Italian sausage & vegetables
Yield: 1 Servings
Ingredients:
- 1 Spaghetti squash (about 3 -pounds) -I pound bulk Italian -sausage
- 1/2 c Chopped onion (about 1 -medium) -I cup coarsely chopped -zucchini (about I medium)
- 1/4 c Chopped fresh parsley
- 1 lg Clove garlic crushed
- 1 tb Dried basil leaves
- 3 c Coarsely chopped tomatoes -(about 4 medium)
- 1/3 c Grated Parmesan cheese
- 1/2 ts Salt
- 1/4 ts Pepper
Instructions:
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
