Meal Plan
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