|
Ingredients: 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 Method: 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. |
Chyrel's Home Page