Spaghetti Squash Supper
|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.