Directions:
- In a large skillet, cook and crumble sausage until no longer pink; drain and set aside. In the same skillet, saute the fennel, green onion, red and green peppers and garlic until tender. Add the tomatoes, sausage and 3 tablespoons sherry; cook and stir until heated through. Add salt and pepper to taste. Just before serving, stir in remaining sherry. Serve hot over spaghetti squash.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.49 Kcal (504 kJ) | ||
| Calories from fat | 54.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 9% | |
|---|---|---|---|
| Cholesterol | 2.63mg | 1% | |
| Sodium | 72.48mg | 3% | |
| Potassium | 308.15mg | 7% | |
| Total Carbs | 9.99g | 3% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 36.7mg | 61% | |
| Iron | 0.4mg | 2% | |
| Calcium | 39.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 66.27 Kcal (277 kJ) | ||
| Calories from fat | 29.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 9% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 1% | |
| Sodium | 39.86mg | 3% | |
| Potassium | 169.47mg | 7% | |
| Total Carbs | 5.49g | 3% | |
| Sugars | 2.28g | 17% | |
| Dietary Fiber | 1.29g | 9% | |
| Protein | 1.3g | 5% | |
| Vitamin C | 20.2mg | 61% | |
| Iron | 0.2mg | 2% | |
| Calcium | 21.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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