Spaghetti Squash with Chunky Sauce

By mporreca

Ingredients

• 1 spaghetti squash (4 1/2 lb)
• 1 pkg. (1 1/4 lb) Italian turkey sausages, removed from casings
• 2 medium zucchini, quartered lengthwise, cut crosswire in 3/4 –inch thick slices
• 1 small onion, chopped
• 1 tsp. chopped garlic
• 1 can (28 oz.) diced tomatoes
• 1/4 cup basil leaves, thinly sliced
• 1/2 cup shredded Parmesan cheese

Preparation

Step 1

Prick squash in a few places. Microwave on high 10 minutes; turn over; microwave 5 – 10 minutes more until tender when pierced. Meanwhile, coat a nonstick skillet with nonstick spray. Heat over medium-high heat. Add sausage and cook, breaking up clumps, 5 minutes or until no longer pink. Add zucchini, onion and garlic; sauté 4 minutes. Add tomatoes, reduce heat and simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in basil. Cut squash in half. Discard seeds and loosen strands with a fork. Scrape stands into a large bowl; top with the sauce. Top servings with cheese.