Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $6.99/12 oz
• Simple Truth® Chorizo Style Chicken Sausage Links 12 OZ 12 oz $5.49/12 oz
• Spaghetti Squash 1 medium, about 2 lb $1.49/lb
• Fresh Large Green Bell Pepper 1 $1.50 each
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Red Tomato 2 medium $2.49/lb
• Jumbo Yellow Onions 1 small $1.49/lb
• Garlic 3 cloves $1.50 each
• Parsley small handful, optional $1.69 each

Instructions

1. Prep 1 medium spaghetti squash, about 2 lb ($1.49/lb), by halving lengthwise and scraping out the seeds. Dice 1 fresh large green bell pepper ($1.50 each), dice 1 fresh yellow bell pepper ($1.67 each), chop 2 medium fresh red tomatoes ($2.49/lb), dice 1 small jumbo yellow onion ($1.49/lb), and mince 3 garlic cloves from 1 garlic bulb ($1.50 each). Slice or crumble 12 oz chorizo style chicken sausage ($5.49/12 oz). Pat dry 12 oz large raw Gulf shrimp ($6.99/12 oz) and season lightly with salt and pepper.
2. Heat the oven to 425°F. Roast the 2 lb spaghetti squash cut side down on a sheet pan for 22 to 28 minutes until tender enough to shred. Let cool slightly, then scrape into strands with a fork.
3. While the squash roasts, heat a large skillet over medium-high heat. Add the 12 oz chorizo chicken sausage and cook until browned and a little crisp at the edges, 5 to 6 minutes. Transfer to a plate if the pan feels crowded.
4. In the same skillet, cook the diced 1 small onion, diced 1 green bell pepper, diced 1 yellow bell pepper, and minced 3 garlic cloves for 4 to 5 minutes until softened.
5. Add the chopped 2 medium tomatoes and cook 2 to 3 minutes until they slump and make a light sauce.
6. Add the seasoned 12 oz shrimp to the skillet and cook 2 to 3 minutes, just until pink and curled. Return the browned 12 oz chorizo sausage to the pan.
7. Toss the roasted spaghetti squash strands from the 2 lb squash into the skillet with the shrimp, sausage, peppers, onion, garlic, and tomatoes. Season to taste and cook 1 to 2 minutes so everything mingles.
8. Finish with a handful of chopped parsley ($1.69 each) if using, and serve in generous bowls.
9. Pair with dry Rosé or Sauvignon Blanc.