Spaghetti Squash and Sausage

1 spaghetti squash (about 3 lbs.)

1 lb. Italian sausage

1 medium onion, chopped (about 1/2 cup)

1 medium zucchini, coarsely chopped (about 1 cup)

1/2 cup snipped parsley

1 large clove garlic, crushed

1 Tbsp. dried basil leaves

4 medium tomatoes, coarsely chopped (about 3 cups)

1/2 cup grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper


Prick squash with fork. Cook in 400 oven until tender, about 1 hour. Remove sausage from casing. Cook and stir sausage and onion in 10-inch skillet over medium heat until sausage is done, about 10 minutes. Stir in zucchini, parsely, garlic and basil. Cover and cook 3 minutes. Stir in tomatoes and Parmesan cheese. Cut squash into halves; remove seeds and fiberous strings. Remove squash strands with 2 forks; toss with salt and pepper. Serve sausage mixture over squash. Serve with additional Parmesan cheese if desired. Yields 6 servings.


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