Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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4 lb Spaghetti squash 28 oz Crushed tomatoes in puree
3/4 lb Hot sausage, bulk style 2 tb Tomato paste
1 ts Olive oil 1 1/2 ts Basil; crumbled
2 lg Carrots; chopped 1/3 c Italian parsley; chopped
2 Garlic cloves; chopped

Place whole squash in microsafe baking dish, 9x13". Microwave on HIGH
for 10 minutes. Halve squash lengthwise. Remove seeds and membrane.
Place squash, cut side up, in same baking dish. Add 1/3 cup water.
Cover with vented plastic wrap. Microwave on HIGH for 12 minutes,
giving dish a half a turn once. Let stand, covered, for 2 minutes.
Scrape squash from shell with fork onto a platter, fluffing to
separate strands. Meanwhile, cook sausage in oil in large saucepan,
breaking up meat, 6 minutes until browned. Add carrot, garlic,
tomatoes, tomato paste, basil and 3 tbls parsley. Cover; simmer 15
minutes. Spoon spaghetti squash onto plates. top with sauce. Garnish
with parsley and grated parmesan cheese.

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