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| 1 | Spaghetti squash (about 3 pounds) I pound bulk Italian sausage |
| 1/2 Tasse | Chopped onion (about 1 medium) I cup coarsely chopped zucchini (about I medium) |
| 1/4 Tasse | parsley fresh, chopped |
| 1 gross | Cloves garlic crushed |
| 1 Esslöffel | basil leaves dried |
| 3 Tasse | Coarsely chopped tomatoes (about 4 medium) |
| 1/3 Tasse | parmesan grated |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
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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.
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