NicStan Cooks

A Nicole go-to. Especially when it gets into summer and there’s fresh basil and veggies!

Ingredients

• 1 lb Italian sausage (we use venison because carnivore)
• 1 medium spaghetti squash
• 1/2 onion
• 1 bell pepper
• 1/2 pack cherry tomatoes

Pesto

• 1 cup fresh basil
• 2/3 cup olive oil
• 1/2 cup grated Parmesan cheese
• 2 Tbsp pine nuts (toasted if you can manage not to burn them)
• 1 clove garlic
• Salt to taste

Instructions

1. Cook spaghetti squash in the over at 400 for about 20 min, or in the instant pot on the trivet with a cup of water for 7 min on high pressure.
2. Sauté sausage over medium heat.
3. Add onions and peppers.
4. Pesto – add all ingredients to a blender.
5. Once spaghetti squash is done scoop it out and add to the sausage and veggie pot. Add halved cherry tomatoes.
6. Pour pesto into pot and mix.
7. Top with fresh parm and enjoy!