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Spaghetti Squash and Sausage |
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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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