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Spaghetti Squash Supper

Country.Chef's picture
  Spaghetti squash 1 Medium
  Water 1⁄2 Cup (8 tbs)
  Bulk italian sausage 1 Pound
  Onion 1 Medium, chopped
  Green pepper 1 Medium, chopped
  Zucchini 1 Small, diced
  Garlic 1 Clove (5 gm), minced
  Canned great northern beans 15 1⁄2 Ounce, rinsed and drained (1 Can)
  Canned italian stewed tomatoes 14 1⁄2 Ounce (1 Can)
  Italian seasoning 1 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
  Shredded parmesan cheese 2 Tablespoon

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 10-15 minutes or until squash is tender.
Let stand for 5 minutes.
Meanwhile, in a skillet, brown sausage; drain.
Add onion, green pepper, zucchini and garlic.
Cook and stir, uncovered, for 10 minutes or until the vegetables are crisp-tender; drain.
Add beans, tomatoes, Italian seasoning and salt.
Cover and simmer for 10 minutes.
Using a fork, scoop out the spaghetti squash strands; place in a serving dish.
Top with sausage mixture.
Sprinkle with Parmesan cheese.

Recipe Summary

Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2979 Calories from Fat 1381

% Daily Value*

Total Fat 155 g238%

Saturated Fat 55.3 g276.5%

Trans Fat 0 g

Cholesterol 384.5 mg128.2%

Sodium 7070.8 mg294.6%

Total Carbohydrates 281 g93.8%

Dietary Fiber 36.9 g147.8%

Sugars 43.1 g

Protein 137 g274.9%

Vitamin A 81.5% Vitamin C 408.1%

Calcium 159.1% Iron 188.2%

*Based on a 2000 Calorie diet


Spaghetti Squash Supper Recipe