This recipe is a deliciously different way to get your family to eat vegetables. It's a favorite summer meal at our house.—Joyce Hunsberger, Quakertown, Pennsylvania
Spaghetti Squash Supper
Spaghetti Squash Supper
Prep Time
30 min
Yield
6 servings
Ingredients
- 1 medium spaghetti squash (about 4 pounds)
- 1/2 cup water
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 small zucchini, chopped
- 1 garlic clove, minced
- 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 can (14-1/2 ounces) Italian stewed tomatoes
- 1 teaspoon Italian seasoning
- 1/4 teaspoon seasoned salt
- Shredded Parmesan cheese
Directions
- Halve squash lengthwise and discard seeds. Place, cut side down, in a microwave-safe dish. Add the water; cover and microwave on high for 12-15 minutes or until squash is tender. Let stand for 5 minutes.
- Meanwhile, cook sausage in a large skillet until no longer pink; drain. Add the onion, green pepper, zucchini and garlic. Cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally; drain. Add the beans, tomatoes, Italian seasoning and salt. Cover and cook for 10 minutes or until heated through.
- When squash is cool enough to handle, use a fork to separate strands; place in a serving dish. Top with sausage mixture. Sprinkle with Parmesan cheese.
Nutrition Facts
1-1/4 cups sausage mixture with 3/4 cup squash: 312 calories, 17g fat (5g saturated fat), 41mg cholesterol, 798mg sodium, 27g carbohydrate (7g sugars, 7g fiber), 14g protein.
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