|1||Spaghetti squash (about 3 pounds) I pound bulk Italian sausage|
|½ cup||Chopped onion (about 1 medium) I cup coarsely chopped zucchini (about I medium)|
|¼ cup||Chopped fresh parsley|
|1 large||Clove garlic, crushed|
|1 tablespoon||Dried basil leaves|
|3 cups||Coarsely chopped tomatoes (about 4 medium)|
|⅓ cup||Grated Parmesan cheese|
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.
From the files of Al Rice, North Pole Alaska. Feb 1994
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