Italian sausage & vegetables

Yield: 1 Servings

Measure Ingredient
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
½ teaspoon Salt
¼ teaspoon Pepper
6 servings.

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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