Ingredients Jump to Instructions ↓

  1. 1 medium spaghetti squash (3 to 3-1/2 pounds)

  2. 1/2 cup water

  3. 1 pound bulk Italian sausage

  4. 1 medium onion, chopped

  5. 1 medium green pepper, chopped

  6. 1 small zucchini, chopped

  7. 1 garlic clove, minced

  8. 1 can (15-1/2 ounces) great northern beans, rinsed and drained

  9. 1 can (14-1/2 ounces) Italian stewed tomatoes

  10. 1 teaspoon Italian seasoning

  11. 1/4 teaspoon seasoned salt Shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Halve squash lengthwise and discard seeds. Pierce skin with a fork or knife; place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 6-9 minutes or until squash is tender. Let stand for 5 minutes. Meanwhile, in a large skillet, brown sausage until meat is no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook uncovered, 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. Using a fork, scoop out the spaghetti squash strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.


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