Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Spaghetti squash (about 3
-pounds)
-I pound bulk Italian
-sausage
1/2 c Chopped onion (about 1
-medium)
-I cup coarsely chopped
-zucchini (about I medium)
1/4 c Chopped fresh parsley
1 lg Clove garlic, crushed
1 tb Dried basil leaves
3 c Coarsely chopped tomatoes
-(about 4 medium)
1/3 c Grated Parmesan cheese
1/2 ts Salt
1/4 ts Pepper

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 spaghetti-like
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

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