Spaghetti Squash Supper

Name: Spaghetti Squash Supper
Ingredients: 1 medium spaghetti squash (3 to 3-1/2 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

12 ingredients

3 steps

Ingredients

1 medium spaghetti squash (3 to 3-1/2 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

1

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.
2

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.
3

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.