1 Spaghetti squash (about 3 -pounds)
1 pound bulk Italian -sausage
1/2 cup Chopped onion (about 1 -medium)
1 cup coarsely chopped -zucchini (about 1 medium)
1/4 cup Chopped fresh parsley
1 lg Clove garlic, crushed
1 tb Dried basil leaves
3 cup Coarsely chopped tomatoes -(about 4 medium)
1/3 cup Grated Parmesan cheese
1/2 ts Salt
1/4 ts Pepper
To microwave squash, prick several times with fork, place on microwavable paper towel. Microwave on high 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes.
Heat oven to 400!. Prick squash with fork. Bake about I hour or until tender.
Cook sausage and onion in 10 inch nonstick skillet over medium heat about 10 minutes, stirring frequently, until sausage is done; drain. Stir in zucchini, parsley, garlic and basil. Cover and cook 3 minutes. Stir in tomatoes and cheese.
Cut squash in half; remove seeds and fibers. Remove spaghetti-like strands with 2 forks. Toss squash with salt and pepper. Serve sausage mixture over squash.
Makes 6 servings.