| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Sausage | 1 | Servings |
INGREDIENTS
| 1 | Spaghetti squash, about 3 | |
| pounds | ||
| Pound bulk italian, sausage | ||
| 1/2 | c | Chopped onion, about 1 |
| medium | ||
| Cup coarsely chopped | ||
| zucchini about 1 med | ||
| 1/4 | c | Chopped fresh parsley |
| 1 | Clove garlic, crushed | |
| 1 | T | Dried basil leaves |
| 3 | c | Coarsely chopped tomatoes |
| about 4 medium | ||
| 1/3 | c | Grated parmesan cheese |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| servings. |
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Thu, 23 May 1996 19:39:28 GMT 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. From the files of Al Rice, North Pole Alaska. Feb 1994 Posted to Master Cook Recipes List, Digest #95
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Nutrition (calculated from recipe ingredients)
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Calories: 530
Calories From Fat: 114
Total Fat: 13g
Cholesterol: 29.3mg
Sodium: 6070.7mg
Potassium: 1720.7mg
Carbohydrates: 83.1g
Fiber: 14g
Sugar: 52.6g
Protein: 27.7g