In case you don’t catch it right away, this is an attempt to please both the kids and adults. Not that the adults in this house don’t like pasta. But Jim and I are both attempting a Whole 30, which means no pasta for us.
And actually, we both agreed that the acorn squash tasted much better than the pasta for this dish. Pasta doesn’t have much flavor of it’s own really, but the squash lent a slight bit of sweetness that balanced the sausage, peppers and tomatoes.
This is a Whole 30 compliant meal (as far as I can tell). We really enjoyed this one.
Here’s what you’ll need to make it:
The squash, pasta and tomatoes aren’t in this photo. But the ingredient list for this recipe is really simple. I did buy sausages at Whole Foods. I wanted to find some without so many preservatives. They were a bit more expensive than grocery store alternatives, but they tasted really good. Here’s a post with instructions on making squash in the slow cooker.
Serves: 6 servings
- 1½ lbs. Italian Sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 15 oz can diced tomatoes
- baked acorn squash or cooked pasta
- Slice the sausage.
- Brown sausage in a skillet.
- Add onion and peppers, cooking until tender crisp.
- Pour in tomatoes, along with the tomato juice from the can.
- Heat thoroughly and season with salt and pepper.
- Serve over baked acorn squash or cooked pasta.