Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | To large Spaghetti squash |
| ½ cup | Cold water |
| 1 pounds | Italian sausage |
| 1 medium | Onion; chopped |
| 1 small | Zucchini; chopped |
| 1 medium | Green pepper; chopped |
| 1 \N | Garlic clove; minced |
| ¼ teaspoon | Seasoned salt |
| 1 tablespoon | Italian seasoning |
| 1 \N | Can Italian stewed tomatoes |
| 15½ ounce | Great Northern beans; drain and rinsed (optional) |
Cut squash in half lengthwise. Discard seeds, pierce skin with fork and place cut-side down in microwave safe dish, add ½ cup cold water, cover and cook on high 15 minutes. Let stand for 5 minutes.
Brown the sausage, add onion, green pepper, zucchini, and garlic and cook 10 minutes and drain.
Add salt, Italian seasoning, stewed tomatoes, beans and cook for 10 minutes to heat through and blend seasonings. Serve over the spaghetti squash. Very tasty!
:) recipe from Sandie Denison
Formatted for MM by Pegg Seevers 10/19/96