Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 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 |
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.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994