Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz 3/4 lb 340g / 11oz Hot sausage - bulk style

  2. 1 teaspoon 5ml Olive oil

  3. 2 teaspoons 10ml Carrots - chopped (large)

  4. 2 Garlic cloves - chopped

  5. 28 oz 795g Crushed tomatoes in puree

  6. 2 tablespoons 30ml Tomato paste

  7. 1 1/2 teaspoons 7 1/2ml Basil - crumbled

  8. 1/3 cup 48g / 1.7oz Italian parsley - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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