Italian Sausage & Vegetables Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Spaghetti squash, (about 3 pounds) I pound bulk Italian sausage
1/2 cup: Chopped onion, (about 1 medium) I cup coarsely chopped zucchini (about I medium)
1/4 cup: Chopped fresh parsley,
1 large: Clove garlic, crushed
1 tbsp: Dried basil leaves,
3 cup: Coarsely chopped tomatoes, about 4 medium
1/3 cup: Grated Parmesan cheese,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
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.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
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.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp