Italian Sausage Links in Sauce

I know my title sounds funny, but I am so used to writing pasta after everything, I had to change my wording for low carb dishes that don’t have pasta. I cooked the links and prepared the sauce as if I was going to serve on top of a bed of pasta, but instead served up on top of spaghetti squash! I don’t miss pasta (which is weird for me to say), and spaghetti squash is a great substitute at only 5g net carbs per serving.

For leftovers, I ate the sauce with sausage and topped with shredded mozzarella cheese. It was like a pasta bowl with no pasta! 😂 Just eating the meat and sauce was filling enough too. This recipe makes 4 servings too! 2g of carbs per link and 10g of carbs for the spaghetti sauce. I didn’t use no sugar added sauce, but if you used that instead you would only have 6g of carbs. For the onion, you would only be eating 1/4 cup per serving at 3g of carbs and 2g of carbs for each serving of red bell pepper.

Cooked Italian sausage links according to package directions. First, added links and 1/2” of water to skillet. Put the lid on and cooked on medium heat for about 6-9 mins.
Removed lid and cooked links to get them charred a bit on the outside for 5-8 more mins.
Add chopped bell pepper and onion to skillet with olive oil on medium heat. Season with salt and pepper. Sauté for 3 mins.
Add in minced garlic cloves and cook for 30 more secs.
Add chopped slices of sausage back to skillet and stir.
Add sauce & stir, heat through sauce to thicken & reduce.
Served up with spaghetti squash, but you can use whichever low carb veggie spirals you like! Bon appetit!

Published by Melissa

A stay at home mom who loves to cook!

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