Recipe - Italian Sausage And Vegetables

1 Spaghetti squash (about 3
pounds)
Pound bulk italian; sausage
One half cup Chopped onion (about 1
medium)
Cup coarsely chopped
zucchini (about 1 med)
One fourth cup Chopped fresh parsley
1 lg Clove garlic; crushed
1 tablespoon Dried basil leaves
3 cup Coarsely chopped tomatoes
(about 4 medium)
1/3 cup Grated parmesan cheese
One half teaspoon Salt
One fourth teaspoon Pepper

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Thu, 23 May 1996 19:39:28 GMT

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 spaghettilike 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

Posted to Master Cook Recipes List, Digest #95