Summer Squash and Sausage by GastriKate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 serving Johnsonville Breakfast Sausages - 3 links 4 cup, sliced Zucchini .5 medium (2-1/2" dia) Onions, raw 1 cup yellow squash 2 tbsp Butter, salted
Brown sausage in a large skillet.
Dice onion and yellow squash.
Spiralize zucchini.
Add butter and vegetables to skillet and cook gently until soft.
Season to taste with salt, pepper, thyme, oregano, and red pepper flakes.
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user KATERUSSELL010.
Dice onion and yellow squash.
Spiralize zucchini.
Add butter and vegetables to skillet and cook gently until soft.
Season to taste with salt, pepper, thyme, oregano, and red pepper flakes.
Serving Size: Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user KATERUSSELL010.
Nutritional Info Amount Per Serving
- Calories: 363.4
- Total Fat: 25.7 g
- Cholesterol: 66.0 mg
- Sodium: 716.8 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 6.2 g
- Protein: 14.4 g