| 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 |
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 |
|
6 |
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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“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”