 |
|
|
|
|
| SPAGHETTI SQUASH SUPPER | ||||
| Yields 6 | ||||
| 1 med. spaghetti squash (3 to 3-1/2 lbs.) 1/2 cup water 1 lb. bulk Italian sausage 1 med. onion, chopped 1 med. green pepper, chopped 1 small zucchini, diced 1 garlic clove, minced 1 can (15-1/2 oz.) Great Northern Beans, rinsed and drained 1 can (14/5 oz.) Italian stewed tomatoes 1 tsp. Italian seasoning 1/4 tsp. seasoned salt Shredded Parmesan cheese |
||||
| Halve squash lengthwise and discard seeds. Pierce skin with fork or knife; place, cut side down, in a microwave safe dish. Add the water; cover and microwave on High 10-15 minutes or until squash is tender. Let stand for 5 minutes. Meanwhile, in a skillet brown sausage; drain. Add onion, green pepper, zucchini, and garlic. Cook and stir, uncovered, for 10 minutes or until the vegetables are crisp-tender; drain. Add beans, tomatoes, Italian seasoning and salt. Cover and simmer for 10 minutes. Using a fork, scoop out the spaghetti squash strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese. | ||||