Spaghetti Squash Supper

By á-47

Ingredients

• 1 medium spaghetti squash (3 - 3 1/2 lb)
• 1/2 cup water
• 12 lb. bulk Italian sausage
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 small zucchini, chopped
• 1 garlic clove, minced
• 1 can (15 1/2 oz) great northern beans, rinsed and drained
• 1 can (14 1/4 oz) Italian stewed tomatoes
• 1 tea. Italian seasoning
• 1/4 tea. seasoned salt
• ]Shredded Parmesan cheese

Preparation

Step 1

Halve squash lengthwise and discard seeds. Place, cut side down, in a microwave safe dish. Add water; cover and microwave on high for 12-15 minutes or until squash is tender. Let stand for 5 minutes.

Meanwhile, brown sausage in a large skillet until meat is no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and simmer for 10 minutes or until heated through.

When squash is cool enough to handle, use a fork to separate strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese.